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

Methi Carrot with Chapati
Methi Carrot with Chapati and An Orange ~ Meal Today


36 Responses to “Methi Carrot”

  1. Gowri says:

    First, Congratulations on your new website! Congratulations on your new home and your new garden. Good luck with that. I hope to see many delicious fruits and vegetables come from there.
    I absolutely envy your full grown methi plants there… it’s still cold on the east coast to even start anything here. My bulbs from holland (Michigan ie.,) have popped out. It should be a roar of color in about a month here.

    Thanks Gowri. Appreciate the good words.
    I would love to see the spring time blooms from your yard when it happens.

  2. Le says:

    Entha santhoshamga vuntundho to cook from the garden… hope to be there soon… Nice pic..

    Ruchigaa vuntayi vantalu mukyangaa. Thanks Le.

  3. Nirmala says:

    What a medley of colors ? Th wrapped chapathi looks so very inviting and I love the simplicity of this dish…How about adding a cup of coconut milk to make it to a creamy gravy ?

    You are welcome to have a bite, Nirmala.:)
    I think you can do that, but it would be entirely different preparation taste and calorie-wise.

  4. Madhu says:

    Methi Plant looks beautiful, Very colourful curry.

    Very colorful, indeed.

  5. J says:

    Hi Indira.. so nice to see u again 🙂 this is an interesting combination.. the carrot is a nice foil to methi’s bitter taste i guess.

    Nice to see you too J.
    Yes carrot is a good combo with methi.

  6. Sudha says:

    Hello Indira garu, totally new recipe and healthy too…

    thanks a lot for the new recipes.:)

    You are welcome, Sudha.
    Please let me know how you like it if you try this recipe. Thanks.

  7. rajitha says:

    loved ur breakfast!..the only thing with methi i dislike is plucking those leaves…i think it would be easier to get them off the plant than a premade bunch…as all the leaves are in all directions…or maybe i just pure lazy 😉

    If only they would come already separated from the branches, in a ziplock bag… I know.:)
    I love the methi taste so I go all this trouble.

  8. Sia says:

    Congrats on new space Indira and what a pleasant surprise! Really enjoyed going through your garden plans and this fresh methi plant is simple joy to eyes!
    And what a wonderful and nutritious recipe! Nothing can beat the taste of pleasantly bitter fresh methi combined with sweet carrots and nutty moong.
    Thanks Sia.
    I agree.:)-Indira

  9. Pavani says:

    Congratulations on your new home, loved looking at your kitchen garden. Good luck with everything.
    Methi-carrot-pesarapappu sounds like a delicious combo.

    Thanks Pavani.

  10. Indira, what a lovely and creative combination! I am going to try this soon.


    Please let me know how you like it when you try. Thanks Anupama.
    I’ve also bookmarked your methi-brinjal recipe for next batch of methi plants.

  11. Kay says:

    Wow!! What a fulfilling breakfast!!

    It’s more like brunch and there was no hunger until dinner, sweet Kay.
    Also thank you for all the good words. I will get the other green veggies to grow this weekend.

  12. Cilantro says:

    Nice combo… looks like poriyal with coconut.

    Just tiny bit of coconut. Even without coconut it tastes good.

  13. vineela says:

    Hi Indira,
    Love the sweet narration behind this healthy curry.Thanks for sharing.

    Thanks Vineela. COngratulations on your new website. I am waiting eagerly for the updates. Come back soon.

  14. Indian Girl says:

    Does your neighbor know you are the super Indra from Mahanandi ? Boy, I would cry out loud with joy …if I were them 😉

    Me too with equal joy. Free samples and makeup tips for curries and daals? 😉

  15. parvathi says:

    Indira Garu, Congratulations on your new home and garden !

    I was looking for some extra powerful greens, and I came across Kale, which is power-packed in nutrients, minerals compared to Spinach etc.

    So I made pappu with Kale, and it came out well.It’d be good if you try it out, and post the recipe for others to follow !

    Your version might be tastier than mine, as you’re an accomplished cook ! 🙂

    Thanks Parvathi.
    I cook with Kale not frequently but occasionally. I usually make curry with kale and soaked chanadal, like we do with keerai (amaranth).
    I will try the kale daal. Thanks very much for good idea.

  16. parvathi says:

    Btw, it’s found in walmart too, and I always overlooked it !

  17. Rathna says:

    Nice recipe Indira. I got bunches of methi lying in the house. I’m going to try it right away and let you how it turned out 🙂

    I look forward to reading your experience. Thanks Rathna.

  18. Vandya says:

    Indira, it never occured to me that Methi could be combined with carrot. Always thought that it tasted better only with potatoes. I’ll try this one.

    It’s a nice combination just like with aloo. Let me know how you like it when you try.

