Methi or Fenugreek is a small bitter brown seed that is very nutritious and a healthy way to lowering blood sugar in diabetics. Methi poriyal is a dry dish which can be used as a side dish with rasam or sambar rice. It can also be taken as a protein snack.
Methi - 1 cup.
Channa dal- 2 tsp
Coconut-Grated- 4 tsp
Curry leaves- 1 sprig
Red chillies- 1 big
Salt to taste
Hing powder-a pinch.
Mustard- to splutter
Oil- 1 tsp.
Soak Methi overnight. Before preparation the next day, heat a kadai, add oil and mustard. When the mustard crackles add chilli and curry leaves. Add channa dhal.
Then add the soaked methi along with the water. (The water stock need not be wasted). Stir lightly and cook with a closed lid. Add salt. Do not stir often as the methi might get mushy. The seeds should be soft yet separate.
When all the water has evaporated, add grated coconut and hing powder. Remove and serve hot.
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