Papad and Dana Methi - Delicious Indian Dish

 A Rajasthani kitchen is capable of producing a wide variety of tasty foods. Papad and dana methi are staples in my house; I eat them twice a week. The two primary ingredients are curd and fenugreek seeds are highly beneficial for body. Calcium and minerals can be found in curd, and fenugreek seeds are helpful for the digestive system. Papad, the other main component, may be purchased from any grocery store. It's a side dish for things like daal-chawal. Papad is a popular choice for some.

Papad cooked with urad daal or white lentils are my favourite kind to eat. The recipe for the tasty papad and dana-methi dish is provided below.

Ingredients:

1. Red chilli powder equal to 2 tablespoons Curd, 1 cup
2. One teaspoon of turmeric
3. 1 tsp. of ground coriander
4. Seasoning salt, 2 teaspoons

Dana

• 1 tablespoon of methi (or fenugreek) seeds
• One Tablespoon of Ghee.
• Half a teaspoon of cumin seeds
• Sprinkling of asafetida

Boil a cup of water. Sprinkle in some fenugreek. Put it aside for 30 minutes. Don't drink the strained water; set it aside. The seeds can also be soaked in water for a whole night.

Gravy is something I like to make with curd paste. At least two hours before using, take the curd out of the fridge. If you knead it, the lumps will work themselves out, and you'll be left with a smooth paste. Put in some chilli powder, turmeric, salt, and ground coriander. Revisit the mixing.

Make room on the burner for a kadai or frying pan. Pour ghee and cook for 2 minutes. Prepare by including asafetida and cumin seeds. Stir in the curd paste gradually as they begin to sputter. You need to keep sautéing until the ghee floats to the top. A cup of hot water, please. Fenugreek seeds (also known as dana-methi) should be added after the first boil. Shake it up for a while. Switch off the burner and add papad. Cook for two minutes with the lid closed.

Papad is cooked with the help of lentils or pulses. The pulses, such as chana daal and urad daal, are ground into flour. Oil, spices, and flour are used to make dough. When working with dough, it's crucial to be constant. For better dough tensile strength, use enough oil. Make little balls or little rolls. Small portions are sliced off of these rolls. It is crucial to produce chapatti of the lump. It needs to be incredibly lightweight and air-dried in the open sun. I find that roasting it after it has been dried is the most satisfying method. Two papads, around the size of a dinner roll, are the perfect size for the following recipe. If you find it challenging to prepare your own papad, store-bought varieties are also available.

One of the staple dishes of Rajasthani cuisine is papad with dana-methi. When paired with rotis or chapattis, it's really satisfying. Fenugreek seed and curd together have a distinct flavour that's sure to pique your interest. When I serve, I like to keep it warm. Heating it up again would destroy any chance of appreciating its true, natural flavour.