Methi Besan
Green chilies and coriander simmered on the stove and spiced with asafoetida and turmeric for a South Asian side dish. It's finished with coriander leaves.
20 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 15 min · 20 min total
- easy
- 1
Mix together gram flour, salt and some water for desired consistency. Remove the lumps. (There is an alternative method for this. First follow the step 2, and add water directly to it. When water starts boiling, add gram flour and stir. Watch out for lump.).
- 2
In a deep pan, heat oil. Add mustard seeds, asafoetida and turmeric powder. Add chopped onions. Give vertical slits to the chilies and add them. Add chopped fenugreek leaves to this mixture.
- 3
When onion pieces become transparent, add the paste of gram flour. Now keep stirring to avoid lump formation.
- 4
Cover and turn the heat on medium. Remove the lid and stir after 5 minutes till the consistency is thick to semisolid. Methi besan is ready to serve when the raw smell goes.
- 5
Garnish with coriander leaves and serve with plain rice or bhakri.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
