Spiced Chana Dal with Fenugreek (Methi) Sabzi Recipe

Chana Dal and Methi Ki Sabzi Recipe (Chana Dal with Fenugreek Leaves)

Chana Dal and Methi Ki Sabzi, a quintessential North Indian dish, combines the earthy flavors of Bengal gram (chana dal) with the slight bitterness of fenugreek seeds (methi). This comforting and nutritious dish is a wonderful side to serve alongside rice, Gujarati Kadhi, and Phulka. Whether you’re preparing it for a weeknight dinner or as part of a more elaborate spread, this recipe promises a burst of flavors, perfectly balancing spices and textures.

Ingredients for Chana Dal and Methi Ki Sabzi:

Instructions for Chana Dal and Methi Ki Sabzi:

1. Preparation of Dal and Methi:

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   • Begin by washing the chana dal thoroughly. Combine the chana dal and methi seeds in a pressure cooker or a large pot.
   • Add enough water to cover the dal and fenugreek seeds, then cook them together until they are soft but not mushy. If you’re using a pressure cooker, cook for about 3-4 whistles. If cooking in a pot, simmer for 15-20 minutes, checking occasionally for doneness.
   • Once the dal is cooked, drain any excess water and set the cooked dal aside.

2. Tempering the Spices:

   • Heat sunflower oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add cumin seeds and mustard seeds. Let them crackle for a few seconds.
   • Add a pinch of asafoetida (hing) and the curry leaves. Stir for a few moments until fragrant.

3. Adding the Spices:

   • Now, add the following spices to the pan: red chili powder, turmeric powder, amchur powder, coriander powder, and salt to taste. Stir the spices to combine them well with the oil, ensuring they are evenly roasted. This will release their full flavor.

4. Combining the Dal and Methi:

   • Add the drained chana dal and methi mixture to the pan with the tempered spices. Gently stir to combine, making sure the dal and fenugreek are well-coated with the spices.
   • Let the mixture cook for about 3-5 minutes on low heat, allowing the flavors to meld together. Stir occasionally to ensure the ingredients don’t stick to the bottom of the pan.

5. Garnishing and Serving:

   • Once cooked, remove the pan from the heat and garnish the Chana Dal and Methi Ki Sabzi with freshly chopped coriander leaves.
   • Serve this savory dish hot with Gujarati Kadhi (a spiced yogurt-based curry) and Phulka (soft Indian flatbreads) for a wholesome, satisfying meal.

Tips for Making Perfect Chana Dal and Methi Ki Sabzi:

• Dal Consistency: Be careful not to overcook the dal. The dal should remain intact but soft enough to blend with the spices. Overcooking can result in a mushy texture.
• Fenugreek Flavor: Methi seeds have a slightly bitter taste, so adjusting the amount of salt and spices can balance the bitterness. If you find fenugreek too strong, you can reduce the quantity slightly.
• Oil Variations: While sunflower oil is often used for tempering, feel free to use other oils like mustard oil or ghee for a richer flavor.
• Storage: This dish can be stored in an airtight container in the fridge for up to 2-3 days. Reheat before serving.

Nutritional Information (per serving):

This Chana Dal and Methi Ki Sabzi is a beautiful example of the bold and balanced flavors of North Indian cuisine. The chana dal offers a hearty texture, while the fenugreek seeds infuse the dish with a unique, slightly bitter depth that’s complemented perfectly by the spices. Whether served alongside rice or Indian flatbreads like phulka, this vegetable recipe makes for a wholesome, comforting dish that’s sure to become a family favorite. Enjoy this easy-to-make and healthy dish that can easily be part of your weekly meal planning!