Category Archives: Rajasthani Cuisine

Dana methi curry with Puri

Dana Methi ki sabji or Fenugreek seeds curry is an authentic Rajasthani curry made with dry fenugreek seeds, dried fruits like dates, cashews, and raisins, and sugar or jaggery. People in Rajasthan depend a lot of dried foods like fenugreek seeds, and ker sangri due to the hot weather and unavailability of fresh vegetables. These curries are both tasty and nutritious. This is my mom’s recipe of the dana methi sabji. This is kind of fixed curry for festivals and it is also a good option for travelling as it does not need refrigeration.

Soaked Fenugreek seeds

Fenugreek seeds have a very sharp, bitter, and pungent flavor. It is very important to soak them and wash them well to get rid of the yellow water and bitter taste. My mom’s tip that works everytime for me is to soak the seeds in warm water and wash them thoroughly in a colander under running water. Some people say you shouldn’t touch the seeds while soaking or they will taste bitter. I am yet to try this tip though.

ingredients for dana methi curry

There are different versions of this curry. You can make it sweet and sour (like this one), spicy version without sugar and dry fruits and with papad, with papad and moong dal dumplings called mangodis. You can substitute sugar with jaggery  if you want to make this healthier.

This curry tastes good with puri or whole wheat parathas. You can serve it cold or hot.

dana methi curry

Ingredients

Serves 4

  • ½ cup dried fenugreek seeds (dana methi) soaked overnight
  • 2 tbsp oil
  • 8-10 curry leaves
  • 1-2 dry red chillies
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • 10-12 cashew nuts
  • 2 tsp red chilli powder
  • ¼ tsp turmeric powder
  • 2 tsp coriander powder
  • 10-12 raisins
  • 2-3 dates chopped
  • ¼ cup chopped raw mango (replace with 1 tsp dry mango powder (amchur) if raw mango is not available)
  • 4 tsp sugar
  • 1 tbsp water
  • Salt to taste

Recipe

Drain the water from methi seeds and put them in a strainer. Wash them under running water for 1-2 minutes to drain out the bitter taste.  Keep washing till the water that you drain from the seeds is clear (it should not be yellow)

Heat oil in a thick bottomed pan or kadhai. Add curry leaves, dry red chillies, mustard seeds, cumin seeds, and cashewnuts. Once the cashews are light brown, add the soaked methi seeds, raw mango pieces, salt, red chilli powder, coriander powder, raisins, and dates. Mix well and cook for two minutes on low flame. Add sugar and 1 tbsp water. Mix well and cook for two minutes. Remove from heat. Over cooking this curry will spoil its taste. Serve hot with parathas or puri.

Dal ka seera, moong dal halwa

Moong dal halwa or Dal ka seera as it is called in marwadi is probably one of the best desserts from Rajasthan. It is a dessert made from coarsely ground split yellow moong dal, ghee, sugar, and dry fruits. Given the small list of ingredients, it is not at all a quick dish to prepare. Have loads of time at hand and want to give your arms a workout – then do go for this one. It is worth all the hard work. My mom prepares this in kgs for family and friends and this is her recipe. Very easy to prepare and minimal ingredients but tons of hard work and patience. Want to give it a try? Read on!

ingredients for moong dal halwa

Do not reduce the amount of  ghee. It is a very important part of getting it right. Traditional sweets are high on fat and sugar but that is the reason they are unmatched and still so popular. You can replace khoa with condensed milk if khoa is not available. I like to keep it as authentic as possible so that it can match the taste of my mom’s recipe.

moong dal

Use the husked moong dal and soak it in plenty of water for a good 6-8 hours. I like the seera grainy so I don’t grind the dal too fine. Grinding the dal coarse (resembling sugar) with prevent the seera from becoming sticky and paste like.

mung dal seera

The most important part is roasting the ground dal. This is where all the hardwork comes in. You have to make sure that you roast it in on a low flame. Semolina is added to the ghee before adding the dal so that the dal does not stick a lot to the pan. But you need to keep scraping the edges and mixing it non stop till the dal stops sticking to the pan.

dal ka seera

By end of appx 30 minutes, you should have nice brown granules of roasted dal. The aroma is enough to tell that the dal is roasted (or over roasted :-) )

The color of the roasted dal should be liked the skin of almonds. To make sure that the dal is roasted properly, keep mixing it even if the dal stops sticking to the pan.

The second important thing is the sugar syrup. It should be less than one string (approximately 220 degrees F or 85-90 degrees C. Cool it for couple of minutes before adding the dal.

This is  a winter time dessert and  it tastes good when it’s hot. If it gets too cold or dry, add a table spoon of milk and reheat it. Do not add water to reheat the seera.

dal ka seera/ moong dal halwa

 

Ingredients

  • ½ cup yellow split moong dal
  • ½ cup sugar
  • ¼ cup khoa
  • ½ cup ghee
  • 2 tbsp almonds chopped
  • ½ tsp cardamom powder (ilaichi)
  • 1 tsp semolina (rava)
  • 1 cup water

Recipe

Soak the moong dal in water for 6-7 hours. Drain water and grind the mung dal coarsely.

Heat ghee in a thick bottomed pan or a thick kadhai. Add semolina and sauté for 10-20 seconds. Add the moong dal paste and keep mixing it on slow flame till the dal is brown in color. Add khoa and mix again for 2-3 minutes. Transfer the moong dal mixture to another bowl and keep it aside.

To make the sugar syrup, mix sugar with 1 cup water and bring to boil. Cook for 3-4 minutes. The consistency should be less than 1 string (approximately 200 degrees F/85-90 degrees C). Switch off the gas. Let the syrup cool for 2 minutes. Add the moong dal mixture and mix well. Switch on the gas and cook for 2 minutes while mixing continuously. Add almonds and cardamom powder and mix well. Serve hot.