Rajasthani Dana Methi & Papad Ka Saag Recipe
A delightful dish from the heart of Rajasthan, Dana Methi & Papad Ka Saag is a flavorful and comforting side dish that brings together the earthy taste of fenugreek seeds, the crunch of fried papads, and the rich, tangy goodness of yogurt and spices. This traditional dish, ideal for a vegetarian diet, is both hearty and satisfying, perfect for serving alongside Bajri Ki Roti or Missi Roti.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Methi Seeds (Fenugreek Seeds) | 1/3 cup |
| Papads (Medium Sized) | 2 |
| Curd (Dahi / Yogurt) | 1 cup |
| Salt | To taste |
| Red Chilli Powder | 1 tsp |
| Turmeric Powder (Haldi) | 1 tsp |
| Cumin Powder (Jeera) – Roasted | 1 tsp |
| Coriander Powder (Dhania) | 1 tbsp |
| Sunflower Oil | 1 tbsp |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tsp |
| Raisins (Optional) | 20 |
| Mustard Seeds | 1/2 tsp |
| Cumin Seeds (Jeera) | 1/2 tsp |
| Asafoetida (Hing) | A pinch |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Protein | 3.5 g |
| Carbohydrates | 25 g |
| Fiber | 5 g |
| Fat | 6 g |
| Saturated Fat | 1 g |
| Sodium | 250 mg |
| Cholesterol | 0 mg |
| Calcium | 60 mg |
| Iron | 2.5 mg |
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
Instructions:
-
Prepare the Fenugreek Seeds:
- Wash the fenugreek seeds thoroughly and soak them in clean water for about 15 minutes. Once soaked, bring them to a boil, allowing the seeds to swell but not burst. Once done, drain the water and set the seeds aside.
-
-
Make the Yogurt Spice Paste:
- In a mixing bowl, combine the yogurt with red chilli powder, salt, turmeric powder, cumin powder, and coriander powder. Stir well to form a smooth paste. Set this mixture aside.
-
Fry the Papads:
- Heat sunflower oil in a wok or large pan. Break the papads into small pieces and fry them in the hot oil until they become crispy and golden brown. Once fried, remove the papad pieces and drain the excess oil on a paper towel.
-
Temper the Spices:
- In the same wok, add mustard seeds, cumin seeds, and a pinch of asafoetida (hing) to the hot oil. Allow the seeds to splutter and release their fragrance.
-
Cook the Yogurt Mixture:
- Add the yogurt and spice paste into the wok with the tempered spices. Cook the mixture for 2-3 minutes, stirring occasionally, until the yogurt paste comes together and cooks through.
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Add the Fenugreek Seeds:
- Now, add the boiled fenugreek seeds to the wok and stir them well into the yogurt mixture.
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Simmer the Dish:
- Add 1 to 1.5 cups of water, depending on your desired consistency, and bring the mixture to a boil. Let it simmer for about 2-3 minutes, allowing the flavors to combine and thicken slightly.
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Add the Papads:
- Once the gravy starts to thicken, add the fried papad pieces to the wok. Let the mixture simmer for an additional 2-3 minutes, allowing the papad to absorb some of the flavors.
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Finish with Kasuri Methi and Raisins:
- Sprinkle in the dried kasuri methi (fenugreek leaves) and raisins (if using). Cover the wok and let it simmer for another 1-2 minutes. This will allow the kasuri methi to infuse its aroma into the dish and the raisins to plump up slightly.
-
Final Touches:
- Turn off the flame and let the dish sit for a minute. Keep in mind that the saag gravy will continue to thicken as it cools, so adjust the consistency with water before serving if needed.
Serving Suggestions:
Serve this delicious Rajasthani Dana Methi & Papad Ka Saag hot with traditional Bajri Ki Roti or Missi Roti on the side. You can also pair it with a cooling raita to balance the spiciness and enhance the flavors of the dish.
Tips:
- Consistency Control: The gravy tends to absorb and thicken further upon cooling, so be mindful of the amount of water you add to reach your preferred consistency.
- Papad Variations: You can use any variety of papad, but ideally, the thicker papads work best for this recipe.
- Raisins: While optional, raisins add a delightful touch of sweetness that balances the bitterness of fenugreek seeds. Feel free to skip them if you prefer a less sweet flavor profile.
This Rajasthani side dish combines the unique flavors of fenugreek, spices, and crispy papad to create an unforgettable experience. Ideal for special meals, it reflects the true essence of Rajasthan’s culinary heritage.
