Fenugreek Leaves - Methi

Product Details 

The leaves of Fenugreek can be used fresh, frozen, or dried. Fresh leaves are used as leafy greens in curries or folded into fry-breads. Its very easy to grow them home and need less care. It’s easy even for beginners.

Fenugreek seeds

How to Sow and Plant

It's April Mid now and time to start gardening. I got Fenugreek seeds from Indian store. You can grow Fenugreek in Containers like growing cilantro and parsley.

I had some plastic boxes, in it i made small holes in bottom for good drainage. Filled it with good potting mix. Sprinkled seeds all over it and covered with thin layer of soil, and watered well twice a day. As of now I am keeping them indoor at night.

April 20, 2 days later

April 25, 2 weeks later

In a weeks time the seeds with tiny leaves. Place the container in a spot that receives at least 4 hours of sun, and water them everyday. Avoid cold, wet soils as these will cause fenugreek seeds to rot.

May 5, 3 weeks later

May 20, 4 weeks later

Harvesting 
Within 4 weeks fenugreek leaves will be ready for first harvest, chop up its leaves to use for cooking. 

Harvest

Review
Sunny spot, water regularly as needed. Easy to grow Indoor and Outdoor. Less care needed. No bug problem. Can grow in Aluminium Tray, Container, and in Soil. It grow fast when the outdoor temperature is above 80F. 

Methi Dal Curry Recipe 

Methi Dal Curry

Serves - 4
Prep time: 10 mins
Cook time: 15 mins

Ingredients:
1 cup Moong Dal
2 cups Water for pressure cooking the Moong Dal
½ tsp Turmeric powder
3 tbsp Oil/Ghee
1 tsp Cumin seeds
1 small Onion,chopped finely
1 Garlic finely chopped
2 Green chilies, slit
2 dry Red chilies broken
1 small Tomato, finely chopped
½ tsp red Chili powder
1/4 tsp of Asafoetida
1 cup fresh Fenugreek leaves, chopped
Salt as required

Process:

1) In a pressure cooker, add moong dal, water and turmeric powder and cook till the dal becomes soft. Mash the dal with a wooden spoon.

2) In a frying pan, heat oil/ghee. Add the cumin seeds, wait till they crackle.

3) Add onions, garlic,red chillies and  green chilies. Mix for a couple of minutes till the onions turn translucent. 

4) Add the tomatoes, asafoetida, red chili powder and mix few minutes. 

5) Add the chopped methi leaves, mix till the leaves are soft and oil leaves the sides of the mixture. 

6) Pour moong dal to this tempering mixture. 

7) Add water if needed and season with salt.

8) Stir very well and simmer the dal for few minutes.

9) Serve Hot with Rice or Chapati.

Fenugreek / Methi Leaf Curry Recipe

Serves - 2
Prep time: 10 mins
Cook time: 15 mins

Ingredients:
2 tbsp Coconut Oil
2 Shallots thinly sliced
1 tsp Mustard
1 Sprig Curry leaves
2 dry Red dry chilies 
1 cup grated Coconut
½ tsp Turmeric powder
1/2 tsp Cumin seeds
2 Garlic Clove finely chopped
½ tbsp Red Chili powder
1 plate fresh Fenugreek leaves, chopped
Salt as required

Process:

1) Grind together grated Coconut, Turmeric, Cumin seeds, Garlic, Red Chili powder into coarse form. Keep it aside.

2) In a pan, heat coconut oil. Add the Mustard seeds, wait till they crackle.

3) Add shallots, curry leaves, Red dry Chili. Mix for a couple of minutes till the onions turn brown. 

4) Add the coconut mixture and mix few minutes. Add salt as needed.

5) Add the chopped Fenugreek leaves, mix till the leaves are dry and oil leaves the sides of the mixture. 

6) Serve Hot with Rice and Yogurt.