Methi Koshimbir Recipe: Healthy Fenugreek Salad
Learn how to make authentic Methi Koshimbir, a healthy Maharashtrian fenugreek salad. This quick, vegan recipe is crunchy, tangy, and perfect for lunch!
Ingredients
- 1 cup Fresh Fenugreek Leaves Methi, washed and chopped
- 1 medium Onion finely chopped
- 1 small Tomato finely chopped
- 2 tbsp Fresh Coriander Leaves chopped
- 1 tbsp Mint Leaves Pudina, chopped
- 2 tbsp Roasted Peanuts coarsely crushed
- 1/2 tsp Sugar
- 1 tsp Lemon Juice
- Salt to taste
For Tempering (Tadka):
- 1 tbsp Oil
- 1/2 tsp Mustard Seeds Rai
- 1/2 tsp Cumin Seeds Jeera
- 4-5 Curry Leaves chopped
- A pinch of Asafoetida Hing
- A pinch of Turmeric Powder Haldi
Instructions
- Prepare the Veggies: Wash the fenugreek leaves thoroughly. Chop the methi, onion, tomato, coriander, and mint leaves finely.
- Mix the Base: In a large mixing bowl, add the chopped methi, onion, tomato, coriander, and mint.
- Season the Salad: Add sugar, salt to taste and lemon juice to the bowl.
- Add Crunch: Toss in the coarsely crushed roasted peanuts. This gives the Methi Koshimbir its signature texture. Mix everything well.
- Prepare the Tempering: Heat oil in a small tadka pan. Add mustard seeds and let them splutter. Then add cumin seeds, curry leaves, turmeric, and asafoetida. Fry for a few seconds.
- Combine: Pour the hot tempering over the salad mixture.
- Final Mix: Give everything a good stir to ensure the flavours adhere to the leaves. Your healthy fenugreek salad is ready to serve!