Methi Fenugreek Sambar Recipes

METHI (FENUGREEK) SAMBAR

Methi (Fenugreek) Sambar image

I found this recipe in an old Indian cookbook many years ago. It has a strong methi (fenugreek) taste which is quite delicious.

Provided by Andtototoo

Categories Asian

Time 1h50m

Yield 5-6 serving(s)

Number Of Ingredients 19

Ingredients

1/2 teaspoon sesame seeds
1/2 teaspoon methi seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seed
1 teaspoon channa dal
4 dried red chilies, halved
1/2 cup toor dal
1/2 teaspoon turmeric
3 tablespoons oil
1 teaspoon black mustard seeds
1 teaspoon methi seeds
2 dried red chilies, halved
2 green serrano chilies, slit
1/8 teaspoon hing
12 curry leaves
1 cup mixed vegetables, chopped
1/2 teaspoon tamarind paste
salt, as needed
2 tablespoons chopped fresh cilantro

Steps:

In a large nonstick frying pan put the first six ingredients and stir over medium heat until the chana dal is light brown. Remove and powder in a spice grinder.
In a medium size sauce pan put the toor dal, rinse it, and add 2 cups water. Bring the water to a boil over medium heat. Cook for about one hour, adding more water as needed. The first 20 minutes I usually skim off the "guck" that comes to the surface. After about 45 minutes add the turmeric. By now you will probably need to reduce the heat to medium low. Cook until the individual dal pieces have dissolved and the mixture is smooth. Set aside.
In a large nonstick frying pan put the oil, black mustard seeds, methi, and the red and green chilies. Heat over high heat until the mustard seeds start popping. Quickly reduce heat to medium. Stir in the hing and curry leaves.
Add the mixed vegetables (carrots, green beans, tomato, potato, zucchini etc. as desired) and stir for about one minute. Add 2 cups water and cook, stirring occasionally, until the vegetables are tender.
Add the powdered spices and stir to blend.
Add the tamarind concentrate and stir to blend.
Add the cooked dal. Add salt to taste. Cook, stirring occasionally, adding water if needed, for another 5-10 minutes.
Check to make sure that no more salt or tamarind concentrate is needed.
Remove from heat and garnish with the cilantro.
If desired, you may increase the amount of vegetables in the sambar.

Nutrition Facts : Calories 199.9, Fat 9.3, SaturatedFat 1.2, Sodium 57.6, Carbohydrate 23, Fiber 8.6, Sugar 5.3, Protein 8

EXCEPTIONALLY GREAT INDIAN FENUGREEK(METHI) DOSAS

Exceptionally Great Indian Fenugreek(Methi) Dosas image

I love dosas amongst the South Indian food that I enjoy! This is a unique one and caught my eye right off the Thursday magazine! I thought that this is a nice change from the usual Masala dosa. I hope you enjoy this Lakshmi Shankar recipe!

Provided by Charishma_Ramchanda

Categories Breakfast

Time P2DT40m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

3 cups boiled rice, washed and soaked in water for at least 6 hours
1/2 cup fenugreek seeds, washed and soaked in water for at least 6 hours (methi)
salt
1/2 cup sesame seed oil

Steps:

Using water a little at a time, grind the soaked fenugreek seeds in your grinder until they are fluffy and smooth.
Then grind the rice to a smooth paste making it a little watery.
Mix both the rice paste and the fenugreek paste.
Mix in salt nicely.
Keep it outside on the kitchen countertop for at least 8 hours to ferment.
Heat a tava (non-stick griddle) on medium flame until its hot.
Smear it with 1/2 tsp oil.
Add water, if necessary, to make the consistency lighter.
Spread a ladleful of the batter on the tava in a circle.
Pour 1/2 tsp oil over the dosa.
Wait for a minute, then turn the dosa over and cook the other side until it is crispy and brownish.
Serve hot with sambar and tomato chutney or onion chutney or corriander chutney{my personal favourite is the onion chutney}.
For a variation, finely cut onions, green chillies and coriander leaves can be added as a topping for the dosa.
Enjoy!

Nutrition Facts : Calories 559.4, Fat 19.7, SaturatedFat 3, Sodium 10.9, Carbohydrate 86, Fiber 5, Protein 9.8

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