01/06/2012: Methi (Fenugreek leaves) can be made into any kind of dish; from simple to complex. And here is one with a simple recipe - Methi Daal
Methi Leaves - One bunch (plucked, washed and sliced)
Green Chillies - 4 to 5 (chopped into bite size pieces)
Onion - 1 large (diced into small pieces)
Toor Daal (Split Pigeon Peas) - 1/2 cup
Red Chilli Powder - 1 tsp
Ginger Garlic Paste - 1 tsp
Turmeric - A pinch
Salt to taste
Oil - 1tsp
Spices - 1tsp Mustard Seeds, 1tsp Cumin Seeds, 1tsp Urad Daal (Black Gram), 1tsp Chana Daal (Split Bengal Gram), 1 Red Chilli split into bite size pieces, 4 to 5 Curry Leaves, a Pinch of Asafoetida
1) In a Pressure Cooker cook the following: Toor Daal, Onions, Methi Leaves, Ginger Garlic Paste and Green Chillies in 2.5 cups of water.
2) Once cooked and pressure released, add Salt, Turmeric and Red Chilli Powder to the contents. Cook for a about 5 minutes on low flame.
3) Remove from stove.
4) In a small pan, heat oil. Once heated, add the spices in the order mentioned.
5) After the spices are fried well, pour it on the cooked Daal.
6) Serve with Rice or Roti