Dhana Methi Ki Sabzi My Recipebox:





Author sreya85 Servings 0 persons
Published November 04, 2007 Cooking Time 1 hour
Main Ingredient Dall Preparation Time mins

Description

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

Directions
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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