Aloo-Methi Sabji (Potato-Fenugreek sabji)

Ingredients:
5 medium potatoes, cut into small cubes
½ medium onion, finely chopped
2 cubes frozen methi (you could use the fresh leaves)
½ tsp chilli powder
Salt to taste

For seasoning:
1 Tbsp oil
1 tsp mustard seeds
½ tsp urad dal/ skinned and split white lentils
A pinch of asafoetida

Method:
Heat oil and add the ingredients for the seasoning followed by the onions. Sauté onions till transparent.

Add the frozen methi cubes and cover and cook for 2-3 minutes till the methi thaws in the pan. (I don’t thaw it separately.) Mix well and add the chilli powder.

Add the cubed potatoes. Cover and cook till tender, 10-15 minutes)

Serve hot with curd-rice.

Methi (Fenugreek) Dal

Pulses and legumes are a natural source of plant protein that are high in complex carbohydrates and fiber, and extremely low in fat. They are used extensively in Indian cooking and form an important part of a vegetarian diet. Dried legumes and pulses are classified into three groups: beans, peas and lentils. They are eaten either whole or unhulled (with the skin still intact) or split in half with or without their skins.

Toor dal also known as arhar dal or split pigeon peas is one such pulse that is a pantry staple in most Indian kitchens. It is commonly used as the base for many of our South Indian preparations, the most common one in my home being Sambar.

My pantry is well stocked with a variety of dals but toor dal is the most-used one for sure. Dal is cooked in different ways in different homes and no two dal preparations from different kitchens or even the same kitchen for that matter, taste the same.

Here’s a very simple and tasty dal from my kitchen made using toor dal and fenugreek (methi) leaves. There are a number of versions of methi dal in the blogosphere. And now here’s mine!

Ingredients:
1 cup toor dal/split pigeon peas/arhar dal
2 cubes frozen fenugreek/methi
½ red onion, chopped
1 tomato, cubed
½ tsp ginger paste
½ tsp turmeric powder
½ tsp chilli powder

For the seasoning:
1 Tbsp oil
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp white lentils/urad dal
A pinch of asafoetida/hing
Salt to taste.

Method:
Rinse the toor dal a couple of times and then cook it in about 3 cups of water after adding turmeric powder.

In a pan, heat the oil. Add all the ingredients for the seasoning.

To this add the chopped onions, sauté for 2 minutes. Then add the ginger paste & mix well.

Add the cubed tomatoes and cook for another 3 minutes or so.

Add the cubes of frozen methi leaves to the pan (no need for prior thawing, the heat will do the job) and cook for about 5 more minutes. Add ½ tsp of chilli powder to this and mix well.

When the dal is cooked, add it to the pan & bring the contents to a boil. (At this point you could add water to thin out the dal if you so desire.) Simmer on medium heat for 2-3 minutes.
Serve hot with rice, pickle & pappad.


This is my entry for JFI: Toor Dal being hosted by Linda who blogs at Out Of The Garden.

I am also sending this over to Easycrafts as my entry for her “Power” less cooking event.