Methi Dal Sabji (Chana Dal Version)

• 100 g chana dal (split Bengal gram), rinsed3½ oz chana dal (split Bengal gram), rinsed
• 120 g fresh fenugreek leaves (methi), picked from the tough stems4¼ oz fresh fenugreek leaves (methi), picked from the tough stems
• 1 tbsp neutral cooking oil1 tbsp neutral cooking oil
• ½ tsp cumin seeds½ tsp cumin seeds
• 1 small onion, finely chopped1 small onion, finely chopped
• 2 cloves garlic, finely chopped2 cloves garlic, finely chopped
• 1 green chilli, chopped, optional1 green chilli, chopped, optional
• ¼ tsp ground turmeric¼ tsp ground turmeric
• fine salt, to tastefine salt, to taste

Method

1. 1Soak the rinsed chana dal for 30 minutes, then drain it. Cover generously with fresh water in a saucepan and bring to a boil. Simmer for about 25–30 minutes, or until a grain crushes easily between your fingers without a hard centre. Drain, saving a little of the cooking liquid.
2. 2While the dal cooks, swish the methi leaves in a bowl of water to loosen any grit. Lift the leaves out, rinse again if needed, then drain and chop them roughly.
3. 3Heat the oil in a skillet over medium heat and let the cumin sizzle. Add the onion and cook until soft, then stir in the garlic, chilli and turmeric. Add the methi and stir for a few minutes until the leaves are wilted and tender.
4. 4Fold in the cooked dal and season with salt. Add enough reserved liquid to moisten the greens, a tablespoon at a time. Simmer together for 2–3 minutes, then serve with roti or rice.

Prefer to cook in Hindi, Tamil, Bengali or another language? Save this into the Zaika app and the method reads in yours.

Nutrition

Estimated, per serving.

Calories

138

Protein

6 g

Carbs

18 g

Fat

4.5 g