Methi Varan

A simple Maharashtrian dal recipe is perfect for days when you want to spend less time in the kitchen and yet have a delicious nutritious meal. Cooked toor dal is tempered with ghee, cumin, asafetida and red chillies and finished off with finely chopped fenugreek leaves and fresh coconut. Have it along with a mound of bhaat, a dollop of toop and some fiery Maharashtrianthecha. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 27 Oct 2017 in Recipes Course

New Update

Main Ingredients	Fresh fenugreek leaves (methi), Split pigeon pea (toor dal/arhar dal)
Cuisine	Maharashtrian
Course	Dals and Kadhis
Prep Time	26-30 minutes
Cook time	16-20 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Veg

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

Apply salt to fenugreek leaves and set aside for ten to fifteen minutes.
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.
Squeeze excess water from fenugreek leaves and add to the pan and sauté for two minutes. Add cooked pigeon peaand mix well.
Add two cups water and mix. Once the mixture comes to a boil, add salt, lower heat and cook for four to five minutes.
Transfer into a serving bowl, garnish with coconut and serve hot.

Nutrition Info

Calories	998
Carbohydrates	120.7
Protein	48.3
Fat	35.8
Other Fiber	Fiber- 22.5gm

#Asafoetida #Cumin seeds #Dried red chillies #Fresh coconut #Fresh fenugreek leaves (methi) #Ghee #Mustard seeds #Salt #Split pigeon pea (toor dal/arhar dal) #Turmeric powder