Badi Methi Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and fry the sun-dried lentil dumplings until golden brown.
• STEP 2.Remove the dumplings from the pan and keep them aside.
• STEP 3.In the same pan, add cumin seeds, chopped onions, and garlic. Saute until onions turn golden brown.
• STEP 4.Add chopped fenugreek leaves and cook until they wilt.
• STEP 5.Add turmeric powder, red chili powder, and salt. Mix well.
• STEP 6.Add the fried lentil dumplings and cook for a few more minutes.
• STEP 7.Serve hot with roti or rice.

Cooking Tips

• Make sure to wash the fenugreek leaves thoroughly to remove any dirt or impurities.
• You can adjust the spice level according to your taste by adding more or less red chili powder.
• If you don't have sun-dried lentil dumplings, you can use store-bought ones or make your own by soaking lentils overnight and grinding them into a paste.
• You can also add some chopped tomatoes for a tangy flavor.

Storage and Serving

• Badi Methi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat it in a pan or microwave before serving.
• Serve it as a main course with roti or rice, or as a side dish with any Indian meal.