Recipe: Lentils and sprouted fenugreek seeds curry !!
Using fenugreek seeds in our cooking was not our forte as we just used it in making dosas or a special puri that was made just once a year for some religious event. But this changed when I was a paying guest with a family. I learnt a lot of Tamil dishes while in Pune! Aunty used to make good use of fenugreek seeds in her cooking and we enjoyed some of the typical dishes that she made. Since then its has been of my favorite spices, used in variety of dishes.
Methi dal is very famous recipe in which fenugreek greens are used. But if you are unable to get the greens, the sprouted seeds will serve the purpose. Unlike the greens these sprouts don't have too much of the bittery taste. I had prepared this dal/curry, combining toor dal and the sprouted fenugreek seeds. The curry had a nice aroma and methi flavor. This goes well with steaming white rice or just have it as a soup ! This goes to the Yasmeen’s Health Nut Challenge-4 and to CWS-Fenugreek Seeds hosted by me and started by Priya.
1/2 cup toor dal(pigeon peas)
1/8 cup methi seeds( sprouted 1/4 cup )
1 medium size tomato, chopped
1/2 onion, chopped
1/8 tsp turmeric
1 tsp chili powder or according to taste
salt to taste
1 tbsp oil
pinch of asafetida
1/8 tsp mustard seeds
1 strand of curry leaves
minced garlic (optional)
Pre Prep: Soak the methi seeds in water for 5 – 6 hours. Then drain the water. Keep these seeds in closed container and rinse with cold water after 8 – 12 hours. The sprouts will be ready in 24 – 36 hours.
1. Cook toor dal, methi sprouts, chopped tomato, onions with enough water in a pressure cooker or vessel(will take lot of time)
2. Once cooked, heat oil in a deep vessel. Add mustard seeds, as they splutter, add asafetida and curry leaves.
3. Add the cooked dal, salt, turmeric, chili powder and bring it to boil. Let it simmer for couple of minutes. Take off from heat.
4. Serve with rice or just have it as a soup !!
Preparation Time: 25 - 30 mins
Serves: 2 - 4