A traditional dish from the Western Indian states of Gujarat and Rajasthan is Methi dana aur Papad ki subzi, a dish usually made during the Fall/Autumn. The reason being that fenugreek seeds are said to be a natural expectorant and aids in loosening phlegm and mucus.
Raw fenugreek seeds are very bitter hence the title, however a lot of the bitterness can be extracted by soaking the seeds in warm water overnight and the boiling it until the seeds (aka dana) almost triple in size, develop a gel like outer covering and can easily be squeezed between two fingers. I like this dish as it is fairly easy to make and tastes like you labored all the day in the kitchen!
METHI DANA AUR PAPAD KI SUBZI
2 tbsp fenugreek seeds (presoaked or cooked in the microwave)
3 raw papads, broken into bite size pieces
2 tbsp yogurt
1 ½ - 2 cups water
2 tsp oil + 1 tsp ghee
½ tsp cumin seeds
½ tsp mustard seeds
4-5 curry leaves
1 tbsp coriander powder
1 tsp cumin powder
¼ tsp turmeric powder
½ tsp chilli powder
2 tbsp jaggery or sugar
2-3 tbsp finely chopped coriander leaves
salt to taste
Soak fenugreek seeds in water overnight or zap in the microwave in 2 minute intervals, discarding cooked water each time for a total of 8-10 minutes, I often do this! Discard the water and keep aside. Break Papad into bite size pieces. Beat water and yogurt well making sure that there are no lumps.
Heat oil and ghee in a pan, add the cumin and mustard seeds and when they sputter add the curry leaves and turmeric powder. Now add the yogurt water, soaked fenugreek seeds, coriander powder, cumin powder and chilli powder and salt. Allow the gravy to come to a rolling boil (on a medium flame). Add the broken pieces of papad and cook for a few minutes until the papad pieces soften. Add grated jaggery and the chopped coriander leaves. Serve immediately with warm white rice.