Methi Kadhi: No Onion, No Garlic Version (With Tips for a Kidney Safe Version)
Methi Kadhi is a simple winter dish that celebrates fresh fenugreek in all its glory. All you is some hot steamed rice and you have a wonderful meal that needs very little to accompany it.For making this dish suitable for a renal diet, replace the besan with rice flour, and use some pure amchur instead of salt; and you will have a real low sodium, low potassium recipe.
Equipment
- 1 A heavy-bottomed vesel (1 litre capacity)
- 1 Bowl - 1/2 Litre Capacity
- 1 Ladle
- 1 Tempering ladle or small kadhai/wok
- Knife
- Chopping Board
Ingredients
- 3/4 Cup Methi Leaves, Fresh Fenugreek Leaves
- 3/4 Cup Water
- 1/2 tsp Oil
- 1/2 tsp Cumin Seeds
For the Kadhi
- 3/4 Cup Dahi
- 3/4 Cup Water
- 1 tsp Coriander Powder
- 1/2 tsp Red Chilli Powder
- 1/3 tsp Turmeric
As Thickening Agent
- 1.5 tbsp Besan (Use Rice Flour for a low-potassium, renal diet)
For Tempering
- 1/2 tsp Oil
- 1/2 tsp Cumin Seeds
- 1 Red Chilli
- 1 Pinch Turmeric (Optional)
- 2 Pinches Red Chilli Powder (Optional)
Instructions
Getting the Dahi Ready
- Beat 3/4 Cup of dahi well till it has no lumps.
- Add 1 tsp coriander powder, 1/2 tsp red chilli powder, and1/4 tsp turmeric, and mix well. The mix may look more red than yellow at this point. The colour of the turmeric will infuse the Methi Kadhi once we start boiling the mix.
- Next, add 1.5 tbsp of besan and some salt.
- Mix well till there are no lumps.
- Now, add 3/4 cup water and mix well.
Making the Methi Kadhi
- Wash 3/4 cup methi leaves well and then leave in the colander to drain.
- Chop the leaves to fine pieces.
- In a heavy-bottomed vessel, heat 1 tsp oil.
- Add 1/2 tsp cumin seeds and stir-fry till they start to change colour.
- Now add the chopped methi leaves and stir-fry till they wilt a bit.
- Next, add 3/4 cup water and cook covered till the methi leaves are fully cooked and soft.
- Lower the heat and the dahi mix to the methi.
- Mix well and add some water, if needed.
- Over low to medium heat, simmer the kadhi till it thickens a bit.
Adding Tempering to the Methi Kadhi
- In a tempering ladle, heat 1/2 tsp oil.
- Add 1/2 tsp cumin seeds and stir-fry till they start to change colour.
- {Optional} Add a healthy pinch of turmeric and chilli powder to the oil, and mix well. This gives the tempering a nice colour and strictly for decorative purposes.
- Add the tempering to Methi Kadhi.
- Serve the Methi Kadhi with some steam rice and papad, or then Jeera Rice.
Nutrition
Calories: 107 kcalCarbohydrates: 11 gProtein: 6 gFat: 5 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 1 gCholesterol: 8 mgSodium: 56 mgPotassium: 221 mgFiber: 2 gSugar: 4 gVitamin A: 510 IUVitamin C: 22 mgCalcium: 328 mgIron: 2 mg