• 8 Moong-dal Papad, broken into small pieces
• 1/4 cup Fenugreek Seeds (Methi Dana)
• 4 tbsp Oil
• 1 tsp Mustard Seeds
• 2 inch Cinnamon Stick
• 4-5 Whole Dry Red Chilies, broken
• A pinch of Asafoetida (Hing)
• 1 tsp Turmeric Powder
• 2 tsp Coriander Powder
• 1 1/2 tsp Red Chili Powder
• 3-4 Kokum Petals
• 1 1/2 tbsp Jaggery (Gur), grated
• 2 tbsp Fresh Coriander Leaves, chopped
• Salt to taste
• Water (as required)
How to make Methi Papad:
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Soak the methi seeds in 2 cups of hot water for about two hours. Drain the water and pressure cook the seeds with 2 cups of water and salt to taste. About 3 whistles would be enough.
•
Clean the cooked seeds in running water, to remove any bitterness left.
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Now, in a separate pan, heat oil. Add mustard seeds, cinnamon and broken red chilies. Sauté for about a few seconds.
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Add asafetida, turmeric powder, coriander powder, red chili powder, cooked methi dana and stir. In it, put in 2 to 3 cups of water and bring the mixture to a boil.
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Add salt, kokum and jaggery to the pan and further simmer for about three to four minutes.
•
Now, add the broken pieces of papad. Simmer the content for about 5 to 7 minutes.
•
Garnish it with coriander leaves. Methi Papad Sabzi is ready to be served!!
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