Methi Papad Ki Sabzi A classic Jain subzi made with moong dal papads and methi dana. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 03 May 2016 in Recipes Course New Update Main Ingredients Moong Dal Papad, Fenugreek Seeds Cuisine Indian Course Main Course Vegetarian Prep Time 1.30-2 hour Cook time 26-30 minutes Serve 4 Taste Tangy Level of Cooking Moderate Others Veg Advertisment Ingredients list for Methi Papad Ki Sabzi 8 Moong Dal Papad 1/4 cup Fenugreek Seeds 4 tablespoons Oil 1 teaspoon Mustard seeds 2 inch sticks Cinnamon 4-5 Whole dry red chillies broken a pinch Asafoetida 1 teaspoon Turmeric powder 2 teaspoons Coriander powder 1 1/2 teaspoons Red chilli powder to taste Salt 3-4 Kokum petals 1 1/2 tablespoons Jaggery (gur) grated 2 tablespoons Fresh coriander leaves chopped Method Advertisment Soak methi dana in two cups of water for two hours. Drain and pressure-cook along with two cups of water and salt till almost done. Wash under running water to remove the bitterness, drain and set aside. Heat oil in a kadai, add mustard seeds, cinnamon and broken red chillies and sauté for half a minute. Add asafoetida, turmeric powder, coriander powder, red chilli powder, cooked methi dana and stir. Add two cups of water and bring to a boil. Cut papad into finger sized strips. Add salt, kokum and jaggery to the pan and simmer for three to four minutes. Add papad strips, stir, cover and cook on low heat till papad is soft and done. Add chopped coriander leaves, stir and serve hot. Nutrition Info Calories 1072 Carbohydrates 87.9 Protein 30.3 Fat 66.6 Other Fiber Fiber- 29gm #Asafoetida #Cinnamon #Coriander powder #Fresh coriander leaves #Jaggery (gur) #Kokum petals #Mustard seeds #Oil #Red chilli powder #Salt #Turmeric powder #Whole dry red chillies Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article