How to make Methi Papad Ki Sabzi -
A classic Jain subzi made with moong dal papads and methi dana.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Moong Dal Papad (मूंगदाल पापड़), Fenugreek Seeds
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Methi Papad Ki Sabzi checkout Papad ki Sabji. You can also find more Main Course Vegetarian recipes like Tindli Chatpati Soya Keema Tinda Carrot and Apricot Sabzi Vegetable Jaipuri
Methi Papad Ki Sabzi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 1.30-2 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Methi Papad Ki Sabzi Recipe
Moong Dal Papad 8
Fenugreek Seeds 1/4 cup
Oil 4 tablespoons
Mustard seeds 1 teaspoon
Cinnamon 2 inch sticks
Whole dry red chillies broken 4-5
Asafoetida a pinch
Turmeric powder 1 teaspoon
Coriander powder 2 teaspoons
Red chilli powder 1 1/2 teaspoons
Salt to taste
Kokum petals 3-4
Jaggery (gur) grated 1 1/2 tablespoons
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Soak methi dana in two cups of water for two hours.
Step 2
Drain and pressure-cook along with two cups of water and salt till almost done.
Step 3
Wash under running water to remove the bitterness, drain and set aside.
Step 4
Heat oil in a kadai, add mustard seeds, cinnamon and broken red chillies and sauté for half a minute.
Step 5
Add asafoetida, turmeric powder, coriander powder, red chilli powder, cooked methi dana and stir.
Step 6
Add two cups of water and bring to a boil.
Step 7
Cut papad into finger sized strips.
Step 8
Add salt, kokum and jaggery to the pan and simmer for three to four minutes.
Step 9
Add papad strips, stir, cover and cook on low heat till papad is soft and done.
Step 10
Add chopped coriander leaves, stir and serve hot.
Nutrition Info
Calories : 1072 Kcal
Carbohydrates : 87.9 gm
Protein : 30.3 gm
Fat : 66.6 gm
Other : Fiber- 29gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
