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Methi Papad Ki Sabzi

A classic Jain subzi made with moong dal papads and methi dana. This is a Sanjeev Kapoor exclusive recipe.

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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
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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

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  1. Soak methi dana in two cups of water for two hours.
  2. Drain and pressure-cook along with two cups of water and salt till almost done.
  3. Wash under running water to remove the bitterness, drain and set aside.
  4. Heat oil in a kadai, add mustard seeds, cinnamon and broken red chillies and sauté for half a minute.
  5. Add asafoetida, turmeric powder, coriander powder, red chilli powder, cooked methi dana and stir.
  6. Add two cups of water and bring to a boil.
  7. Cut papad into finger sized strips.
  8. Add salt, kokum and jaggery to the pan and simmer for three to four minutes.
  9. Add papad strips, stir, cover and cook on low heat till papad is soft and done.
  10. 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
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