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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.
Prepare the Fenugreek Seeds
Prepare the Tempering (Tadka)
Cook the Sabzi
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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.
This rajasthani recipe takes 40 minutes to prepare and yields 4 servings. At 210.79 calories per serving with 5.16g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Garnish and Serve
Add 1-2 tablespoons of golden raisins (kishmish) along with the jaggery for an extra layer of sweetness and a chewy texture.
Add one small boiled and cubed potato along with the fenugreek seeds to make the dish more substantial.
This recipe is naturally free of onion and garlic, making it suitable for Jain and Sattvic diets.
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.
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.
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.
Spices like turmeric and fenugreek itself contain compounds with potent anti-inflammatory effects, which can help reduce inflammation in the body.
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.
Yes, it is very healthy. Fenugreek seeds are rich in fiber, iron, and magnesium. They are well-known for their benefits in regulating blood sugar, aiding digestion, and reducing inflammation. The use of traditional spices adds further antioxidant properties.
One serving (approximately 0.75 cup or 140g) of Dana Methi Ki Sabzi contains around 150-180 calories, depending on the amount of oil and jaggery used.
Yes, you can. After soaking, boil the fenugreek seeds in an open pot with sufficient water for about 20-25 minutes, or until they are soft but not mushy. Then proceed with the recipe.
You can substitute jaggery with an equal amount of brown sugar or date paste. However, jaggery provides a unique, earthy sweetness that is traditional to this dish.
It has a very complex and unique flavor profile. It's a perfect balance of bitterness from the fenugreek, sweetness from the jaggery, sourness from the tamarind, and spiciness from the chilies and other spices.