Garden fresh – fenugreek leaves with coconut and dhal (methi molagootal)

One of my best friends from school Simeen, who subsists on a largely non vegetarian diet has been hankering for South Indian vegetarian food these days and keeps pestering me for some of my vegetarian recipes.  She lives in Scotland and is an avid follower of our blog.  I have promised her that I would post lots of our family favourites so that she can cook them herself.  This one is for her. Though I have made this with fenugreek leaves from our garden, it can be substituted with any spinach.  fenugreek or methi as it is popularly known is widely available with most Asian green grocers in the UK.

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What do I need to make it?

  • 1 bunch of methi leaves stripped from the stems and washed
  • ¾ cup tuar dhal washed and pressure cooked till soft and mushy
  • A small pinch of ground turmeric
  • 1 cup freshly grated coconut
  • 1 tsp urad dhal
  • 2 to 3 dried red chillies (depends on personal tastes)
  • ½ tsp cumin seeds (jeera)
  • 1 tbsp coconut oil
  • ¼ tsp mustard seeds
  • Few curry leaves
  • Salt to taste

How much will I make?

Enough to feed four

How do I make it?

Roast the urad dhal and the dried red chillies in a little bit of coconut oil till the urad dhal is golden brown.  Add this to the coconut and cumin seeds a little bit of water and grind to a fine paste.  Set this paste aside.  In a heavy bottomed vessel boil the methi leaves with water, salt and a pinch of ground turmeric.  When the leaves are cooked, add the cooked dhal and the coconut paste.  Mix well and let it come to a boil.  Simmer gently for about ten minutes and adjust seasoning.  Now for the tempering, in a skillet heat the remaining coconut oil and add the mustard seeds.  When the mustard begins to splutter, add the curry leaves and take it off the flame.  Add the tempering to the methi and dhal mixture.  Give it one final stir before taking off the flame.  Serve hot with rice.

Salad Therapy – Moroccan sunshine

Cooking just for one has not been very enjoyable without hubby around and I must say I find it quite an arduous task to rustle up something interesting just for myself.  This evening, I felt like a salad.  I wish Shiv was here to share my salad because it tasted lovely (if I can say so myself).  I have been using a lot of Moroccan flavours in my preparations these days and quite like one brand called Al Fez that I buy from Waitrose.   http://www.alfez.com.

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What do I need to make it?

  • 150 gms salad leaves ( I used lettuce, pea shoots, rocket and lamb’s lettuce)
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • 1 potato boiled and cubed
  • 1 sweet potato boiled and cubed
  • 100 gms pomegranate seeds-
  • 3 sprigs salad onions
  • 3 tbsp yoghurt
  • 1/2 tsp Al Fez Spicy lemon tagine paste
  • 1/2 tsp Al Fez harrissa paste
  • 1/2 tsp cumin seeds roasted
  • Salt and pepper to taste

How much will I make?

A hearty big portion for a single meal or two moderate  portions if it is a side.

How do I make it?

Line your salad bowl with the salad leaves.  Layer it with the cubed cooked potatoes and sweet potatoes.  Cut the red and yellow peppers into long strips and place on top of the potatoes.  Add the chopped salad onions and the pomegranate seeds.  To make the dressing, whisk the yoghurt with the spicy lemon tagine paste and the harrissa paste and add the roasted cumin seeds to it.  Season the salad with salt and pepper, toss lightly and drizzle liberally with the yoghurt dressing before serving.

The vivid shades of  green of the leaves, red and yellow translucent peppers and  ruby red pomegranate seeds make the salad visually very appealing.  This salad is a textural treat, beautiful to behold and truly tasty, making it an all round winner.