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:)

Warm Chickpea and Coconut Salad

A simple hi protein, good fats recipe, useful on my no grain diet plan. Very popular as a snack, I find its quite filling and can be a meal in itself - plus is spicy, savoury and warm - so is a yummy dinner alternative.

Serves:2

Ingredients:

1) 1 cup of kala chana ( small dark chickpeas). If these are not available consider using- garbanzo, pinto, red, kidney, peas as per your preference
2) 1 tbspn of ghee
3)  1 tspn of cumin seeds
4) 1 whole red chilli 
5) 2 or 3 curry leaves ( i left these out in my prep this time, cos i didn't have any)
6) salt and peer as per your taste
7) 2 tbspn of coconut flakes (I use dry flakes but frozen or fresh grated coconut flesh is much better)

Method:
1) If using dry beans soak in double the water one day ahead of preparation
2) Strain and cook beans for 15 minutes in an open pan. ( for faster cooking use a pressure cooker)
3) In a pan heat 1 tbspn of ghee
4) Once the ghee is hot add cumin seeds and let them splutter.
5) Then add red chilli and curry leaves
5) Now add the boiled and strained kala chana/ beans and saute.
6) Add salt, pepper, and coconut flakes.
7) Stir and leave covered for 2 minutes.

Sundal is ready to eat. You can also freeze this and easily take along for a healthy office snack/ picnic lunch anytime.