Rajasthani Dana Methi & Papad Ka Saag Recipe
A nutritious & traditional Rajasthani side dish which can be served along with Phulka or Paratha.
Rajasthani Dana Methi & Papad Ka Saag Recipe is a traditional recipe that is made often in most Rajasthani and Gujarati kitchens. Methi seeds are a way to naturally detox body, fills in with micro nutrients and powerful phyto- nutrients. Make this tasty side dish recipe to serve Rajasthani Dana Methi & Papad Ka Saag Recipe with Bajri Ki Roti or Missi Roti alongside raita.
Here are a few more Rajasthani recipes that you must also try:
- Gehun Ki Bikaneri Khichdi Recipe
- Hare Chane Ki Burfi Recipe
- Spicy Masala Khichia Recipe (Spicy Corn Flour Papad)
- Baked Whole Wheat Masala Baati Recipe
Did you know: Methi seeds control blood sugar level, lowers cholesterol and aids digestion. It also helps in aiding weight loss, and is a remedy for sore throat and fever. Methi increases milk production in lactating women and hence is a popular food post child birth. Methi seeds eases menstrual cramps.
While boiling Dana-Methi, carefully observe and make sure it won't get burst and open up (which happens only when it is overcooked) once overcooked it will be very bitter in taste and not suitable for making this saag.
- 1/3 cup Methi Seeds (Fenugreek Seeds)
- 2 Papads , medium sized, I used Bikaneri Haldiram's Papad
- 1 cup Curd (Dahi / Yogurt)
- Salt , to taste
- 1 teaspoon Red chilli powder
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Cumin powder (Jeera) , roasted
- 1 tablespoon Coriander Powder (Dhania)
- 1 tablespoon Cooking oil
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- 20 Raisins , optional
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- pinch Asafoetida (hing)
How to make Rajasthani Dana Methi & Papad Ka Saag Recipe
To prepare Rajasthani Dana Methi Papad Ka Saag Recipe, wash and soak Dana methi/fenugreek seeds in clean water for about 15 minutes and bring to a boil till seeds swells up, but not burst out. Drain the water and keep boiled seeds aside.
In a bowl, take yogurt and add chilli powder, salt, turmeric powder, cumin powder and mix well to form a paste.
Heat oil in a wok, break Papads into pieces and fry in the oil.Take out fried papad pieces on a paper towel.
In the same Wok, Add mustard seeds, cumin seeds and asafoetida in hot oil. Add yogurt and spices mix paste and cook for 2-3 minutes, till it comes together and cooks well.
Add boiled Dana-Methi/fenugreek seeds and mix well. Add about 1-1.5 cup of water and bring to a boil.
Add fried papads and let it simmer for about 2-3 minutes.
Add fresh kasoori methi raisins, cover and simmer for 1-2 minutes and switch off the flame.
This Saag gravy will be absorbed/reduced further upon cooling. So keep the consistency accordingly while adding water.
Rajasthani Dana Methi & Papad Ka Saag Recipe is part of the Recipe Contest: Lost Recipes From Ancestral Kitchens
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