Methi Dana Sabzi
A simple, healthy Indian vegetarian sabzi made with soaked fenugreek seeds (methi dana), spices, and a touch of sweetness — ideal for a fiber-rich, low-fat meal.
Ingredients
Equipment
Method
- Wash the methi dana thoroughly and soak in enough water overnight (or at least 4 hours) to soften and reduce bitterness. Drain before cooking.
- Heat oil in a pan or kadhai over medium heat. Add cumin seeds and asafoetida. Let the cumin crackle for a few seconds.
- Add turmeric powder, red chilli powder, coriander powder and stir gently for a few seconds so that spices release aroma.
- Add the drained methi dana. Mix well so seeds are coated evenly with the spices. Sauté for 1–2 minutes.
- Add raisins and jaggery (if using). Stir gently so they mix with seeds. Then add about ½ cup water, cover the pan with a lid and cook on low–medium heat for 10–12 minutes, stirring occasionally. Add more water if required to avoid drying out.
- Once methi dana is cooked and soft (you should be able to bite easily), sprinkle dry mango powder (amchur) and salt. Mix gently and cook uncovered for 1–2 more minutes so sabzi becomes dry to semi-dry consistency.
- Turn off heat. Garnish with fresh coriander leaves. Serve warm with roti or rice.
Notes
Soaking methi dana reduces bitterness and improves digestibility. Using minimal oil and optional jaggery/raisins keeps sabzi healthy yet satisfying.