Rajasthani Dana Methi & Papad Ka Saag Recipe

Rajasthani Dana Methi & Papad Ka Saag Recipe is a traditional recipe that is made often in most Rajasthani and Gujarati kitchens. Methi seeds are a way to naturally detox body, fills in with micro nutrients and powerful phyto- nutrients. Make this tasty side dish recipe to serve Rajasthani Dana Methi & Papad Ka Saag Recipe with Bajri Ki Roti or Missi Roti alongside raita. Course : Side Dish Ingridients : 1/3 cup Methi Seeds (Fenugreek Seeds) 2 Papads , medium sized, I used Bikaneri Haldiram's Papad 1 cup Curd (Dahi / Yogurt) Salt , to taste 1 teaspoon Red Chilli powder 1 teaspoon Turmeric powder (Haldi) 1 teaspoon Cumin powder (Jeera) , roasted 1 tablespoon Coriander Powder (Dhania) 1 tablespoon Oil 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) 20 Sultana Raisins , optional 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon Cumin seeds (Jeera) pinch Asafoetida (hing) Instructions To prepare Rajasthani Dana Methi Papad Ka Saag Recipe, wash and soak Dana methi/fenugreek seeds in clean water for about 15 minutes and bring to a boil till seeds swells up, but not burst out. Drain the water and keep boiled seeds aside.In a bowl, take yogurt and add chilli powder, salt, turmeric powder, cumin powder and mix well to form a paste.Heat oil in a wok, break Papads into pieces and fry in the oil.Take out fried papad pieces on a paper towel.In the same Wok, Add mustard seeds, cumin seeds and asafoetida in hot oil. Add yogurt and spices mix paste and cook for 2-3 minutes, till it comes together and cooks well.Add boiled Dana-Methi/fenugreek seeds and mix well. Add about 1-1.5 cup of water and bring to a boil.Add fried papads and let it simmer for about 2-3 minutes.Add fresh kasoori methi raisins, cover and simmer for 1-2 minutes and switch off the flame.This Saag gravy will be absorbed/reduced further upon cooling. So keep the consistency accordingly while adding water.Serve Rajasthani Dana Methi Papad Ka Saag Recipe hot with Bajri Ki Roti or Missi Roti alongside raita.