Fenugreek seeds

मेथी दाना / methi dana

Flavor and role: Hard yellow seeds with a bitter, maple syrup-like aroma. Used in small amounts, they help batters ferment and add depth to curries.
Typical dishes and uses: Idli and dosa batter, sambar, Indian pickles, berbere, Yemeni hilbeh. In this book: idli batter.
Substitutes: 1 tsp fenugreek seeds = 1 tsp mustard seeds (can be left out of idli). For curries, a few drops of maple syrup + a little celery seed.
Storage: In an airtight container at cool room temperature, away from direct sunlight and moisture. For best aroma, use ground spices within 6 months to 1 year and whole spices within 2-3 years.
Main countries: India · Ethiopia
Used in this book: Idli with Coconut Chutney Dal Bhat Tarkari (Nepali Lentils, Rice and Vegetable Curry)Kitfo (Leb Leb)Lobio Masala Dosa Spinach Pkhali Sri Lankan Chicken Curry (Kukul Mas Curry)Oven-Roasted Adjapsandali with Garlic-Herb Paste White Wine Chakhokhbili with Tarragon Herb Butter Soaked-Rice Chatamari with Timur Keema and Roasted Tomato Achar Slow-Braised Curry Goat with a Fresh-Toasted Curry Blend Doro Wat with Homemade Niter Kibbeh and Honey-Wine Finish Genfo with Homemade Niter Kibbeh Tiffin-House Idli with Fresh-Roasted Sambar Jerusalem Mixed Grill with Homemade Amba and Charred Onions Kik Alicha with Homemade Niter Kibbeh Hand-Chopped Tenderloin Kitfo with Homemade Niter Kibbeh Clay-Pot Lobio with Toasted Walnuts, Pomegranate and Fresh Herbs Lobio Tacos with Walnut Salsa and Pickled Onion (Georgian × Mexican)Spiced Samneh Malawach with Jammy Eggs and Fresh Zhug Mysore Masala Dosa Misir Wat with Homemade Niter Kibbeh Juicy Pork Jhol Momo Pkhali Trio: Spinach, Roasted Beetroot and Green Bean Pkhali Pesto Spaghetti (Georgian × Italian)Charcoal Dharan Sekuwa with Sesame-Radish Achar Tihar Ghee Sel Roti with Aloo Achar Tegabino Shiro with Toasted Chickpea Flour and Niter Kibbeh Awaze Tibs with Homemade Niter Kibbeh

Updated 2026-10-10