Methi and lentils combination
In the printed version of A Short Course in Culinary Experiments, a common method was described for the preparation of a curry with leafy vegetables such as collard greens, kale and spinach, in combination with lentils (split moong beans). Methi plants (fenugreek plants) was not considered for this preparation at that time, as the availability fresh methi plants was inconsistent in local Indian/Asian grocery stores. As mentioned in another posting about methi leaves, that situation has changed for the better. The procedure that can incorporate methi leaves is K2. This procedure was originally described for kale. You can replace exact proportion of kale with fresh methi leaves. The rest of the protocol is unaltered. When I say, “methi leaves,” some part of the stem of the plant can be included, along with the leaves. The stem has plenty of non-soluble fiber. In case you are keen on increasing fiber content in your diet, this is an ideal preparation towards that goal. The fiber from fenugreek has other beneficial effects as well (Check here for a report on this.)
For my palate, the methi/lentils combination is better than collard greens/lentils, kale/lentils and spinach/lentils curries. You may also attempt variations and experiments suggested in preparation K2, with methi leaves also. My expectation is that the dried version of methi leaves might not suitable for this preparation. Those who want to verify this conjecture may do so and report in the comments section below. I will include pictures of methi plant below, for you easily identify this leafy vegetable in Indian/Asian grocery stores.
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