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methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry
Tarla Dalal
16 May, 2015
Table of Content
Tags
Preparation Time
10 Mins
Cooking Time
30 Mins
Total Time
40 Mins
Makes
4 servings
Ingredients
For Methi Chi Patal Bhaji
3 cups chopped fenugreek leaves (methi)
1/2 cup soaked toovar (arhar) dal
1/2 cup chopped tomato
1/4 cup raw peanuts
3 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1 whole dry Kashmiri red chilli
a pinch of asafoetida (hing)
8 to 10 curry leaves (kadi patta)
1 tbsp finely chopped garlic (lehsun)
1/2 cup chopped onion
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tbsp tamarind (imli) pulp
1 tsp jaggery (gur)
salt to taste
1 tbsp finely chopped coriander (dhania)
Method
Methi Chi Patal Bhaji recipe with step by step photos
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Methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | then do try other methi sabzi recipes also:
- lehsuni aloo methi sabzi recipe | aloo methi masala | lasooni aloo methi curry |
- aloo palak recipe | Punjabi style aloo palak sabzi | aloo palak sukhi sabzi |
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Methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | then do try other methi sabzi recipes also:
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See the below image of list of ingredients for making methi chi patal bhaji.
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See the below image of list of ingredients for making methi chi patal bhaji.
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To make Methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | in a pressure cooker, add 3 cups chopped fenugreek (methi) leaves.
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Add ½ cup soaked toovar (arhar) dal. Tuvar dal (split pigeon pea) adds a rich, creamy texture and a subtle nutty flavor to methi chi patal bhaji. It also helps to thicken the gravy and makes the dish more filling and satisfying.
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Add ½ cup chopped tomatoes.
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Add ¼ cup raw peanuts. Raw peanuts add a unique texture and nutty flavor to Methi Chi Patal Bhaji. The raw peanuts add a delightful crunch to the otherwise soft and mushy texture of the fenugreek leaves.
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Add 2 chopped green chillies. Green chillies in Methi chi Patal Bhaji primarily serve to add a spicy kick to the dish.
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Add 2½ cups of water.
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Pressure cook on a medium flame for 3 to 4 whistles.
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Allow the steam to escape and then open the lid.
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Whisk well and keep aside.
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To make Methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | in a pressure cooker, add 3 cups chopped fenugreek (methi) leaves.
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Heat 3 tbsp oil in a deep non-stick pan.
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Add 1 tsp mustard seeds ( rai / sarson). The pungent aroma of mustard seeds adds depth and complexity to the dish, making it more enticing.
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Add 1 tsp cumin seeds (jeera). Cumin seeds are known for their warm, earthy aroma. When tempered in hot oil, they release their essential oils, adding a delightful fragrance to the dish.
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Add 1 whole dry kashmiri red chilli. Kashmiri dry red chillies, known for their vibrant red color and mild heat, play a crucial role in enhancing the flavor profile of Methi Chi Patal Bhaji.
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Add a pinch of asafoetida (hing). Hing has a strong, pungent aroma that adds depth and complexity to the dish.
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Add 8 to 10 curry leaves (kadi patta). Curry leaves are known for their strong, distinctive aroma. They add a fragrant and slightly bitter note to the dish, elevating its overall scent.
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Add 1 tbsp finely chopped garlic (lehsun). Garlic is a strong-flavored ingredient that adds a pungent and savory taste to the dish. It complements the slightly bitter taste of fenugreek leaves, creating a balanced flavor profile.
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Add ½ cup chopped onions. Onions soften during cooking and create a smooth, velvety texture that complements the fibrous nature of fenugreek leaves.
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Sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Add ½ tsp turmeric powder (haldi). Turmeric imparts a beautiful golden-yellow color to the dish, making it visually appealing.
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Add ½ tsp chilli powder. Chilli powder adds a warm, spicy flavor that complements the slightly bitter taste of fenugreek leaves.
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Mix well.
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Add the cooked methi mixture.
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Add 1 tbsp tamarind (imli) pulp. Tamarind is naturally sour, and its pulp adds a tangy flavor to the dish, balancing the bitterness of the fenugreek leaves. This tanginess enhances the overall taste profile of the bhaji.
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Add 1 tsp jaggery (gur). Jaggery adds a subtle sweetness that balances the slightly bitter taste of the fenugreek leaves. This creates a harmonious blend of flavors that is both comforting and refreshing.
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Add salt to taste.
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Mix well and cook on a medium flame for 5 to 8 minutes.
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Add add finely chopped coriander (dhania).
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Mix well.
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Serve Methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | hot.
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Heat 3 tbsp oil in a deep non-stick pan.
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Add a touch of jaggery or tamarind pulp to balance the bitterness of the fenugreek leaves.
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Use fresh methi leaves, fresh methi will give you the best flavor.
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Instead of tuvar dal you can use any other dal like moong or chana dal to make this recipe.
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Add a touch of jaggery or tamarind pulp to balance the bitterness of the fenugreek leaves.
Nutrient values (Abbrv)per plate
| Energy | 253 cal |
| Protein | 8.3 g |
| Carbohydrates | 19.9 g |
| Fiber | 5.1 g |
| Fat | 16.1 g |
| Cholesterol | 0 mg |
| Sodium | 27.8 mg |
Click here to view Calories for Methi Chi Patal Bhaji
The Nutrient info is complete
Alka
Jan. 3, 2019, 1:42 a.m.
Awesome recipe! Loved it. Making it often now. Especially liked the tempering of dry coconut and garlic. Thanks!
Tarla Dalal
Jan. 3, 2019, 1:42 a.m.
Thanks for the feedback !!! keep reviewing recipes and articles you loved.
Foodie #679283
May 24, 2016, 11:11 a.m.
Loved this delicious recipe. Quick, easy and really yummy. Goes well with steamed rice.
Foodie #657791
April 18, 2012, 6:27 p.m.
