Methi Matar Masala
This very tasty, rich curry can be the soul of any meal. The methi and peas blend in very well with the rich gravy and can be eaten either with a roti or rice dish.
Ingredients:
- 1 cup toovar dal (red gram), boiled without salt
- 1/2 cup peeled and cubed cucumbers
- 1/4 tsp rai (mustard seeds)
- 1 tsp cumin seeds (jeera)
- 2 tsp chillies finely chopped
- ¼ tsp red chilli powder
- 1 tsp turmeric powder (haldi)
- ¼ tsp salt
- Juice from ½ lemon
- 2 Tbsp chopped coriander leaves (kothmir, dhania)
- 1 Tbsp oil
- Pinch of hing (asafoetida)
- Water 3/4 cup
- Portions – 4
- Serving Size – 1/2 cup
Nutrients
- Calories: 137 Kcal
- Proteins :5 gm
- Sodium: 25 mg
- Potassium: 99 mg
- Phosphorus: 87 mg
- Carbohydrates: 13 mg
- Fat: 8 gm
- Calcium: 104 mg
Procedure:
- Wash methi leaves, drain water, chop finely and keep aside.
- Heat 2 tsp oil in pan and add ¼ tsp cumin seeds and hing. After it splutters, add methi leaves and cook for 3-4 min and remove from fire and keep aside.
- Grind 1/4c onion, green chilies, ginger, and khus-khus seeds into paste.
- Roast cinnamon stick, cloves, cardamom, ½ tsp cumin seeds and powder into masala.
- In a pan add remaining oil and sauté onions lightly. Add the prepared paste and fry till golden brown. Add dry masala, curd and sauté for 1 more minute.
- Add peas, methi, bottle gourd, sugar, salt and little water. Cook till it thickens lightly.
- Serve hot.