Shared by Elli Benaiah
Shared by Elli Benaiah
Halba (Fenugreek Relish)
Yield: 6 to 8 servings
Halba (Fenugreek Relish)
Yield: 6 to 8 servingsFamily Journey
Kolkata, IndiaLondonRamat Gan, Israel
TorontoRa’anana, IsraelBasel, Switzerland
This recipe was shared by Elli Benaiah. Read more about his family in "How One Cook in Switzerland Is Preserving the Flavors of India’s Baghdadi Jews" and try his recipes for kachori (spiced pea dumpling) and Indian-Baghdadi shabbat salad with chicken, potatoes, and egg.
Ingredients
- 1 tablespoon whole fenugreek seeds
- 1 cup boiling water
- 4 tablespoons room temperature water
- 1 bunch fresh cilantro including stalks
- 2 cloves garlic
- 1 jalapeño, stem removed
- 2 tablespoons fresh ginger, finely grated
- Juice of ½ lemon
- ½ teaspoon kosher salt
Preparation
Step 1
Place the fenugreek seeds into a small boil. Cover with boiling water. Set aside for 6-8 hours. Drain the water and rinse the fenugreek three times to eliminate any bitterness.
Step 2
Place the fenugreek seeds into a food processor. Add the room temperature water and process the mixture until a frothy paste is formed, about 3-5 minutes.
Step 3
Add the cilantro, garlic, jalapeño, and ginger to the food processor. Blend for another 5 minutes until the mixture forms a paste.
Step 4
Transfer to a bowl and add lemon juice, salt, and mix until combined.
Step 5
Serve at room temperature with fried potatoes.
