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)
- 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.
- 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.