THE MAGIC POTION - METHICHE PAANI (FENUGREEK WATER)

This preparation comes from my native place, Khandesh and I was surprised that no information is available on the internet about this truly magical concoction. The intoxicating aroma and delightfully bitter taste of fresh Fenugreek prepared using the most basic of spices in combination with traditional flat Indian bread makes it a very simple yet extremely healthy dish. Although Fenugreek has innumerable health benefits, it should be used cautiously because of its potency.

Fenugreek (fresh, dried and seeds) is used commonly in various recipes across Asia, Middle East, North Africa and India. India being the largest producer of Fenugreek, this vegetable is easily available in markets across the country in its fresh form. In the West, I have never seen it sold in any of the supermarkets in its fresh form. Perhaps, the best source is Indian stores where they sell Indian vegetables or open markets. If not, it can be easily grown. I remember my parents used to grow Fenugreek when they used to visit my brother in U.S. And I myself, am currently growing some of my own. Get two one foot X one foot trays. Fill one tray with soil and scatter some fenugreek seeds randomly on the soil. Water regularly. It is unbelievable how quickly it grows. It is unbelievable to see what earth, water, fire and air can do. After two weeks, do the same with the other tray and this way you can stagger the growth of your fenugreek leaves.

General health information: As regards nutritional information, Fenugreek leaves are very rich in vitamins and minerals. Primary ingredients include calcium, potassium, phosphorus, iron and dietary fibre. It also contains vitamin C and vitamin K. Fenugreek leaves are truly a wonder herb with a vast range of health benefits some of which are:

1. It is especially used in women’s health as it decreases uneasiness and menstrual cramps associated with PMS, reduces mood fluctuations during menopause and PMS, induces labour and eases child birth, treats hormonal disorders, helps with breast enlargement and increases breast milk production.
2. Fenugreek is also used in many traditional hair products. It helps make your hair shiny and also keeps dandruff away. It also offers remedies against hair fall or thin hair. It is used in beauty products and helps to cure skin problems (wounds, rashes and boils) and improve skin complexion.
3. This wonder herb is full of antioxidants and works as a mucus solvent thus providing relief from respiratory disorders like asthma, bronchitis, sinusitis, tuberculosis, cough, cold, pneumonia and sore throat.
4. In recent research Fenugreek has been found to have anti-carcinogenic properties and effectively control liver cancer and prevents colon cancer.
5. Fenugreek aids in lowering cholesterol, has cardiovascular benefits and lowers the risk of heart attack.
6. Fenugreek acts as a very important part of diabetic diet and may be an effective treatment for both type 1 and 2 diabetes.
7. Apart from the above, Fenugreek is also used to treat arthritis and rheumatism, cure fevers, improve digestion, cure constipation, increase libido and cure anaemia

Ayurvedic information:
Dosha information: V↓P↑K↓

Rasa (primary tastes): Bitter, Salty

Virya: Heating

Vipaka (post digestive effect): Pungent

This preparation aggravates Pitta. It should be ideally combined with fresh flat bread made out of wheat, rice or sorghum (jowar). The high Kapha dosha in these breads will balance the high Pitta dosha in Fenugreek. Flat breads made from these grains will also add the sweet taste to your meal.

Preparation time: 25 minutes

Cooking time: 15 minutes

Difficulty: Easy

Type: Main course

Serves: 2-3

Vegan: Yes

Ingredients:

1 bunch fresh Fenugreek (2-3 cups)

2 tbsp split peeled moong daal (split, peeled green gram)

1 tbsp ghee/oil (vegans should use oil)

2 tsp mustard seeds

½ inch ginger finely chopped

½ tsp asafoetida/ hing

½ tsp turmeric powder

Rock/Himalayan Salt to taste

Preparation:

