Chana Dal and Methi Ki Sabzi Recipe
Chana Dal and Methi Ki Sabzi is a delightful North Indian dish that combines the goodness of Bengal gram lentils (Chana Dal) and fenugreek seeds (Methi). This simple yet flavorful dish is enhanced with a variety of traditional Indian spices, making it a perfect accompaniment for your meals. The robust flavors of cumin, mustard seeds, and curry leaves blend beautifully with the earthiness of Chana Dal and the slight bitterness of Methi. This recipe is quick to prepare and can be made in just under an hour, making it an ideal choice for busy weekdays or lunch boxes.
Packed with nutrition and rich in protein, this dish is a great choice for those following a vegetarian diet. Serve it alongside phulkas (Indian flatbreads) or your favorite curry for a wholesome, satisfying meal.
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Chana Dal (Bengal Gram Dal) | 1 cup |
| Methi Seeds (Fenugreek Seeds) | 1/4 cup |
| Water | As required |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Curry Leaves | 5 leaves |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Salt | To taste |
| Oil | As required |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 9 g |
| Carbohydrates | 25 g |
| Fat | 4 g |
| Fiber | 7 g |
| Sodium | 200 mg |
Instructions
-
Boil the Dal and Methi:
- Begin by washing the Chana Dal and Methi Seeds thoroughly. In a large pot, add the washed dal and methi, along with enough water to cover them.
- Bring the mixture to a boil, then reduce the heat and cook until the dal is soft but not mushy. This should take around 20-25 minutes.
- Once the dal is cooked, drain any excess water and set the dal aside.
-
Prepare the Tempering:
- In a heavy-bottomed pan, heat a little oil over medium heat. Once the oil is hot, add the cumin seeds and mustard seeds. Allow them to crackle for a few seconds.
- Add the asafoetida (hing) and curry leaves, and let them sizzle for another 10-15 seconds to release their aromatic oils.
-
Cook the Spices:
- Add the red chilli powder, turmeric powder, amchur (dry mango powder), coriander powder, and salt to the pan. Stir well to combine the spices, allowing them to cook for about 1-2 minutes until they become fragrant.
-
Combine Dal and Spices:
- Add the boiled Chana Dal and Methi mixture to the pan with the cooked spices. Stir gently to coat the dal and methi with the flavorful tempering.
- Cook for an additional 3-5 minutes, allowing the spices to blend well with the dal.
-
Garnish and Serve:
- Once done, garnish the Chana Dal and Methi Ki Sabzi with freshly chopped coriander leaves.
- Serve this dish hot with Gujarati Kadhi and phulka for a comforting and wholesome meal.
Tips and Variations:
- You can adjust the level of bitterness in the dish by soaking the methi seeds for 30 minutes before cooking them.
- For a more intense flavor, you can also add a squeeze of lemon juice before serving.
- If you like a richer taste, feel free to add a small amount of ghee (clarified butter) when garnishing.
Perfect Pairing:
This Chana Dal and Methi Ki Sabzi pairs beautifully with a bowl of steaming Gujarati Kadhi and soft phulkas, creating a well-rounded and satisfying meal for your family or guests.
Enjoy the comfort of home-cooked Indian flavors with this nutritious and delicious sabzi!
