Samudra Methi Leaves- Masoor Dal Bhaji/ Fenugreek Micro-greens and Red Lentils Dry Curry.

"Samudra Methi Leaves- Masoor Dal Bhaji/ Fenugreek Micro-greens and Red Lentils Dry Curry" … a healthy- delicious blend of small methi plants and masoor dal in the form of a bhaji for a nutritional meal … the only difference with this and my previously shared recipe is addition of lentils while rest of the recipe remains same … taste best served with roti/ chapathi/ parathas … Yummilicious …

** I have written all about Samudra Methi (Fenugreek Micro-greens/ Ocean Fenugreek) in my post I shared a few weeks back. Writing anything more will only be repetition. As mentioned already in title, the recipe remains the same except with addition of masoor dal/ red lentils in this recipe. I will be sharing the link to that recipe at the bottom of this recipe for reference, please check it out for more information.

** Here is my simple recipe for "Samudra Methi Leaves- Masoor Dal Bhaji/ Fenugreek Micro-greens and Red Lentils Dry Curry" … my style, try it, it’s awesome served with simple phulka/ roti/ chapathi/ parathas ….

** Ingredients :

Samudar Methi/ Fenugreek Micro-greens/ Small Fenugreek Plants : 10-12 small bundles

Masoor Dal/ Red Lentil Dal : ½ cup

Coconut Oil/ Nariyal Tel/ Narlel Tela : 1-2 tblsp

Mustard Seeds (Rai/ Sasam) : 1 tsp

Cumin Seeds (Jeera) : 1 tsp

Garlic/ Losun/ Lehsun : 4-5 large sized

Onion/ Piyavu/ Kanda : 2 medium sized.

Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 5-6

Red Chilly Flakes or Red Kashmir Mirchi crushed to small pieces: 1 tsp

Turmeric/ Haldi Powder : ¼ tsp

Coconut/ Soyi/ Nariyal : 2-3 tblsp freshly grated

Jaggery Powder/ Goda/ Bella/ Gud : 1 tblsp (Optional)

Salt/ Namak/ Meeta : to taste

** Note : I have used 12 small bundles of Samudar Methi/ Fenugreek Micro-greens/ Small Fenugreek Plants for this recipe. As I mentioned these are available in small tied up bundles and are sold in sets of 10-12 for Rs.20/- minimum, at least that is what I paid for it, the prices may differ from place to place.

** Wash and soak masoor dal/ red lentils in plenty of water for at least 25- 30 minutes. Drain the water, wash well changing water a few times. Put it in a colander and keep it aside for 15 minutes to let drain all the excess water.

** Add masoor dal/ red lentils into a pressure cooker pan with 3/4 cup of water and pressure cook to 1 whistle. Remove and keep it aside to let the pressure fall on its own. Open the lid and keep this aside covered ready.

** Cut off edge muddy silky thread (tapering) white portion of each “Samudar Methi/ Fenugreek Micro-greens” bundle, say to about 2 inches from bottom and discard the same. Usually it is muddy and should be avoided adding in bhaji.

** Now cut open all the bundles and soak them in plenty of water for 10-15 minutes. Soaking them helps in loosening the seed covers if any which sometimes sticks to the leaves and also the muddy layers on the white roots too.

** Keep giving a gently stir to it in the bowl in between to help it loosen them and allow the dirt particles to settle at the bottom. Pick the leaves and rinse well under plenty of running water or changing water about 2-3 times to clean them well.

** Once it’s cleaned, add into a stainless steel colander and keep it aside for all of the excess water to drain away completely, say atleast for 15-20 minutes. This step is necessary, as the veggie should not be cooked with excess water.

** Once the veggie has drained, remove and chop them into fine pieces and keep it aside ready. Do not keep the cut size large or too small, you can check out the picture collage for the same. I have cut them to roughly ½ inch size only.

** Peel the skin of onion- garlic, chop them fine and keep it aside separately. Cut green chillies and keep it ready aside. Grate jaggery and coconut if using whole and keep them also ready aside separately before you begin cooking bhaji.

** Heat coconut oil in a pan, when hot add mustard seeds, when they begin to splutter add cumin seeds and fry for a few seconds only. Add garlic pieces and fry for a minute and then add onion pieces and continue frying for 2 mins.

** Note : I have used coconut oil, as it imparts a flavor of its own and takes the taste of bhaji to another level. However, you can use any other edible oil.

** Add green chillies pieces, chilly flakes, haldi powder and continue frying until the onions turns soft. Add drained chopped methi, mix well, cover and continue cooking for 5-7 minutes. Do not add water while cooking the leaves.

** Add pressure cooked masoor dal/ red lentil to the above and mix well. Stir all together for about 1-2 minutes, then add about 1/4 cup of hot water, cover and cook on low heat until the lentils the lentils are softly cooked and done.

** Note : You can add drained masoor dal to cooked samudra methi, add about 1.5 cups of hot water and continue to cook all together, as usually this method is followed. However, it takes time and adding pressure cooked dal is faster, time saving and there is no difference in taste of the bhaji. Being a working women, I usually prefer this method as I am always in mad rush to finish cooking, you may choose any method..

** Add jaggery powder, salt to taste, mix well and cook covered for another 2-3 minutes or until the excess water dries up. Lastly add freshly grated coconut, mix well, cover and cook for another 2-3 minutes and remove from flame.

** "Samudra Methi Leaves- Masoor Dal Bhaji/ Fenugreek Micro-greens and Red Lentils Dry Curry" is done and ready to be served. The bitter sweet aroma infused in the bhaji along with mushy lentils makes it that much more tastier when served hot, immediately with phulkas or chapatti. Best combo would be to serve it with Bajre ki roti in true Amchi Mumbaikar’s style, trust me nothing taste better than this to a hungry tummy on a winter day. If you have tried my previous recipe then please do try this one too, it tastes awesome served with any type of roti and is sure to be loved by all.

** You can check out on my previous recipe of "Samudar Methi/ Fenugreek Micro-greens/ Small Fenugreek Plants" without inclusion of dal, sharing the link below, you may chose any you prefer to cook, both are equally tasty ....

https://gayathrifoodbytes.blogspot.com/2025/02/samudra-methi-upkari-bhaji-fenugreek.html#more