Rajasthani Dana Methi & Papad Ka Saag Recipe
Rajasthani cuisine is known for its rich, flavorful dishes that are deeply rooted in tradition, and this Dana Methi & Papad Ka Saag is no exception. A delightful side dish, this recipe is a staple in many Rajasthani and Gujarati homes. With the use of fenugreek seeds (also known as methi dana), this dish brings in the goodness of natural detoxification, filling the body with essential micronutrients and powerful phytonutrients. The combination of crispy papads, aromatic spices, and tangy yogurt makes this dish both unique and irresistibly delicious.
The ideal accompaniment for Rajasthani Dana Methi & Papad Ka Saag is Bajri Ki Roti or Missi Roti, served with a cooling raita on the side. Whether you’re new to Rajasthani cuisine or have enjoyed it for years, this recipe is sure to bring comfort and flavor to your table.
Ingredients
| Ingredients | Quantity |
|---|---|
| Methi Seeds (Fenugreek Seeds) | 1/3 cup |
| Papads (medium-sized, Bikaneri Haldiram’s) | 2 |
| Curd (Dahi / Yogurt) | 1 cup |
| Salt | To taste |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Cumin Powder (Jeera), roasted | 1 teaspoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Oil | 1 tablespoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Sultana Raisins (optional) | 20 |
| Mustard Seeds (Rai / Kadugu) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (Hing) | A pinch |
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Course: Side Dish
Cuisine: Rajasthani
Diet: Vegetarian
Instructions
-
Prep the Methi Seeds:
Begin by washing and soaking the methi seeds in clean water for about 15 minutes. After soaking, bring them to a boil in a saucepan. Allow them to swell up, but be cautious not to let them burst. Once done, drain the water and set the seeds aside. -
Prepare the Yogurt Paste:
In a separate bowl, take the yogurt and add the red chilli powder, salt, turmeric powder, roasted cumin powder, and coriander powder. Mix these ingredients thoroughly until a smooth paste is formed. -
Fry the Papads:
Heat oil in a wok or large frying pan. Break the papads into small pieces and fry them in the hot oil until they are crispy. Once fried, remove the papad pieces and place them on a paper towel to absorb excess oil. -
Prepare the Tempering:
In the same wok, heat a bit more oil and add mustard seeds, cumin seeds, and a pinch of asafoetida (hing) to the hot oil. Let them sizzle for a few seconds. -
Cook the Spices:
Now, add the prepared yogurt paste into the wok with the tempered spices. Cook the mixture for 2-3 minutes, stirring continuously until it blends well and cooks to a smooth consistency. -
Add the Methi Seeds:
Add the boiled methi seeds to the wok and stir well. Now, pour in about 1 to 1.5 cups of water, depending on your preferred consistency. Bring the mixture to a gentle boil. -
Add Papad Pieces:
Once the mixture begins to boil, add the fried papad pieces. Let everything simmer for about 2-3 minutes, allowing the papads to absorb the flavors. -
Final Touches:
Add kasuri methi (dried fenugreek leaves) and sultana raisins (if using) to the saag. Cover the wok and let it simmer for another 1-2 minutes. After turning off the flame, allow the dish to rest for a few minutes. Keep in mind that the gravy will reduce and thicken further as it cools, so adjust the water accordingly to achieve your desired consistency.
Serving Suggestions:
Serve Rajasthani Dana Methi & Papad Ka Saag hot with Bajri Ki Roti or Missi Roti for an authentic Rajasthani experience. Pair it with a refreshing bowl of raita to complement the flavors. This simple yet flavorful dish makes a wonderful side to any meal, offering a delightful balance of textures and tastes that is sure to impress everyone at your table.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 4 g |
| Carbohydrates | 25 g |
| Fat | 5 g |
| Fiber | 4 g |
| Calcium | 70 mg |
| Iron | 2 mg |
Please note that the nutritional values are approximate and may vary based on portion sizes and specific ingredients used.
Enjoy the vibrant flavors of Rajasthan right in your kitchen with this delightful Dana Methi & Papad Ka Saag! Whether it’s a weeknight dinner or a special occasion, this dish is sure to add a touch of authenticity and comfort to your meal.
