Methi Carrot

Homegrown Methi
Homegrown Methi

It was such a beautiful day!

“Pick me, pick me, please,” methi moved.

“Ok darling dainty methi.”

“I want to be with carrot today,” methi murmured.

“That sounds interesting. Your wish is my dish today. :)

“We now have green and gold. To complement, let’s invite the yellow, mellow mung,” methi recommended.

“Some protein? Good thinking. Let’s get all together.”

Plants brought into home. Leaves plucked and washed. Carrots grated. Yellow mung daal soaked in water for about an hour.

When it was time for nastha, kura was made in ten minutes for chapatis. Carrot’s sweetness, mung daal nuttiness combined with methi’s goodness. It was light, yet filling and extremely tasty. Loved my meal today.

Methi, Carrot and Mung Daal
Methi, Carrot and Mung Daal

Methi Carrot
(for one or two meals for two adults)

1 big bunch of fresh methi or about 4 cups of tightly packed methi leaves
3 carrots or 3 cups of grated carrot
1/2 cup yellow mung daal. (Soak in water for about an hour)
Oil, curry leaves, cumin seeds, hing, turmeric, salt, red chilli flakes and coconut

******

Heat a teaspoon of peanut oil in a wide, thick-bottomed skillet.

When oil is hot, add 10 curry leaves, half teaspoon of cumin seeds and pinch of hing. Sauté for a minute or so, until leaves become golden brown.

Add grated carrot, soaked mung daal and methi leaves to the skillet. Mix.

Add half teaspoon each – turmeric, salt and red chilli flakes. And a tablespoon of grated coconut. Mix thoroughly. Cover the skillet with lid. Keep the heat on medium and cook, mixing in-between. The moisture from carrots and methi steams the mung daal to tender. It would take about ten minutes.

Serve this light and delicious Indian dish with chapatis or rotis.

© Recipe and Photos Copyright 2009 Indira Singari

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