Rani Fenugreek (Methi) Seeds Ground Powder 3oz (85g) PET Jar, Trigonella foenum graecum ~ All Natural | Vegan | Gluten Friendly | Non-GMO | Kosher | Indian Origin, used in cooking & Ayurvedic spice

Fenugreek is Native to the eastern Mediterranean and is cultivated widely in India, Pakistan, Morocco, France and Argentina. Fenugreek is a favorite spice in South India and Sri Lanka, where it is not limited to curries, but may also be found in chutneys, lentil dishes, pickles, and vegetables. The strong aromatic aroma of fenugreek is similar to that of celery and is a dominate ingredient in curry powders. RECIPE: Rani Moong Dal Prep time: 10 minutes Cook time: 45 minutes Serving size: 4-6 Heat level: hot 1 cup Rani Moong Dal 1 tsp ginger finely chopped ½ tsp Rani Cumin Ground ½ tsp Rani Coriander Ground 1 tsp garlic minced ½ tsp Rani Chili Ground 2 ½ cups water 1 tsp salt 3 tbsp butter 4 Rani Red Chili Whole 1 tsp Rani Cumin Seeds ½ tsp Rani Fenugreek Ground Rise moong dal in water and drain. In sauce pan, add moong dal, water, ginger, fenugreek ground, cumin ground, coriander, garlic, chili powder and stir. Cook over medium heat, stirring frequently until lentils are soft. Add salt and transfer to serving dish. Sauté red chili whole, cumin seeds and butter for one minute. Pour over moong dal. Serve with rice.