Ingredients: 1/4 cup Methi Seeds (Fenugreek Seeds) – soaked overnight,2 Dates – cut lengthwise,15 Raisins,1/4 teaspoon Asafoetida (hing),2 teaspoons Coriander (Dhania) Powder,1-1/2 teaspoon Fennel Powder,1/2 teaspoon Cumin powder (Jeera),1-1/2 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Red Chilli powder,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Jaggery,1 tablespoon Coriander (Dhania) Leaves – chopped,1 tablespoon Mustard oil,Salt to taste

Time in minutes: 30 Servings: 4 Course: Side Dish Diet: Vegetarian

Instructions: To begin making Methi Dana Sabzi Recipe first soak the methi seeds overnight. Wash the methi dana couples of times to remove all the debris and then soak it overnight.To make the Methi Dana SabziHeat a pressure cooker and add mustard oil. Once the oil is hot add the cumin seeds and Asafoetida (hing). Allow the cumin seeds to crackle and then reduce the flame to low.Once the cumin seeds have crackled add all the dry spice powders, turmeric powder, coriander powder, cumin powder, red chilli powder and saute for a few seconds. Add the drained methi dana to the spices and saute for two minutes.After the methi dana have combined well with the spices add the dates and the raisins and combine.Next add the amchur powder and the jaggery and one cup of water and mix the Methi Dana Sabji well.Close the pressure cooker and cook the Methi Dana Sabzi for 4 to 5 whistles and turn off the heat. Allow the pressure to release naturally and then open the pressure cooker.Stir in coriander leaves into the Methi Dana Sabzi, check salt and adjust to taste and remove Methi Dana Sabzi into a serving bowl. Serve Methi Dana Sabzi hot along with Rajasthani Dal, Besan Aur Mirch Ki Sabzi and Rajasthani Korma Roti for a wholesome healthy indian lunch.