  19. Sushma says:

    Hello Indira,
    I simply love your blog. I Think you are amazing (thats an understatement).
    I’ve tried so many recipes from here and each and every recipe tried till date has been a hit!
    I think you are doing an amazing job, and I admire you for your culinary & gardening skills. You are awesome. Thank you for sharing your knowledege. Keep up the good work.

    Hello Sushma, thanks for all the good words. I am glad that you find the website content useful.

  20. Madhuram says:

    Dear Indira, congratulations on the new website. Also belated blog anniversary.

    We usually prepare kosambari with soaked mung dal and carrot. Addition of methi makes it even more healthy.

    Thanks Madhuram.

  21. ashwini says:

    Did you plant the methi from the methi seeds bought at Indian grocery store or did you get the seeds elsewhere?
    I have not had much success with the methi seeds in my kitchen pantry.
    Congratulations on your house & the new website! Have enjoyed your blog for a few years now.

    They are from Indian grocery methi seeds. But first I soaked them in water overnight and sprouted them (about two inch sprouts). Planted the sprouts in soil. Sprouting process definitely helps to grow methi successfully.
    Thanks Ashwini.

  22. sowjanya says:


    Thats really mouthwatering.I loved u’r short too have recently moved to my new home on the web.Pls visit me at

    Congratulations Sowjanya on your new home. Looks good and looking forward to reading delicious recipes there.

  23. tbc says:

    I actually have all the ingredients right now. Will give this a shot tomorrow. Would never have thought of combining methi and carrots myself.:-D
    And I can finally use the mung dal that has been sitting around forever.:-)

    I look forward to reading about your experience.
    Yes, it’s a change from toor daal for me too.:)

  24. Victoria says:

    Dear Indira,
    Congratulations on your new home and my warmest wishes to you, as you continue to blog. 🙂
    I like the taste of methi very much, and your combination sounds very interesting–I can just imagine the pleasant bitterness of methi rounded out by the sweet, fruity touch of carrot. I will have to try this recipe soon. Thank you for sharing.

    Thanks Victoria.
    You’ve described the taste experience much better than me. Exactly like that.:)

  25. parvathi says:

    Indira Garu,
    Thanks a lot for taking time to reply ! Feels great to hear from you !
    >>I usually make curry with kale and soaked chanadal, >>like we do with keerai (amaranth) “.

    It’s great to know that !
    Could you please post this recipe too, when you try it again ? Btw, generally kale is very very fresh,I didn’t find one rotten leaf, like we find in a bunch of spinach !

    I had some dry eyes and eye irritation due to frequent computer usage and kale helped soothe my eyes.I’d recommend it for everyone,to cool their eyes, and strengthen their retina, as it contains compounds which strengthen our eyes !

  26. parvathi says:

    Indira Garu,

    You might also like to try turnip greens pappu( it comes out awesome, with a great taste compared to spinach pappu),and also turnip greens curry like how you make palak paneer( without paneer) same kind of recipe, but I didn’t use paneer in the curry, and it tasted awesome !

    I tried mustard greens pappu too, but somehow didn’t like it so much, may be I couldn’t prepare well ! So I made your curry posted in mahanandi, and it was great ! I appreciate your great work !

  27. Hi Indira,

    Congrats on your new website and 4 yr anniv!! wow. Your yard looks amazing and this dhal is perfect diet food (guess who is on a diet!?). 🙂

    Hope you are enjoying your new life in Houston. Seattle misses your vibrancy!


  28. Indian Girl says:

    You got it! Deal 😉

  29. Sapna says:


    I am sure those methi leaves would have tasted better than store-bought ones. Nothing like growing your own food. Good luck.

  30. Vishali says:

    Congratulations once again and a Very Happy Ugadi!!

    What a nice beginning with Carrot and Methi Curry…..looks delicious and healthy….

    Wonderful snaps as always…..plants look good.

  31. Chilli says:

    Hi, first off, let me congratulate you on your new website. I love your recipes and the element of whimsy in your postings. Thanks for being one of the people who inspired me to start my own blog. Rock on!

  32. sushma says:

    hey Indira, congrats on your new home and nice vegetable garden you have. lovely combination of methi and carrot

  33. Richa says:

    Indira – great recipe. I have had methi-carrot-potato-peas sabzi several times – red potatoes slightly roasted turn out great. But I really like your prep with mung daal. will try it soon. awesome work..always looking forward to your next post.

  34. clueless says:

    Hi Indira,
    Tried out this recipe, a very different combo and taste!

  35. Ed says:

    Methi carrot dish sounds wonderful. Hope to try out tomorrow. Just one question: Should you use cumin seeds? Or ground cumin?

  36. vinita says:

    thank you – tried this last night and it was really tasty! another way to cook mung and methi 🙂

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