Chana Dal & Methi Ki Sabzi Recipe
Description:
Chana Dal & Methi Ki Sabzi is a wholesome North Indian dish made with chana dal (Bengal gram) and fenugreek (methi) leaves, cooked with a blend of aromatic spices. This flavorful side dish is both nutritious and easy to prepare, perfect for those seeking a light yet satisfying meal. The combination of spices enhances the natural flavors of the dal and fenugreek, making it a delightful addition to any meal. Best served alongside Gujarati Kadhi and soft phulkas, this dish promises to deliver a fulfilling and healthy meal for your family.
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chana Dal (Bengal Gram) | 1 cup |
| Fenugreek Seeds (Methi) | 1/4 cup |
| Water | As needed |
| Cumin Seeds | 1/2 tsp |
| Mustard Seeds | 1/2 tsp |
| Asafoetida | 1/2 tsp |
| Curry Leaves | 4 leaves |
| Red Chilli Powder | 1 tsp |
| Turmeric Powder | 1/2 tsp |
| Dry Mango Powder | 1/2 tsp |
| Coriander Powder | 1/2 tsp |
| Salt | As needed |
| Oil | As needed |
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Instructions
-
Boil the Dal and Methi:
Begin by washing the chana dal thoroughly. In a pot, add the chana dal and fenugreek seeds. Pour enough water to submerge them and bring it to a boil. Let the mixture cook until the dal and fenugreek are soft and tender. Drain the excess water and set the cooked dal aside. -
Tempering the Spices:
Heat oil in a pan over medium heat. Once hot, add cumin seeds and mustard seeds. Allow them to splutter for about 10 seconds. Then, add asafoetida and curry leaves, stirring them gently to release their flavors. -
Combine the Dal and Methi:
To the pan, add the boiled chana dal and fenugreek mixture. Stir to combine, allowing the ingredients to infuse with the tempered spices. -
Add Spices:
Now, add the red chili powder, turmeric powder, dry mango powder, coriander powder, and salt. Stir everything together, ensuring the spices are evenly mixed with the dal and fenugreek. -
Cook the Sabzi:
Let the mixture cook for another 3 to 5 minutes on low heat, allowing the spices to blend and the flavors to deepen. -
Garnish and Serve:
Once done, turn off the heat. Garnish the Chana Dal & Methi Ki Sabzi with freshly chopped coriander leaves for an added burst of freshness. Serve it hot with Gujarati Kadhi and phulkas for a complete, wholesome meal.
Notes:
- The fenugreek (methi) seeds provide a distinct, slightly bitter flavor that complements the richness of the dal. The dry mango powder (amchur) gives the dish a tangy twist, balancing the flavors beautifully.
- Adjust the salt and spice levels according to your taste preferences.
- This dish is a great source of protein and iron, making it an excellent addition to a vegetarian diet.
Enjoy the heartiness of Chana Dal & Methi Ki Sabzi as a perfect side dish for your lunch or dinner.
