Saturday, June 13, 2009

Methi Besan

This is one of the traditional recipes that I got hold of from my mother-in-law. It is predominantly a maharastrian dish but is made in the adjacent Chattisgarh state from where my family hails.

It is an easy to make dish that can replace the dal and subzi into one. The best thing about this dish is that it is so easy to make both time wise and complexity wise.


  1. 1 onion

  2. 5-6 cloves of garlic

  3. 1 green chili

  4. 2 tomatoes

  5. Coriander leaves chopped (a little)

  6. Methi Leaves chopped( a small bunch, washed and chopped)

  7. 1 cup of Green Peas

  8. 1 Tbsp oil

  9. ½ tsp Mustard Seeds

  10. Haldi (a pinch)

  11. Dhaniya powder ½ tsp)

  12. Salt

  13. Garam Masala Powder (a little bit)

  14. Kitchen King Masala (a little bit)

  15. Water (3-4 cups)

  16. Besan (2tbsp- adjusted according the consistency you want)


Heat the oil in a kadai, add mustard and onion and green chilli, fry till onion turns golden brown.

Now add the crushed garlic and fry some more.

Add the tomotoes and fry and till tomotatoes are well fried.

Add the methi, coriander leaves, green peas and saute for a while till all the greens are wilted.

Now add the hadli, dhaniya powder and salt.

Add the water and get it to a boil. Once the water is well boiled and you find that the green peas and the leaves are cooked well, add besan little by little from one hand and keep stirring from the other hand.

Ensure that you keep stirring, now when you sense that this is the desired thickness that you want you can just stop there and let the mixture simmer for a good 10-15 mints.

Keep stirring once in a while though, taste and check if the rawness of the besan has gone.

Finally add the kitchen king masala and garam masala and serve hot with steamed or boiled rice. Enjoy!

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