Today’s life is busy and fast-moving. Our health is at a greater level of risk due to the rise of the unhealthy lifestyle and popularity of junk food. This is probably why I keep getting frequent requests for more and more healthy food ideas. A few days ago, I posted one such healthy recipe Avocado Paratha which has some interesting health benefits at the same time it’s quite delicious too. This recipe received a great response from the readers of my blog.
Today’s recipe “Methi-Dana Sabji” also follows the same “healthy-yet-tasty” approach. Methi Dana (Fenugreek Seeds) apart from being antioxidant and antidiabetic it is also a great source of fibre, proteins, magnesium, iron, manganese and vitamin B6. It reduces blood cholesterol, controls blood sugar levels, helps losing weight and improves digestion Ingredients. These are just a subset of its numerous health advantages, for a detailed list of its benefits click here. Despite its goodness, Methi dana is not very popular probably because of its bitter taste. Therefore, this recipe uses jaggery to lessen the bitter taste and make it a more “tastebud-friendly” dish and goes well with paratha, poori or chapati. This dish also lasts long (6-7 days) when refrigerated in airtight container. The process to make this curry is fairly easy and ingredients are commonly available in a typical Indian kitchen.
So wait no more…take this unsung hero out from the back of your kitchen-shelf and try your hands at another “healthy-yet-tasty” dish.
Ingredients:
- ½ Cup- Fenugreek seeds (Methi-Dana)
- 1 Cup- Milk
- ½ Cup- Jaggery (Gur)
- 2 teaspoons- Red Chilli (Lal Mirch) powder
- 1 teaspoon- Turmeric (Haldi) powder
- 2 teaspoons- Coriander (Dhaniya) powder
- 2 teaspoons- Cumin (Jeera) powder
- 1 teaspoon- Black salt (Kala Namak)
- 1 pinch- Asafoetida (Hing)
- 1½ tablespoons- Oil
- 1 tablespoon- Dry mango (Aamchur) powder
- 2 dry red chillis (Sukhi Mirch)
- 2 bay leaves (Tej Patta)
- 1 tablespoon- Raisins (Kismish)
- 1 tablespoon- Cashew nuts (Kaju)
- Salt (as per taste)
Method :
- Wash methi dana with drinking water and soak it for 6-8 hrs in a mix of milk and water in equal proportion (using milk to reduce bitterness).
- Strain the mix of milk and water. Keep it aside for later use.
- Heat oil in a pressure cooker, add bay leaves and dry red chillis.
- Now add asafoetida, turmeric powder, cumin powder and coriander powder. Roast spices for 2 minutes.
- Add soaked methi dana into the cooker and mix well with roasted spices, now add raisins and cashew nuts and mix again.
- Now add red chilli powder, jaggery, salt, black salt, dry mango powder and mix well.
- Add the leftover mix of milk and water and bring it to boil. The consistency of the gravy should be running if needed add additional water.
- Close the lid of the cooker and pressure cook until 5-6 whistles.
- Once the steam completely released from the cooker, transfer the curry to a serving bowl.
- Serve hot with Parathas, Puris or Chapatis. It can also be used as the sweet and sour chutney with Kachori or Samosa.
