Methi Papad Sabzi

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A classic combination of Methi dana seeds and moong dal is a typical Guajarati dish which has a combination of sweet and sour taste… Since it is a typical Gujarati dish… It is ought to be sweet. Gujju’s love to give a sweetish tinge to all their dishes.


Cooking Time: 15 Mins

Serves             : 4


  • Water (as per req)
  • Salt
  • A pinch of Hing
  • 5 Whole Red Chilies (dried and broken)
  • 4 Tbsp Oil
  • 4 Kokum Petals
  • 2 Tsp Coriander (Powder)
  • 2 Tbsp Coriander Leaves (chopped)
  • 2 inch Cinnamon (Stick)
  • 1/4 cup Methi Dana
  • 1 Tsp Turmeric Powder
  • 1 Tsp Mustard Seeds
  • 2 tsp of Red Chilli Powder
  • 2 Tbsp of Jaggery (Gur), grated
  • 8 Moong dal Papad (crushed into small pieces)


  • Soak the Methi seeds in hot water for 2-3 hours.
  • Drain the water, from Methi seeds.
  • Boil the Methi seeds with three cups of water in Pressure cooker.
  • Combine salt when you pressure-cook the Methi seeds.
  • Pressure-Cook the Methi seeds till the time you get three loud whistles.
  • Wash the Methi seeds under running water to remove bitterness.
  • In a pan, heat some oil.
  • Combine mustard seeds, dried chillies and cinnamon.
  • Stir the spices, for a minute.
  • Also, combine Hing, turmeric powder, red chilli powder, coriander powder and cooked Methi dana.
  • Saute the mixture, for a minute.
  • Add 2-3 cups of water to the mix.
  • Allow this blend of spices to boil.
  • Now, combine salt, jiggery and kokum.
  • Cook the mixture for 3-4 minutes.
  • Now combine the broken pieces of papad.
  • Cook the Methi dana seeds for 5-6 minutes on a low flame.
  • Finally, garnish with fresh coriander leaves.

My tip

  • You can also include flavoured papad for a spicy taste.
  • You can replace jiggery with sugar too.
  • Wash, the boiled methi, leaves thoroughly to remove the bitter taste.
  • You can also use sprout Methi dana for nutritive value.