Methi with Chow Chow

A simple and healthy vegan dish.

You Need:

  • Methi or Fenugreek leaves, washed multiple times.
  • Chow Chow about 250 grams, chopped into small pieces.
  • Yellow Moong Dhal. Four tablespoons, soaked in water for about thirty minutes.
  • A small onion, ginger, garlic, cumin seeds, chilly. As much as you like.

Heat oil and saute the onion, ginger, garlic, cumin and chillies. Add the lentils. In two or three minutes they will start sticking to pan. When it’s difficult to dislodge them add the Chow Chow. Use the water they release to free the lentils. Add in a little fenugreek to get more moisture in. Fenugreek needs to be added in small batches. This way the volume in the pan is manageable.

Cook uncovered on low heat. Season with salt. Taste a Chow Chow piece and if you bite it easily then it’s done.


Chow Chow with Lentils (Masoor)

You need:

  • Half a kilo Chow Chow
  • One cup of Lentils, washed and soaked in water for at least 30 minutes.
  • Some quartered shallots or a chopped onion.
  • Two green chillies, sliced open.
  • A teaspoon of cumin.
  • A teaspoon of mustard seeds.
  • A little turmeric.
  • Two tablespoons of ghee.

When cutting the Chow Chow, remove all the rough skin. It will have a lot of nooks and crannies, pay attention and remove it all.

Heat ghee, saute the cumin, mustard, green chillies and shallots for five to six mins. Add the Chow Chow and cook on low heat for about twenty mins. Do not cover the dish. Sprinkle and mix some turmeric.

After the twenty minutes add the lentils. Start boiling water. It must be double the volume of lentils. Add coriander leaves to the dish. When the water is boiling hot, add it to the vegetables. Cook covered on low heat for at least twenty minutes. When the edges of the lentils are slightly tearing apart, switch to high heat and dry off the excess water.

Enjoy with either rotis or rice.