Website of the Year India 2015

Dhana Methi Ki Sabzi Recipe

Dhana Methi Ki Sabzi is a popular Indian Curries
Author :
On :
Tuesday, 14 June, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 2
Rated 3 based on 100 votes


  • 1 cup - Bengal Gram dal, washed and soaked for 1 hour
  • 1 tbsp - yellow or green Fenugreek seeds, washed
  • 1 tsp - Red Chilli powder
  • 1/2 tsp - Dhania (coriander seed) powder
  • 1/4 tsp - Turmeric powder
  • 3-4 pinches Garam Masala powder
  • 2 pinches asafetida powder
  • salt to taste
  • 1/2 tsp - aamchoor or juice of 1/2 Lemon
  • 1 stalk Curry leaves
  • 1/2 tsp - each cumin & Mustard Seeds
  • 1/2 tsp - Wheat flour
  • 2 tbsp - oil
  • How to Make Dhana Methi Ki Sabzi:

    1. Wash, drain and keep dal and fenugreek seeds aside, seperately.
    2. Boil fenugreek seeds in water, till soft but should not burst.
    3. Drain, wash a couple of times, drain, keep aside.
    4. Mix chilli, turmeric, dhania powders in half a cup of water and keep aside.
    5. Heat oil in a heavy pan.
    6. Add mustard and cumin seeds, allow to splutter.
    7. Add curry leaves, asafoetida, mix.
    8. Add masala water, stir till oil floats.
    9. Add drained dal, 1 cup water bring to a boil.
    10. Cover and simmer till dal is tender to pressing.
    11. Add methi seeds, wheat flour, amchoor, garam masala, mix well.
    12. Simmer further 2-3 minutes, take off fire.
    13. The gravy should not be too thick.
    14. Cover and allow flavours to blend for at least 15 minutes before serving.Serve hot with chapatis or hot steamed rice.


    Bawarchi of the Week

    Shruti J

    Shruti J

    Shruti J has always been a food lover, but a break in her professional career gave her a chance to take a plunge into the fascinating culinary world. Shruti loves adapting recipes, adding her own 'SJ Element' to it and taking it to a whole new level.

    know more