Methi papad nu shaak ( fenugreek seeds & popadam curry )

Ingredients

• 3 large moong dal papads
• 1/4 C green or yellow methi seeds
• 1 tbsp. oil
• 1/4 tsp. each cumin & mustard seeds
• 1/2 tsp. red chilli powder
• 1/4 tsp. dhania powder
• 3-4 pinches turmeric
• 2 pinches asafoetida
• Jaggery according to taste
• salt to taste
• 2 C water

You may like

Club sandwich chicken curry

Preparation

• Boil or pressure cook fenugreek seeds with some salt in water, till soft to touch or 3 whistles.
• Once cooked, drain the liquid, pour cold water and drain again.
  
  Keep aside.
  
  Break papad into squares roughly.
• Dissolve dry masalas, salt & jaggery in 1/2 cup water.
• Heat a heavy pan, add oil, mustard, cumin seeds, allow to splutter, add masala water.
  
  Stir.
• Add remaining water if you need more gravy, methi seeds, bring to a boil.
  
  Add moong dal papad pieces, bring back to boil.
• Cook on low, covered, for 3-4 minutes or till papad is soft.
• Serve hot with chapati.