Chana Dal And Methi Ki Sabzi Recipe
Simple sabzi with bengal gram dal and fenugreek seeds flavoured with hing and amchur. A healthy diabetic friendly recipe it makes a perfect side with phulka and raita.
Chana Dal and Methi Sabzi is an easy recipe which is cooked with the day to day masalas. In this recipe, Chana dal and methi are cooked with regular masalas which enhance the flavour of this dish even more. This recipe takes less time to cook, so you can even make this for your lunch box during busy weekday mornings. This sabzi is filled with nutrition and can be served as a side dish with your regular meals.
If you like this recipe, you can also try other Chana Dal Recipe such as
- 1 cup Chana dal (Bengal Gram Dal)
- 1/4 cup Methi Seeds (Fenugreek Seeds)
- Water , as required
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Asafoetida (hing)
- 5 Curry leaves
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Amchur (Dry Mango Powder)
- 1/2 teaspoon Coriander Powder (Dhania)
- Salt , salt as required
- Cooking oil , oil as required
How to make Chana Dal And Methi Ki Sabzi Recipe
To prepare Chana Dal & Methi Ki Sabzi recipe, firstly boil chana dal and methi seeds together with the required water till soft but not mushy.
Once it is boiled, drain the water and keep aside.
Heat oil in a heavy bottomed pan and add cumin seeds, mustard seeds, hing, and curry leaves.
Once it starts crackling, add all the masalas including red chilli powder, turmeric powder, amchur powder, coriander powder and the required salt.
Mix Chana Dal & Methi Ki Sabzi to combine well with the masalas and cook for 3 to 5 minutes.
Once it is done, garnish Chana Dal & Methi Ki Sabzi recipe with coriander leaves.
Serve Chana Dal And Methi Ki Sabzi With Gujarati Kadhi and Phulka for an everyday meal.
A Sales & Marketing professional by the day and a masterchef by the night, Pooja has been able to give creative edge to various Indian and western recipes. To satisfy her culinary traveling and cooking learning needs, Pooja has traveled across the country from vibrant cities to remote villages and learn the taste of real India. This has enabled her to bring the authentic taste & flavor of india on to the plate but with a modern twist.