Methi Dana Sabzi
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Methi Dana Sabzi is a unique Rajasthani dish made from soaked and boiled fenugreek seeds. While it might sound bitter, the process of soaking and boiling significantly reduces the bitterness, leaving behind a nutty and slightly sweet flavor. We usually add dried raisins (kishmish) and dates (khajoor) to balance the profile, creating a magnificent sweet-and-sour effect. It is a very healthy preparation, known for its digestive and medicinal properties. This dish is usually served in small portions as a side to a main meal, acting almost like a pickle or a digestive aid. It is a true testament to the inventive desert cooking of Rajasthan.
Ingredients
Cooking Instructions
Tips & Secrets
- Washing the boiled seeds multiple times is the most effective way to remove the bitterness.
- You can add a little bit of jaggery instead of dates if you prefer a different kind of sweetness.
- This dish stays fresh for 2-3 days in the fridge and actually tastes better the next day.
Nutritional Information(Per 100g)
125 kcal
5g
7g
15g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.