Cookaholics Bulletin Board

Cookaholics Bulletin Board

Shop, cook, eat, drink, post, repeat.
 
It is currently Thu Mar 28, 2024 9:11 am

All times are UTC - 7 hours [ DST ]




Post new topic Reply to topic  [ 4 posts ] 
Author Message
 Post subject: Fresh Fenugreek?
PostPosted: Mon Nov 03, 2014 11:41 pm 
Offline
Site Admin
User avatar

Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
I bought a bunch of fresh fenugreek leaves as big as my head at the Farmer's Market on Sunday. Now I'm not quite sure what to do with them; I know I have recipes somewhere that use these, but I'm having trouble finding them, and EYB is no help.

So, help?

_________________
The Fuzzy Chef
Serious Chef iz Serious!


Top
 Profile  
Reply with quote  
 Post subject: Re: Fresh Fenugreek?
PostPosted: Tue Nov 04, 2014 8:30 am 
Offline
User avatar

Joined: Fri Jan 16, 2009 7:50 pm
Posts: 2062
Dal Methiwali?

Dal Methiwali

2/3 cup channa dal
2 cups water
1 small onion
¼ inch piece fresh ginger
salt, to taste
½ teaspoon ground turmeric
2 tablespoons dried fenugreek leaves
2 garlic cloves, minced
1 tablespoon ghee or butter
½ teaspoon cumin seed
1 pinch crushed asafetida (optional)
¼ teaspoon cayenne pepper
¼ teaspoon ground coriander seed
¼ teaspoon garam masala
1 tablespoon lemon juice

1. Wash the split peas, place them and the water in a large heavy-bottomed saucepan, and let soak for 30 minutes. Chop the onion and ginger finely. Add to the soaked lentils along with the salt, turmeric, and fenugreek leaves. Bring to boil over high heat, cover, reduce heat to very low, and cook for 45 minutes. Remove from the heat.

2. Chop the garlic finely. In a small pan or butter warmer over medium heat, warm the ghee. Add the cumin and asafetida (if used). When the spices darken (1 to 2 seconds), add the chopped garlic and cook until lightly browned. Remove from the heat and quickly add the cayenne and coriander. Stir for 1 second, than pour this mixture, including the ghee, into the lentil mixture. Cover and let stand for 5 minutes. Mix in the garam masala and lemon juice, and serve.

This is my favorite dal. I used make it all the time when I lived with the vegetarian boyfriend. It's great with any kind of bread, but zucchini and onion parathas are my favorite. The original recipe called for half dhuli urad dal and half channa dal, but I couldn't get the split gram beans at the time, so I just used the channa and got used to it that way.


Top
 Profile  
Reply with quote  
 Post subject: Re: Fresh Fenugreek?
PostPosted: Tue Nov 04, 2014 12:43 pm 
Offline
User avatar

Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
Give to a lactating mother? TMI?


Top
 Profile  
Reply with quote  
 Post subject: Re: Fresh Fenugreek?
PostPosted: Tue Nov 04, 2014 3:26 pm 
Offline

Joined: Fri Dec 19, 2008 7:58 pm
Posts: 1206
660 Curries has several recipes calling for fresh or frozen only - he said dried won't do in those recipes, as it is the main flavor. And while dried fenugreek is called for in small amounts in many of his recopes, as a seasoning, these had 2 cups of fresh!

Ill see if I can find them.

_________________
Dave


Top
 Profile  
Reply with quote  
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 4 posts ] 

All times are UTC - 7 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 12 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Jump to:  
cron
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL/ThatBigForum