Dhana Methi Ki Sabzi
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Author sreya85 Yield No Value
Published Nov 4, 2007 Cooking Time 1 hour
Recipe Type Veg-Main Preparation Time 30 min
Ingredient Dall Standing Time 1 hour

Recipe of Dhana Methi Ki Sabzi

Ingredient Name Quantity Unit
Bengal Gram Dal, Washed And Soaked For 1 Hour 1 Cup
Yellow Or Green Fenugreek Seeds, Washed 1 Tablespoons
Red Chilli Powder 1 Teaspoons
Dhania (coriander Seed) Powder 1/2 Teaspoons
Turmeric Powder 1/4 Teaspoons
Garam Masala Powder 3-4 Pinch
Asafoetida Powder 2 Pinch
Salt To Taste
Amchoor 1/2 Teaspoons
Stalk Curry Leaves 1 Numbers
Each Cumin & Mustard Seeds 1/2 Teaspoons
Wheat Flour 1/2 Teaspoons
Oil 2 Tablespoons


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 ½ cup 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 be a not too thick masala. Cover and allow flavours to blend for at least 15 minutes before serving. Serve hot with chapatis or hot steamed rice. For non-chaturmashians: Add chopped green chillies, onions, tomato and capsicum while adding curry leaves.
Posted Nov 4, 2007

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