There isn’t an Indian household that wouldn’t be crippled without a steady supply of Fenugreek (Called Methi in Hindi). The entire plant is consumed as micro-greens, fresh or dried. A small pinch of the dried leaves in a curry right before serving will make the entire house fragrant in a way that my mouth waters just thinking about it. The plant when left to mature, bears seeds which when dried, is used as well.
Fenugreek seeds are a natural coolant, and in addition to its culinary uses, is also used as a laxative and digestive. A teaspoon swallowed with water can work magic on a troubled stomach! It also prevents colon cancer, soothes menstrual cramps, increases milk production for nursing mothers, aids weight loss, lowers cholesterol, controls blood sugar levels and so much more.
And here we are, eating it everyday without even knowing how good it is for us.
It is simple to grow too! Simply buy Fenugreek seeds in an Indian store, sow them in potting soil and watch them sprout in a few days! You should be able to harvest them in less than a week! Read here to find out how easy it is to grow your own microgreens at home!
Once ready to harvest (2-3 inches), simply snip them off above the soil with scissors, and wash them thoroughly several times to remove all traces of soil.
Use immediately to preserve the nutrients.
This dal is my favourite way of using fenugreek microgreens. It is very soothing to eat with rice or rotis, and flavourful too!
Microgreen Methi Dal
- Prep Time:15m
- Cook Time:20m
- Total Time:35m
- Serves: 4
- Yield: 4 cups
Ingredients
To cook the dal
- 1/2 c toor dal (split pigeon pea), soaked for 15 minutes
- 1 c freshly harvested Methi/Fenugreek Microgreens
- 1 tomato, chopped
- 1/4 tsp. turmeric powder
- 1/2 tsp. cumin seeds
- 2 -3 green chillies
- 2 c of water
To season the dal
- 2 tsp. oil
- 1 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 2 tsp. freshly grated garlic
- 1/2 c chopped onion
- 1/2 c tamarind juice
- 1/2 tsp. red chilli powder
- 1/2 c water
- Salt to taste
Instructions
- Pressure cook the dal with the fenugreek microgreens, tomato, turmeric powder, cumin, green chillies and water for 5 whistles. Once the pressure subsides, smash until the dal is smooth with no lumps. Set aside.
- In a pan, heat oil over medium heat. It\'s hot enough when a mustard seed dropped in crackles immediately. Lower the heat slightly and add the remaining mustard.
- Once the crackling stops, add cumin, garlic and onion into the oil. Add a small pinch of salt to help cook the onions.
- When the onion has turned translucent and soft, add the tamarind juice and red chilli powder.
- Stir in the cooked dal, dilute with water as needed and season with salt.
- Let it come to a rolling boil and remove from heat.
- Serve hot with rotis or rice.
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