Dhana Methi Ki Sabzi

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 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

  • 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.

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