Dana Methi Sabzi

Dana Methi Sabzi

Dana methi is very beneficial with being delicious dish, use of dana methi in winter season is good for heath, especially for arthritis patients.

Type---main course                                   preparation time---3 hours
Cuisine---Indian                                          cooking time---15 minutes
Servings---4-5 people                                  total time---3 hours 15 minutes

INGREDIENTS:

• 1/2 cup---dana methi(fenugreek seeds (soak dana methi in water for at least 2 hours)
• 2 ---onion (finely chopped)
• 2 tsp---ginger(grated)
• 4 cloves---garlic (peeled and crushed)
• 1---green chili(chopped)
• 3 tsp---mustard oil
• 1/2 tsp---cumin seeds
• 1/2 tsp---saunf(fennel seeds)
• 1/2 tsp---mustard seeds
• 1/4 tsp hing(asafoetida)
• 1 tsp---red chili powder
• 1/2 tsp---turmeric powder
• 2---dry red chili
• 2 tsp---crushed gud(jaggery)
• 2 tsp---lemon juice
• 8 to 10-------kishmish
• according to taste---salt

        For garnishing:

• 1---dry red chili
• some fresh coriander leaves             

METHOD:

• Wash-soaked dana methi with water properly, on low medium flame, boil it for 6-7 minutes.
• After boiling, wash it again 5-6 times with fresh water take out all the water from methi dana with help of strainer.
• Heat the mustard oil until the smoke arrives
• put hing,cumin seeds, saunf(fennel seeds), dry red chili, cook it for a while.
• add crushed garlic, it for 2 seconds
• Add onion,cook onion until it becomes golden brown, add green chili, ginger.
• add boiled and washed dana methi .put salt, red chili powder, turmeric powder, mix it properly.
• add gud(jaggery), kishmish ,cook it for 3 minutes
• add lemon juice and switch off the flame.
• put dana methi into serving bowl and garnishing with dry red chili and fresh coriander leaves
• serve khatti-meethi dana methi with crispy poori, paratha, missi roti

Tips

• This sabzi can be kept for 3-4 days, does not get worse.
• If you want to eat liquid methi dana sabzi, you can put 1/2 cup of water.