How to make Methi Urad Dal ki Subzi -
A unique combination of fresh fenugreek and split black grams.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Fresh Fenugreek Leaves, Split Skinless Black Gram
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Methi Urad Dal ki Subzi checkout Methi Tomato Paneer, Sukhi Metho Wadiyaan, Methi Brown Poha Biryani, Methi Chaman - SK Khazana . You can also find more Main Course Vegetarian recipes like Imli Bhindi Mashed Potato Curry Gajar Matar ki Sabzi - SK Khazana Mexican Corn Pie
Methi Urad Dal ki Subzi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 51-60 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Methi Urad Dal ki Subzi Recipe
Fresh Fenugreek Leaves leaves separated 1 medium bunch
Split Skinless Black Gram soaked 1 cup
Oil 2 tablespoons
Ginger finely chopped 1 tablespoon
Garlic cloves finely chopped 8-10
Kashmiri red chilli powder 1 teaspoon
Coriander powder 1 tablespoon
Turmeric powder 1/4 teaspoon
Dried mango powder (amchur) 1 teaspoon
Green chilli finely chopped 1 small
Salt to taste
Onion finely chopped 1 medium
For garnishing
A lemon wedge
Thin strips of red capsicum
Method
Step 1
Heat oil in a non-stick kadai, add ginger and garlic and sauté for 1-2 minutes or till garlic is lightly browned.
Step 2
Add fenugreek leaves and sauté for 6-8 minutes. Add Kashmiri red chilli powder, coriander powder, turmeric powder, dried mango powder, green chilli, salt and onion and mix well. Sauté for 3-4 minutes.
Step 3
Drain black gram, add to the kadai and mix well. Add 2 cups water and mix. Cover and cook for 5-6 minutes or till all the moisture dries up and the gram is completely cooked.
Step 4
Transfer into a serving bowl. Garnish with a lemon wedge and thin strips of red capsicum and serve hot.
Nutrition Info
Calories : 1189 Kcal
Carbohydrates : 146.2 gm
Protein : 61.9 gm
Fat : 39.6 gm
Other : Folic Acid- 273mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
