Wednesday, March 28, 2012

Methi Times Three

I wish there was a clever or an amusing story to go with this recipe. But there isn't. No preamble. This is quite simply my favourite way of making methi-cha-varan/ methi-daal.
It has methi in three forms: slightly soaked methi seeds, methi seeds in the phodni (tadka, tempering) and finally glorious methi greens.

Methi-cha Varan

1 cup toor (arhar) daal, washed
1 - 1½ cup methi leaves, chopped
1 tbsp methi (fenugreek) seeds, soaked for a couple of hours in warm water
4-5 kadhilimba (curry leaves)
phodni kit (1 tbsp oil, ½ tsp cumin seeds, pinch of asafoetida, and ¼ tsp turmeric)
1 tsp methi seeds
1 tsp (or more) red chili powder
a couple stalks of cilantro leaves, chopped
a pinch of sugar
salt, to taste
lemon juice, to taste
warm water

Pressure cook the toor daal and the soaked methi seeds.
Heat the oil, when hot add the cumin seeds, the asafoetida, and the methi seeds.
Don't let the methi seeds brown.
Add the turmeric and then the methi leaves.
Give it a quick stir and cook uncovered for a couple of minutes.
Add the cooked daal-methi mixture, the curry leaves, the red chili powder, salt, and sugar.
Add a cup of warm water and cook over medium heat for 4-5 minutes.
Add more warm water if you want a thinner varan.
Add the lemon juice.
Adjust the salt and spice levels.
Serve with steamed rice.


If you have any questions or comments, please write to me or Tweet me @Cooker_Baker. Thanks for stopping by.
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