Masoor Methi Sabji - Fenugreek with Lentils
Today’s recipe is one of my newest addition/experiment. Its seriously so boring to eat the same stuff, same vegetables, same lentils and same spices over and over again but that said, I am lazy to experiments, earlier on it used to be so much fun creating and experiments, these days end goal is always to finish up quick with as much less effort and as healthy as possible. My mom always says that we in US eat just to survive. That is true to a large extent with the whirlpool of activities scheduled getting dinner on to the table is a top most priority.
However, tried this recipe for a change and seriously it turned out very delicious, may because I love fresh methi in any form or shape. I love the bitter taste and when roasted it really gives a smoky flavor and this compliments red masoor dal very well.
2 bunches of fresh methi (chopped finely and cleaned to remove any sand and mud)
1 cup of red masoor dal
1 tbsp urad dal
1 tbsp mustard
1 tbsp jeera
A pinch of hing /asethophodia
1 tbsp kasoori methi (dry fenugreek)
½ tbsp of amchur
1 tbsp dhania powder (coriander seeds powder)
Salt according to taste
1.In a pan add masoor dal, add two glasses of water, and allow it to boil for about 6 minutes.
2.Masoor dal should not be cooked to a mush but should remain tad crunchy.
3.In a separate pan add 2 tbsp oil and when hot add all the ingredients for seasoning and sauté until mustard starts to pop.
4.Now add finely chopped methi and sauté until raw smell is gone, it takes about 5 minutes.
5.Now drain masoor dal and remove any excess water by placing a tissue to absorb all the water.
6.Add the drained masoor dal to methi and mix well.
7. Now add amchur, salt, and mix again to make sure all the ingredients are well incorporated.
8.Remove from heat and sprinkle lemon juice however, this is optional.
Serve with roti’s, rice, or serve it my way like a wrap with sabji.