Dhana Methi Ki Sabzi My Recipebox:

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Author sreya85 Servings 0 persons
Published November 04, 2007 Cooking Time (mins)
Main Ingredient Dall Preparation Time mins


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 ¢ 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.
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