Ingredients: 1/3 cup Methi Seeds (Fenugreek Seeds),2 Papads – medium sized,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 Sunflower 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)
Time in minutes: 25 Servings: 4 Course: Side Dish Diet: Vegetarian
Instructions: 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.Serve Rajasthani Dana Methi Papad Ka Saag Recipe hot with Bajri Ki Roti or Missi Roti alongside raita.