Methi Dal/Fenugreek leaves and lentil soup in 10 minutes

This is one of my winter favourites India. Often eaten with rice, but really a steaming hot bowl can be a meal in itself. I was never fond of fenugreek growing up, but since fenugreek seeds take to my gardening skills really well, i have learnt to savour the bitter sweet taste and now eat them quite regularly. Fenugreek or methi is also often suggested for diabetes and weight management - so its good to have a few recipes handy.

Methi/Fenugreek can be found as Kasuri methi (dried fenugreek leaves), in fresh bunches, microgreens or frozen. Typically Kasuri methi is only used as a garnish, and fresh bunches are the preferred way to go. But since I'm all for convenience and 10 minute cooking am using frozen methi ( washed & precut ) in this recipe.

Ingredients:

1) 1/2 cup of masoor dal/ red lentils rinsed

2) 1/2 cup of toor dal/ yellow spit pigeon peas rinsed

3) 1/2 tspn turmeric

4) pinch of asafoetida

5) salt to taste

6)1 packet frozen methi/ fenugreek leaves.

7)1 tspn jeera/ caraway seeds
8)1 tspn ginger garlic paste
9)1/2 teaspoon chilli powder
10) 1 tbpsn oil/ ghee
11) 1 cup of water

Method:
1)Boil first 5 ingredient (lentils, turmeric, asafoetida and salt) together till lentils are soft, then mush them together and keep aside. (f you're feeling adventurous add in chopped tomato before boiling for tanginess)
2) Heat oil, and add caraway seeds.
3) once the seeds start to brown quickly add ginger garlic paste and chilli powder.
4) add the boiled and mashed lentil mixture.
5) Stir in the water, cover and bring to a boil.

Eat rightaway:)

Jeera Kaddu/ Pumpkin with caraway seeds

Pumpkin - One of my favorite vegetables though I cannot face once after halloween all the way till the new year! This is a very simple recipe that you can spice up and have on the side or eat as a light meal, specially if you add peanut powder for protein.

Ingredients:

1) 1 half of a small pumpkin, cut into 1 inch cubes and rinse

2) 1 tspn of vegetable oil or ghee ( clarified butter)

3) 1/2 tspn cumin seeds

4) 1 dried red chilli or 1 green chilli ( if you like chillies then you can finely chop these, but if you prefer a mild taste then leave it whole, just slit down the middle)

5) 1/2 tspn garam masala /half a cup of crushed peanuts( optional)

6) 2 tbspn water

7) salt to taste

Method:
1) Heat a non stick wok, and add the oil/ ghee

2) once the oil is hot, add in the cumin seeds

3) once the cumin seeds brown add in the chilli

4) add the cubed pumpkin and saute so that the cumin and oil is evenly spread

5) cover and let cook for 5 minutes

6) add water and cover and cook for another 5 minutes or till the pumpkin is cooked through but not mushy.

7) add peanut powder or garam masala, and season with salt.

8) eat hot :)

You can also use the same prep with boiled - potatoes, sweet potatoes and yams.