Methi Varan

Ingredients list for Methi Varan

• 1 cup Fresh fenugreek leaves (methi) chopped
• 1 cup Split pigeon pea (toor dal/arhar dal) soaked, drained and pressure cooked with ¼ teaspoo
• Turmeric powder and 2 cups water
• to taste Salt
• 2 tablespoons Ghee
• 1/2 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• a pinch Asafoetida
• 2 Dried red chillies broken
• 2 tablespoons Fresh coconut scraped

Method

1. Apply salt to fenugreek leaves and set aside for ten to fifteen minutes.
2. Heat ghee in a non-stick pan, add mustard seeds and once they start to splutter, add cumin seedsonce cumin seeds start to change colour add asafoetida, dried red chillies and sauté for a few seconds.
3. Squeeze excess water from fenugreek leaves and add to the pan and sauté for two minutes. Add cooked pigeon peaand mix well.
4. Add two cups water and mix. Once the mixture comes to a boil, add salt, lower heat and cook for four to five minutes.
5. Transfer into a serving bowl, garnish with coconut and serve hot.

Nutrition Info