If anyone asked me, even in a dream, what my favorite spice is, my answer would always be fenugreek—methi dana, the methi seed. Perhaps it’s because it was my mother’s favorite spice. She never claimed methi as her favorite spice, but she used it to temper almost every curry, pickle, and achar she prepared. She would add methi when soaking rice for sel roti, Nepal’s favorite snack, shared by all 128 communities across the country.
One particular memory stands out: She used to prepare a summer drink called ‘misri kada.’ She soaked methi seeds overnight with rock sugar (misri) and strained the mixture to create a refreshing morning drink. This simple concoction helped us stay cool during the scorching summer heat. Methi’s magic was also evident in the western parts of Nepal, where dishes like the famous ‘chukani’ were always tempered with methi seeds, just like Kathmandu Valley’s renowned ‘choila’.
As a 44-year-old Nepal-born British chef, my current aim is to distinguish Nepali cuisine from other South Asian cuisines and establish its unique identity on the global food map. I believe methi will play a central role in this endeavor. While Indian and other South Asian kitchens often use cumin or mustard seeds for tempering, Nepali kitchens rely on methi dana. Did you know that the dominant flavor in India’s best butter chicken and the UK’s favorite chicken tikka masala comes from methi leaves?
Methi’s origins can be traced back over 4,000 years to the fertile crescent region, where it was first cultivated in ancient Mesopotamia. Historical texts and archaeological evidence suggest that the Egyptians used methi as part of their embalming processes and as a flavoring agent in their bread. Its journey from the Middle East to the Indian subcontinent was facilitated by ancient trade routes. By the time methi reached Indian shores, it had already become integral to Ayurvedic medicine and Indian cuisine.
In India, the seeds (methi dana) and leaves (fresh methi or kasuri methi) are used in a variety of dishes. Methi seeds are small, golden-brown, and hard, with a slightly bitter taste that mellows and deepens when roasted or cooked. The leaves, on the other hand, are fresh, green, and aromatic, lending a unique flavor to curries, breads, and stir-fries.
One of the reasons methi is so revered in Indian cuisine is its versatility. Methi seeds are a common component of spice blends such as panch phoron and sambar powder. They add a distinct bitterness that balances the richness of curries. Fresh methi leaves are kneaded into dough to make methi parathas, theplas, and naans. The leaves impart an earthy aroma and flavor that make these breads unique. Methi seeds are often added to Indian pickles, where their bitterness cuts through the tangy, spicy, and oily flavors. Perhaps one of the most interesting uses of methi is its addition to dosa batter, a South Indian staple made from fermented rice and lentils.
Methi’s unique ability to enhance flavor can be attributed to its complex chemical composition. The seeds contain compounds such as sotolone, which gives methi its characteristic maple syrup-like aroma, and trigonelline, which contributes to its bitterness. When methi seeds are roasted, these compounds undergo chemical transformations that release nutty, caramel-like notes.
In culinary science, methi acts as a flavor enhancer because it provides balance and depth to dishes. Bitterness, when used in moderation, can counteract excessive sweetness or acidity in a dish, creating a harmonious flavor profile. This is why methi is often paired with rich and spicy foods—its bitterness provides a necessary contrast that enhances the overall eating experience.
The addition of methi seeds to dosa batter is a centuries-old practice rooted in both science and tradition. Methi seeds contain galactomannan, a natural gum that aids in fermentation. When soaked and ground with rice and lentils, it promotes the growth of beneficial bacteria, leading to a light, airy batter that yields crispy dosas. The mucilaginous (slimy) property of methi seeds improves the batter’s viscosity, ensuring even spreading on the griddle and resulting in dosas with the perfect texture. The subtle bitterness of methi offsets the sourness of the fermented batter, creating a nuanced flavor profile that elevates the dosa’s taste.
Methi’s journey doesn’t end in India. It continues to be a cornerstone of Nepali cuisine. In Nepal, methi seeds are known as ‘methi dana,’ and they hold a special place in traditional cooking and rituals. Fresh methi leaves, often referred to as ‘saag,’ are widely consumed in curries and stir-fries.
One of the most iconic uses of methi seeds in Nepal is in the preparation of ‘achaar’ (pickle). Methi is dry-roasted and ground into a powder, which is then mixed with mustard oil, chili, and other spices to create tangy and spicy pickles that are a staple in every Nepali household.
Methi is also an essential ingredient in ‘gundruk ko jhol,’ a traditional soup made from fermented leafy greens. The bitterness of methi seeds complements the sourness of the gundruk, creating a dish that is as nutritious as it is flavorful.
What sets Nepal apart in its use of methi is its emphasis on the ingredient’s medicinal properties. In many rural areas, methi seeds are chewed raw or soaked overnight in water to treat digestive issues, joint pain, and hormonal imbalances. The traditional belief that food is medicine is deeply ingrained in Nepali culture, and methi epitomizes this philosophy.
Furthermore, methi is a key ingredient in ‘sel roti,’ a traditional Nepali rice flour doughnut. A pinch of methi powder is added to the batter to enhance the flavor and balance the sweetness of this festive treat.
Methi’s journey from ancient Mesopotamia to South Asia has been marked by its unparalleled ability to enhance flavor, promote health, and adapt to a variety of culinary traditions. By celebrating this humble yet extraordinary spice, we not only enrich our meals but also honor the culinary wisdom of our ancestors.
The author is a London-based R&D chef
