While grocery shopping this weekend, I found an inviting pack of methi dal (coarsely ground fenugreek seeds, also called ‘methi kuria’) in the store and, having never used fenugreek in this form before, was intrigued. Fresh fenugreek leaves and kasoori methi are ingredients I love, but am not so enthused about the whole fenugreek seeds that are used for tempering (tadka) in Indian dishes. I like their flavor when diffused; I do not like the experience of biting into these bitter seeds. This is how I do my tadka with whole methi seeds: add a few seeds to the hot oil and when they turn color, pick them out.
I guessed methi kuria would resolve this problem – since the seeds are ground, the bitterness would get spread out just the way I want it. I bought the spice pack and used it first thing in this recipe with baby potatoes. The guess proved right.
