How to make 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.
Main Ingredients : Fresh fenugreek leaves (methi) (ताज़ी मेथी), Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल)
Cuisine : Maharashtrian
Course : Dals and Kadhis
For more recipes related to Methi Varan checkout Methiwali Arhar Dal, Methi ki Kadhi-SK Khazana. You can also find more Dals and Kadhis recipes like Dal Dhokli Mixed Dal - SK Khazana Methi Varan Dal Makhani
Methi Varan Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Methi Varan Recipe
Fresh fenugreek leaves (methi) chopped 1 cup
Split pigeon pea (toor dal/arhar dal) soaked, drained and pressure cooked with ¼ teaspoo 1 cup
Turmeric powder and 2 cups water
Salt to taste
Ghee 2 tablespoons
Mustard seeds 1/2 teaspoon
Cumin seeds 1 teaspoon
Asafoetida a pinch
Dried red chillies broken 2
Fresh coconut scraped 2 tablespoons
Method
Step 1
Apply salt to fenugreek leaves and set aside for ten to fifteen minutes.
Step 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.
Step 3
Squeeze excess water from fenugreek leaves and add to the pan and sauté for two minutes. Add cooked pigeon peaand mix well.
Step 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.
Step 5
Transfer into a serving bowl, garnish with coconut and serve hot.
Nutrition Info
Calories : 998 Kcal
Carbohydrates : 120.7 gm
Protein : 48.3 gm
Fat : 35.8 gm
Other : Fiber- 22.5gm
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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.
