It is made with fenugreek seeds and urad dal papad with some basic Indian Spices. This is a flavorful accompaniment for Roti, Rice, or Paratha. This Papad methi dana ki sabzi is a Vegan, very easy, and quick recipe. The Jain calendar has few special days every month known as Tithi’s – Pakhi, Chaudas, Atham, etc. And also a big festival called Paryushan comes once a year. These are the days when we(jains) generally either fast or avoid eating green vegetables, root vegetables, and fruits. This Methi Papad ki sabzi is a popular choice during such days, prepared as a main course meal with Roti.
About this recipe
Methi Papad nu Shaak has a charm of its own. They are spicy, flavorful, and makeup such a homely meal that one feels like relishing them once in a while without fail! You might wonder how does a sabzi made from methi and papad would taste like? Believe me, it is so scrumptious! If you prepared with the right method, you won’t even taste the bitterness of the methi dana. Trust me on this! The fenugreek seeds lend a wonderful flavor to the dish. Methi (fenugreek) seeds have excellent medicinal benefits. They are rich in iron and help maintain blood sugar levels. On top of methi, we also add papad made with urad dal. You can use any papad to make this papad methi ki sabzi but urad daal papad are the preferred ones. While preparing the curry, all you do is add some mustard seeds in oil, then add the boiled methi seeds, papad, and some spices in water with some jaggery and sweetener, and let it cook until soft. It’s so a simple recipe to make. I make this not just on tithi days or paryushan, but also make it as a mid-week meal on days when I don’t have anything in my fridge. Also, this recipe uses No Onion and No Garlic, and so not just on Jain tithi or paryushan, but it is also a good choice to make during Pooja days or for people who don’t eat onion and garlic. Methi Papad Sabzi needs very few ingredients and it has a flavor that is distinct and fabulous.
Ingredients required
Fenugreek seeds (methi dana) – The base of this recipe. You can use less or more according to your liking.Papad – Papad also known as papadam or poppadom is a sun-dried lentil crepe that is usually eaten after roasting or frying. This is another main ingredient in papad sabzi. I have used Jeera urad dal papad here. You can use any flavored papad.Spices – This recipe requires only basic spices like salt, cumin powder, coriander powder, red chili powder, and turmeric powder.Whole spices – You will need only Mustard seeds as a whole spice.Kokum – Kokum gives very distinct flavors and sourness to this curry. You can use amchur powder instead of kokum.Jaggery – To balance the bitterness from the methi and sourness from the kokum. You can use white sugar or brown sugar too.
Step by step Process
Wash the methi dana twice and drain the water. (Image 1 and 2)Take drained methi and ¾ cup of water in a bowl. Cover it and keep it aside. (image 3)Take a pressure cooker, add 2 cups of water, place trivet or any cooker stand and place the methi dana bowl, covered. Cover the pressure cooker. (image 4 to 7)Switch on the flame and pressure cook the methi dana for 4 to 5 whistles. (image 8)
Once pressured cooked and pressure is released naturally, open the pressure cooker, take out the methi dana bowl and drain out all the excess water.Take methi dana in a colander or strainer and wash it in a running water well. Keep it aside.Heat oil in a pan, add the mustard seeds, and let it splutter. (Image 9)Add boiled fenugreek seeds into oil. Add 2 cups of water, chili powder, turmeric powder, salt, coriander and cumin powder, jaggery, and kokum. (image 10 to 13)Mix it very well. Cook this mixture for 4 to 5 minutes over medium heat. (image 14)Now add papad pieces, mix well and simmer for 5 minutes over medium heat, while stirring occasionally. Adjust the water consistency if curry is too dry. (image 15)Tip – Add papad only when you are ready to eat.Check the seasoning, sourness, and sweetness. Switch off the flame.Your Methi Papad Nu Shak / Methi Papad Sabji is ready. Serve immediately with Rotis or Parathas. (image 16)
One thing that you always must take care of while preparing the curry is, adding papad when you are ready to serve. Papad gets softened in minutes so only add it to curry when you are ready to eat the meal.Washing the fenugreek seeds before cooking and after boiling is very important to reduce the bitterness.You can use more methi or papad, according to your preference.Adjust the sweetness according to your liking.You can use sugar instead of jaggery and aamchur powder instead of kokum.
More Jain recipes
Methi Chana Na Lot No GheghoMath Nu ShaakJaisalmeri Chane | Pressure cooker Jaisalmeri Chana RecipeDry Whole Mung SabziMath Nu Shaak
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