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Dhana Methi Ki Sabzi

Recipe by
Total Time:
15-30 minutes
Rated 3 based on 100 votes
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make

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