Khandeshi Style Methichi Bhaji

In last few days, I am receiving packets from my friends from Maayboli. There packages of some wonderful books and painting I wanted to have for a very long time, there are multiple packets of different seeds from various friends and then there is a friend who gave me bag full of vaal beans and another one gave me nice and shiny food grade silver leaf called varkh to be used on barfis and all. These are a bunch of wonderful friends who make me laugh, encourage me, make me think and make me understand various issues. And they are avid readers.

Set 1

And there is another group of friends with whom I can constantly talk about food. We have spent hours and hours talking about food, cooking methods and various cookbooks. They share their knowledge and listen to my constant chatter. These are on my 'go to' people's list when it comes to trying a new technic or recipe. And they love to read too!

I wanted to share something that I created myself that can be used as long as they want. I decided to make some bookmarks. I am taking drawing class these days and have to practice weekly. Once I get bitten arts and crafts bug, I keep on going for a while before moving onto something else. It is not possible to draw/paint anything big on daily basis so I chose to create these bookmarks using watercolor papers and watercolors. I enjoyed making them and I hope you will enjoy using them.

Here are some that I made recently -

Set 2

Now lets come to today's recipe, Khandeshi style methichi bhaji. It is a mouthwatering combination of daal, fenugreek and peanuts. Here is how it is made -

Dane Lavun Methichi Bhaji

1 bunch of Methi (fenugreek)

1/2 cup Toor Daal

1/2 cup Peanuts

5-6 Spicy Green Chilies (or use per taste)

3-4 Cloves of Garlic

1 tsp Coriander Powder (optional)

1 tsp Garam Masala (optional)

Salt per taste

2-3 cup Water

For tempering - 3-4 tbsp oil, 1 tsp cumin seeds, 1/2tsp mustard seeds, pinch of hing, 1/2 tsp turmeric powder

Preparation -

Pluck methi leaves. Wash thoroughly and chop. You should have about 3-4 cups of chopped methi leaves.

Wash toor daal, add chopped methi and enough water to cook (about 1 cup) in a pressure cooker. Cook it for 15-20 minutes on medium heat.

Meanwhile, dry roast peanuts, green chilies separately.

Grind peanuts, garlic, chilies, coriander powder, garam masala to fine paste using very little water.

Heat oil in a thick bottom vessel. Add mustard seeds, cumin seeds and let it splutter. Then add hing and turmeric powder. Gently pour ground peanut-masala paste. Roast it thoroughly on low-medium heat. At the end you will notice the oil starts separating from masala.

Add cooked daal-methi. Add salt per taste. Let it boil for 4-5 minutes.

Enjoy it with chapati or cooked quinoa or rice.

I am sending this to Susan for MLLA-23 hosted by the event creator.

Tips -

1. If you do not have fresh methi, you can use frozen methi. If you like bitterness of methi seeds, you can use it instead of methi leaves.
2. Green tomatoes can be used instead of methi.