Easy beginnings are sometimes deceiving. Here is a perfect example – Methi leaves. With 100% germination rate, it’s one of the most easiest plants to grow. But I did face some challenges with these initially . Learning from my mistakes, I mastered growing them. With seeds readily available in pantry, this healthy green leaf is never to be missed. And homegrown green leaves are so tender and aromatic that you would never want to buy them from store again. Tips to grow methi leaves from my experience:
- Don’t over water .They need very little water or even sprinkling is fine.
- They like sun but avoid extreme heat as they curl up in hot weather.
- Sow methi seeds in fresh garden soil or you may see delay in germination or uneven sprouting.
With so fresh leaves in hand, I can stir up so many delicacies but nothing beats Menthi koora pappu- our best comfort food . Pretty simple to make and tastes heavenly. Hope you all will grow and eat healthy with me !
Preparation Time: 20 minutes
No of Servings: 4
Ingredients:
Methi Leaves: 1 big bunch
Toor Dal: 1 cup
Tomatoes: 1
Green Chili: 1 (As per taste)
Turmeric: pinch
Salt: as per taste
Red Chili: 1 tsp. (adjust as per your taste)
For Tempering:
Oil: 1 tbsp.
Cumin Seeds: 1 tbsp.
Mustard Seeds: 1 tbsp.
Red chili: 1
Curry Leaves: Few
Asafoetida/Hing: pinch
Method:
- Wash toor dal and cook it in pressure cooker along with turmeric, green chili, tomato and water.
- Take leaves off methi stems and wash them.
- Heat a pan with 1 tsp. oil and stir methi leaves in it. It should take less than 2 mins for them to cook.
- Now add cooked dal , salt, red chili powder , water as per your consistency and bring it to boil.
- Finally add cumin, mustard seeds, red chili , hing and curry leaves tempering to the dal.
- Serve it with hot rice and ghee!!!
Notes: If you like to add garlic, add it in tempering.
