Sprouted methi seeds gravy

SPROUTED METHI / FENUGREEK SEEDS GRAVY

By Shweta Galinde

INGREDIENTS

• Toor dal  – 1/4 cup
• Sprouted methi – 1 cup
• Freshly grated coconut – ¼ cup
• Onion chopped – 1 small
• Tomato chopped – 1 small
• Ginger garlic paste – 1 tsp
• Red chilli pwdr – 1 ½ tsp or as per taste
• Turmeric pwdr – ¼ tsp
• Coriander pwdr – 2 tsp
• Garam masala – ½ tsp OR  2 tsp goda masala
• Jaggery – a small piece
• Tamarind – a small piece
• Jeera – 1 tsp
• Curry leaves – few
• Oil – 1 tbsp
• Salt as per taste
• Finely chopped coriander leaves for garnish

How to sprout the methi seeds  –

Clean , wash and soak 1/2cup methi seeds over night . Next day drain out the water and tie the soaked methi seeds in a muslin cloth .[or use a sprout maker ]  Keep it in a warm place for 6 – 8 hrs. In winter it may take more time.

PREPARATION –

1. Dry roast [ NO OIL ] the coconut in a kadai or pan till golden brown in colour. Add onion and roast for 2 minutes. Add tomatoes and roast for 2 mins. Add ginger garlic paste and roast for 1 min. Add chilli pwdr + turmeric + coriander pwdr + garam masala pwdr + tamarind + jaggery and roast for a min . Grind it into a fine paste by adding little water
2. Soak the toor dal for 30 mins or more .

METHOD

Heat oil in a cooker , add jeera + curry leaves and allow it to splutter.

Add the grounded paste and stir fry for 2 mins.

Adjust salt  and add the soaked dal + methi  sprouts and mix well.

Add water as per the consistency you want .

Pressure cook for 2 whistles or till the sprouts are cooked and become soft .[don’t overcook till mushy ]

Remove it in a serving bowl and garnish with coriander leaves.

Serve with phulkas or rice .

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