Methi Chi Patal Bhaji
by Tarla Dalal
methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | with 31 amazing images.
methi chi patal bhaji, also known as fenugreek leaf curry, is a simple and flavorful dish from Maharashtrian cuisine. Learn how to make methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry |
It's a perfect way to incorporate the goodness of methi leaves (fenugreek leaves) into your meals. The methi leaves are packed with nutrients and have several health benefits.
It is a simple yet flavorful dal fenugreek curry that is made with fresh fenugreek leaves, lentil and peanuts for a flavourful twist. The creamy lentils, nutty peanuts, and aromatic fenugreek leaves create a symphony of flavors that will tantalize your taste buds.
Maharashtrian style methi chi bhaji is not only delicious but also packed with protein and fiber, making it a nutritious and satisfying meal. methi chi patal bhaji is best served hot with bhakri, Roti or steamed rice.
pro tips to make methi chi patal bhaji : 1. Add a touch of jaggery or tamarind pulp to balance the bitterness of the fenugreek leaves. 2. Use fresh methi leaves, fresh methi will give you the best flavor. 3. Instead of tuvar dal you can use any other dal like moong or chana dal to make this recipe.
Enjoy methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | with detailed step by step photos.
Methi Chi Patal Bhaji recipe - How to make Methi Chi Patal Bhaji
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Methi Chi Patal Bhaji
3 cups chopped fenugreek leaves (methi)
1/2 cup soaked toovar (arhar) dal
1/2 cup chopped tomatoes
1/4 cup raw peanuts
2 chopped green chillies
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 onions
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)
For methi chi patal bhaji
- For methi chi patal bhaji
- To make {span class="bold1"}methi chi patal bhaji recipe{/span}, combine methi leaves, tuvar dal, tomatoes, peanuts, green chillies and 2 1/2 cups of water in a pressure cooker.
- Pressure cook on a medium flame for 3 to 4 whistles. Allow the steam to escape and then open the lid.
- Whisk well and keep aside.
- Heat oil in a deep non-stick pan, add mustard seeds, cumin seeds, kashmiri dry red chilli, hing, curry leaves, garlic and onions.
- Sauté on a medium flame for 2 to 3 minutes, while stirring occasionally. Add turmeric powder, chilli powder and mix well.
- Add the cooked methi mixture, tamarind pulp, jaggery and salt to taste. Mix well and cook on a medium flame for 5 to 8 minutes.
- Serve {span class="bold1"}methi chi patal bhaji{/span} hot.
like methi chi patal bhaji recipe
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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 |
what is methi chi patal bhaji made of?
- See the below image of list of ingredients for making methi chi patal bhaji.
how to cook methi
- 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.
- 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.
- Add ½ cup chopped tomatoes.
- 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.
- Add 2 chopped green chillies. Green chillies in Methi chi Patal Bhaji primarily serve to add a spicy kick to the dish.
- Add 2½ cups of water.
- Pressure cook on a medium flame for 3 to 4 whistles.
- Allow the steam to escape and then open the lid.
- Whisk well and keep aside.
how to make methi chi patal bhaji
- Heat 3 tbsp oil in a deep non-stick pan.
- Add 1 tsp mustard seeds ( rai / sarson). The pungent aroma of mustard seeds adds depth and complexity to the dish, making it more enticing.
- 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.
- 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.
- Add a pinch of asafoetida (hing). Hing has a strong, pungent aroma that adds depth and complexity to the dish.
- 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.
- 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.
- Add ½ cup chopped onions. Onions soften during cooking and create a smooth, velvety texture that complements the fibrous nature of fenugreek leaves.
- Sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add ½ tsp turmeric powder (haldi). Turmeric imparts a beautiful golden-yellow color to the dish, making it visually appealing.
- Add ½ tsp chilli powder. Chilli powder adds a warm, spicy flavor that complements the slightly bitter taste of fenugreek leaves.
- Mix well.
- Add the cooked methi mixture.
- 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.
- 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.
- Add salt to taste.
- Mix well and cook on a medium flame for 5 to 8 minutes.
- Serve Methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | hot.
pro tips to make methi chi patal bhaji
- Add a touch of jaggery or tamarind pulp to balance the bitterness of the fenugreek leaves.
- Use fresh methi leaves, fresh methi will give you the best flavor.
- Instead of tuvar dal you can use any other dal like moong or chana dal to make this recipe.
| Energy | 253 cal |
| Protein | 8.3 g |
| Carbohydrates | 19.9 g |
| Fiber | 5.1 g |
| Fat | 16.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 743.5 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 2 mg |
| Vitamin C | 19.4 mg |
| Folic Acid | 66 mcg |
| Calcium | 127.4 mg |
| Iron | 2.6 mg |
| Magnesium | 52 mg |
| Phosphorus | 120.6 mg |
| Sodium | 27.8 mg |
| Potassium | 369.2 mg |
| Zinc | 0.6 mg |
Loved this delicious recipe. Quick, easy and really yummy. Goes well with steamed rice.
Awesome recipe! Loved it. Making it often now. Especially liked the tempering of dry coconut and garlic. Thanks!