3 large papads
2 tsp. green or yellow methi (fenugreek) seeds
1 tbsp. oil
1/4 tsp. each cumin & mustard seeds
1/2 tsp. red chilli powder
1/4 tsp. dhania powder
3-4 pinches turmeric
2 pinches asafoetida
salt to taste
1 tbsp. fresh curds
2 cups water
Boil fenugreek seeds in some water, till soft to touch but
Drain, pour cold water and drain again. Keep aside.
Break papad into 1 squares roughly.
Dissolve dry masalas and salt in 1/2 cup water.
Heat a heavy pan, add oil.
Add seeds, allow to splutter, add masala water.
Stir, add curds, stir continuously till whiteness is gone.
Add remaining water, methi seeds, bring to a boil.
Add papad pieces, bring back to boil.
Cook on low, covered, for 3-4 minutes or till papad is soft.
Serve hot with chapati.
Note: Fenugreek seeds are
done when they press between pressure of thumb and finger. If they are over
Boiled and burst, they will give a bitter taste to the dish. The same holds
good if they are under Boiled.
Making time: 10 minutes
Makes: 3 servings
Shelflife: Best fresh