Khandeshi methichi bhaji

Lentils cooked along with fenugreek greens with peanut based spice mix


  • 1 bunch Methi (fenugreek), chopped
  • 1/2 cup Toor Daal
  • 3 tablespoons oil
  • 1 pinch hing
  • 1/2 cup Peanuts
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 4 cloves garlic chopped
  • 5 Green Chilies, chopped
  • Salt per taste
  • 1 teaspoon Garam Masala (optional)
  • 1 teaspoon Coriander Powder (optional)
  • 1/2 teaspoon turmeric powder


  1. Pressure cook washed toor dal along with methi and cup of water for 15 minutes on medium heat.
  2. Dry roast peanuts, green chilies separately. Grind peanuts, garlic, chilies, coriander powder, garam masala to fine paste using very little water.
  3. Heat oil in a kadahi, crackle mustard seeds and cumin seeds. Add hing and turmeric powder. Add ground peanut masala and roast it on low heat till oil starts separating.
  4. Add cooked daal-methi. Add salt per taste. Let it boil for 4-5 minutes.
  5. Serve hot with rice or roti.

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