Dana Methi Ki Sabzi
A unique and traditional Rajasthani dish where fenugreek seeds are cooked in a delightful sweet, sour, and spicy gravy. This sabzi is a flavor explosion, balancing bitterness with tanginess and sweetness perfectly.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Fenugreek Seeds
- b.Rinse the fenugreek seeds thoroughly under running water.
- c.Soak the seeds in 2-3 cups of water for at least 8 hours or overnight. This step is crucial to reduce their bitterness.
- d.After soaking, drain the water completely. Transfer the seeds to a pressure cooker.
- e.Add 1 cup of fresh water and a pinch of salt. Pressure cook on medium heat for 2-3 whistles, or until the seeds are soft but still hold their shape.
- f.Allow the pressure to release naturally. Drain any remaining water and set the boiled seeds aside.
- 2
Step 2
- a.Prepare the Tempering (Tadka)
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat.
- c.Once the oil is hot, add the mustard seeds and let them crackle, which should take about 30 seconds.
- d.Add the cumin seeds, asafoetida, and broken dried red chilies. Sauté for another 30 seconds until the cumin seeds sizzle and the mixture is fragrant.
- 3
Step 3
- a.Cook the Sabzi
- b.Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir for 10-15 seconds, ensuring the spices don't burn.
- c.Immediately add the boiled fenugreek seeds and mix gently to coat them evenly with the spice mixture.
- d.Pour in 1.5 cups of water. Add the grated jaggery, tamarind pulp, and salt. Stir well to combine all ingredients.
- e.Bring the mixture to a gentle simmer. Cover the pan and let it cook on low heat for 10-12 minutes. This allows the flavors to meld and the gravy to thicken to a semi-dry consistency.
- 4
Step 4
- a.Garnish and Serve
- b.Once the gravy has reached your desired consistency, turn off the heat.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the sabzi rest for 5-10 minutes before serving. Serve hot with phulka, paratha, or as a side with dal and rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the fenugreek seeds overnight is the most important step to reduce their natural bitterness.
- 2Adjust the amount of jaggery and tamarind to achieve your preferred balance of sweet and sour flavors.
- 3Do not overcook the seeds in the pressure cooker, as they can become mushy and lose their texture.
- 4This sabzi tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to 3 days.
- 5For a richer flavor, you can use ghee instead of vegetable oil for the tempering.
Adapt it for your goals.
With Raisins
Add 1-2 tablespoons of golden raisins (kishmish) along with the jaggery for an extra layer of sweetness and a chewy texture.
With PotatoesWith Potatoes
Add one small boiled and cubed potato along with the fenugreek seeds to make the dish more substantial.
No Onion/Garlic VersionNo Onion/Garlic Version
This recipe is naturally free of onion and garlic, making it suitable for Jain and Sattvic diets.
Why this is on our healthy list.
Aids in Blood Sugar Control
Fenugreek seeds contain soluble fiber and compounds like galactomannan, which help slow down the absorption of sugar in the bloodstream, making this dish beneficial for managing blood sugar levels.
Promotes Digestive Health
The high fiber content in fenugreek seeds aids in digestion, prevents constipation, and promotes a healthy gut. Asafoetida also helps in reducing bloating and indigestion.
Rich in Iron
Both fenugreek seeds and jaggery are good sources of iron, which is essential for forming hemoglobin and preventing anemia. This dish can contribute to your daily iron intake.
Anti-Inflammatory Properties
Spices like turmeric and fenugreek itself contain compounds with potent anti-inflammatory effects, which can help reduce inflammation in the body.
Frequently asked questions
The key to reducing bitterness is soaking the seeds overnight and boiling them properly. If it's still bitter, you can add a little more jaggery or a squeeze of lemon juice at the end to balance the flavors.