Methi chana dal sabzi

This is one sabzi that my husband keeps reminding me to make, because he loves it! Its taste is enhanced when mustard oil is used, though you can use any medium.

Methi contains protein, fibre, vitamin C, niacin, potassium, iron and alkaloids. It also contains a compound diosgenin which has oestrogen-like properties, as well as steroidal saponins.

Despite the fact that methi is one of the oldest medicinal herbs, ongoing research in India and abroad is currently uncovering new possibilities for its potential role in the treatment of diabetes and high cholesterol levels associated with coronary heart disease. Methi helps flush out harmful toxins, relieves indigestion and treats constipation. . It also stimulates the immune system.

Ingredients:

Fenugreek (Methi) seeds          - ½ cup

Bengal gram (Chick pea) dal     - 1 cup

Water   - 11/2  liters

Mustard oil       - 1 tbsp

Jeera    -1/2 tsp

Turmeric powder          - 1/3 tsp

Chilli powder    - ½ tsp

Coriander powder        - 11/2 tsp

Dried mango powder    - ¾ tsp

Garam masala powder  - ½ tsp

Salt to taste

Method:

Soak methi seeds and Bengal gram dal together for about 6 hours. Pressure cook this in 11/2 liters of water for 3 minutes. Cool, drain and keep aside.

Heat the mustard oil in a pan (preferably a non- stick pan) and add the jeera, and all the masala powders. Toss in the cooked methi and chana dal. Stir for about 5 minutes on medium heat and remove from fire. Goes well with rice or chapattis.