1. Soak the moong daal for 3-4 hours before the preparation. Take the soaked moong daal in a pan, add water twice the quantity of the moong daal and keep it on high heat till the water starts boiling. Once the water starts boiling, turn the heat to medium and cover the pan partially till the moong daal cooks – which should be 12-15 minutes. Always keep an eye on the pot as sometimes it may just overflow. Perfectly cooked moong daal is where the shape of the daal is intact but it is soft and you can chew it without any effort at all. Alternatively, you can use a pressure cooker. The proportions of the moong daal and water remain the same if you are using a pressure cooker. In case of pressure cooker, you keep it on high heat and switch it off after the steam is released 7-8 times. Although, this may vary a bit depending upon the size of the cooker, the make, the quality of the moong daal and the supply of heat. The water may be completely or partially absorbed by the daal. If some water remains, do not drain it away. Once cooked, keep aside.
2. While the moong daal is getting cooked on the flame, pick the Fenugreek leaves. Fresh Fenugreek is available in markets in a bunch. In India, many vegetable vendors or hawkers offer fresh Fenugreek leaves which have been already picked from the stalks. Do not buy such Fenugreek where the leaves have been picked because separating leaves from the stalk and keeping them for extended period (more than an hour) in a plastic bag results into speedy loss of prana. The stalks keep the leaves nourished and fresh for a longer time. Besides, if you buy picked Fenugreek leaves, you are deprived of one of the most wonderful sadhanas – the sadhana of picking the fenugreek leaves from the stalks. Usually in India, a Fenugreek bunch will have a lot of soil sticking to its roots. Besides, the stalks are not used in cooking and so this involves an unavoidable task of picking hundreds of small Fenugreek leaves from the stalk. To many, this is a boring task. But it is meditative if you combine it with mantra sadhana. Each leaf or a bunch of three (usually you have three leaves at the end of every stalk) needs to be picked from the hundreds of stalks contained in a bunch. Every time you pick one leaf or a bunch of three, you repeat your mantra and that way you bless each and every leaf. Do this with complete awareness. Which other vegetable offers you the opportunity of blessing the food at such a micro level and such one pointedness of mind? I feel this helps you strengthen your relationship with food. So, the first step in the preparation is sitting down in a comfortable place, picking the Fenugreek leaves from the stalks and repeating your mantra every time you pick a leaf with one pointed focus. Once this is done clean the leaves properly under running water and keep aside. You do not need to chop the leaves.
3. Take ghee/oil in pan and heat it over low to medium heat. Add the mustard seeds and wait for them to stop popping. Now add the chopped ginger and fry for a while taking care that the ginger does not turn brown or burn. Finally add the asafoetida. The flavours are ready!
4. Add the cooked moong daal, Fenugreek leaves, turmeric and salt. Stir well and let the flavours seep into the Fenugreek and the moong daal for 3-4 minutes.
5. Now add water. The name of the dish is Fenugreek Water. So, make sure that the texture is a bit watery but not too watery. It should be somewhere between medium thick and watery. Let it simmer on low heat for a while. Stir once in a while so that the Fenugreek does not clump together and enjoy the wonderful aroma of Fenugreek. Take it off the heat and enjoy with any traditional Indian flat bread.

Pitfalls:

When you heat the ghee/ oil before putting in the mustard seeds, ginger and asafoetida make sure that it is not too hot. If the ghee/ oil overheats, first of all its composition will change chemically which is not good for health. Secondly, it will destroy the flavour and potency of the ingredients. So, it is better to start with low heat, add 2-3 mustard seeds to test and increase the heat, if required. If the ghee/ oil starts smoking and the ingredients turn dark brown or black, then the ghee/ oil and the ingredients have been damaged.

Notes:

1. For best taste: Crush the flat bread into medium sized crumbs. Pour the Fenugreek water over it. Mix using the tips of your fingers and feel its texture and warmth. Eat using your fingertips – mmmm, finger licking good!!
2. Please refer my post Getting Started With Ayurveda for understanding of Ayurvedic terms and concepts.

Variations:The original recipe is without the moong daal. However, I thought that adding a tridoshic moong dal would balance out the dish to some extent and also add some body to it.