Methi Salad

Nutrition values are AI-estimated based on ingredients.

• 1-2 cups fresh methi leaves, de-stemmed
• A pinch salt
• Lemon juice from about half a lemon
• 1/4 cup roasted peanuts, crushed
• 1 small tomato, finely chopped
• 1 small red onion, finely chopped
• 1 small white radish, finely chopped
• Half a medium cucumber, finely chopped
• 1-2 green chillies, finely chopped
• Pahadi salt
• 1/4 cup pomegranate seeds

1. 1Pick fresh fenugreek leaves off their stems and collect them.
2. 2Rinse the picked methi leaves under running water in a metal strainer, then transfer them to a glass bowl.
3. 3Add a pinch of salt and freshly squeezed lemon juice to the wet methi leaves, mix by hand, cover, and let rest for 10 minutes to reduce bitterness.
4. 4Coarsely crush roasted peanuts using a stone mortar and pestle.
5. 5Add chopped tomatoes, chopped red onions, chopped white radish, chopped cucumber, and finely chopped green chilies to the bowl with the treated methi leaves.
6. 6Sprinkle a generous amount of Pahadi salt (or regular salt and chaat masala) over the salad ingredients.
7. 7Thoroughly mix all ingredients together using two wooden spatulas until well combined.
8. 8Transfer the mixed salad from the glass bowl to a serving bowl.
9. 9Garnish the salad with bright red pomegranate seeds and the crushed roasted peanuts.

These instructions are our analysis of the original video. Watch on YouTube →