Chana Dal and Fenugreek Vegetable Recipe (Chana Dal & Methi Ki Sabzi)
Introduction
A delightful combination of hearty chana dal and the slightly bitter yet aromatic fenugreek seeds (methi), this North Indian dish is a flavorful side perfect to accompany steamed rice, Gujarati kadhi, or soft phulkas. Rich in protein and fiber, this vegetarian recipe balances taste and nutrition beautifully. Let’s dive into this wholesome dish that’s ready in less than an hour!
Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Cuisine | Course | Diet |
|---|---|---|---|---|---|---|
| 20 minutes | 30 minutes | 50 minutes | 4 servings | North Indian | Side Dish | Vegetarian |
Ingredients
| Ingredient | Quantity |
|---|---|
| Chana Dal (Split Bengal Gram) | 1 cup |
| Fenugreek Seeds (Methi Dana) | 1/4 cup |
| Water | As required |
| Cumin Seeds | 1/2 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Curry Leaves | 4 leaves |
| Red Chili Powder | 1 teaspoon |
| Turmeric Powder | 1/2 teaspoon |
| Dry Mango Powder (Amchur) | 1/2 teaspoon |
| Coriander Powder | 1/2 teaspoon |
| Salt | As per taste |
| Cooking Oil | As required |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~185 kcal |
| Protein | 8 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 7 g |
| Fat | 5 g |
| Sodium | ~350 mg |
| Vitamin C | ~5 mg |
| Iron | ~3 mg |
Instructions
Step 1: Preparing the Ingredients
- Wash the chana dal thoroughly under running water and soak it for 1 hour.
- Wash the fenugreek seeds and soak them for 30 minutes.
Step 2: Boiling Chana Dal and Fenugreek
- Combine the soaked chana dal and fenugreek seeds in a pressure cooker.
- Add enough water to cover the ingredients and pressure cook for 2-3 whistles or until soft.
- Drain the water and keep the boiled mixture aside.
Step 3: Tempering the Spices
- Heat oil in a large pan or wok over medium flame.
- Add cumin seeds and mustard seeds, allowing them to crackle.
- Stir in the asafoetida and curry leaves, letting the aroma develop for 10 seconds.
Step 4: Cooking the Dal and Spices
- Add the boiled chana dal and fenugreek seeds to the pan and stir well.
- Sprinkle red chili powder, turmeric powder, dry mango powder, coriander powder, and salt over the mixture.
- Toss the ingredients together, ensuring they are evenly coated with spices.
Step 5: Final Touch
- Cook the mixture for 3-5 minutes, allowing the flavors to meld beautifully.
- Turn off the heat and garnish with freshly chopped coriander leaves.
Step 6: Serving
Serve the warm Chana Dal & Methi Ki Sabzi alongside Gujarati kadhi and phulkas for a comforting and wholesome meal.
Pro Tips
- Adjusting Bitterness: If you find fenugreek seeds too bitter, soak them longer or blanch before use.
- Consistency: You can leave the sabzi dry or add a splash of water to achieve a semi-dry consistency.
- Optional Add-ins: Enhance the flavor by adding a pinch of garam masala or a few chopped tomatoes during cooking.
This Chana Dal & Methi Ki Sabzi combines simple ingredients and traditional Indian spices to create a satisfying dish that’s perfect for both everyday meals and special occasions. Its unique balance of textures and flavors makes it a standout addition to your recipe collection.
