Methi ki sabji is basically made of fenugreek leaves and red lentil (masoor ki dal) or moong dal. This dish holds the perfect taste and health to go along with any kind of chapati, paratha, or poori. They are made in lots of varieties. Some add boiled potatoes and call it ‘Aloo Methi’ or just the leaves cooked with roasted garlic, but the species remain the same. This recipe of methi leaves and dal are cooked together to make it way more nutritious and healthy to be added to the diet. A plain simple recipe just with basic spices and salt is healthy and convenient to make too.
Health Benefits Associated with Fenugreek Leaves
Green leafy vegetables are considered to be the healthiest but ‘Fenugreek Leaves’ top the list here. This nutritious leaf belongs to the legume family. Till now, it has been used in cuisines as a side ingredient that just adds flavour to any dish. But recognizing the health benefits it holds, these leaves have become one of the main dishes in Indian households all over either in a dry sabji form or stuffed inside a wheat dough and cooked in the form of paratha. Methi Parathas are very well known by everyone and if served for breakfast could make anyone’s day. Fenugreek is good for heart, diabetes, skin and health and also good for women with polycystic disease. It has high high antioxidants and prevents gastric disorders. These leaves serve a good staple during weight loss as it helps in digestion and prevent any kind of inflammation or bloating. The leaves contain all the basic nutrients like vitamins, calcium, iron, phosphorus, sodium, magnesium and what not.
Ingredients
- 1 Bowl Fenugreek Leaves
- 1/2 Cup Red Lentil / Moong Dal
- 1 Sliced Onion
- 1 Roughly Chopped Tomato
- 2 Green Chilies
- 5 Sliced Garlic Pieces
- 3 Tbsp Oil
- Salt as per taste
Method Of Preparation
- Break the fenugreek leaves into small pieces with your hands
- Heat oil in a pan and add the chilies and the sliced garlic, let it splutter
- Add onions and cook for 2 minutes
- Now, add the soaked dal (the dal must be soaked in water for about half an hour), mix well and cook
- Add the tomatoes and cook them well, till turned mushy
- Add salt to the pan
- Add the leaves in two amounts (add the first half and mix and then the second half) and mix well
- Cover the pan and cook it for some 7-8 minutes
- Turn off the flame and the dry sabji is ready to be served hot
This easy recipe could be served on the dining table at any time of the meal and could be enjoyed with hot chapatis or even could be consumed alone. This beautiful-looking dish acts as a perfect appetizer and is appealing to the eyes. It can be a great buddy for anyone’s next weight loss journey.
