With the current COVID 19 situation, it has been hard to get fresh produce. I am paranoid about getting fresh green vegetables from the market and usually resort to using frozen veggies. However, after a certain point you do start missing fresh vegetables. So, I decided to grow the one vegetable that is the easiest! Methi! These grow within a week and are super healthy. The only downside to eating them is they are a little bitter. However, Mayur and I both do not mind that. I used baby methi leaves in this recipe. I have been trying to cook balanced meals lately and a great way to add some protein to this sabji was by adding some form of lentil. So, I chose to add kabuli chana. Enjoyed as a side dish or with rotis, this sabji makes for a great lunch or dinner.
What you will need:
| Ingredients | Quantity |
|---|---|
| Black Pepper Powder | 2/3 teaspoon |
| Cardamom Powder | 2/3 teaspoon |
| Garbanzo Beans/Kabuli Chana | 100 grams dehydrated or 1 cup presoaked |
| Jaggery | 1 tablespoon |
| Kalonji/ Onion Seeds | 1 teaspoon |
| Kashmiri Chili Powder | 1/2 teaspoon |
| Methi | 2 cups (cleaned) |
| Nutmeg Powder | 1/5 teaspoon |
| Oil | 2 tablespoons |
| Onion | 1 small |
| Salt | 3/4 teaspoon |
| Tomato Paste | 2 tablespoons |
| Turmeric | 1/2 teaspoon |
Prep Time: 20 minutes
Cook Time: 30 minutes
Serving: 4
How to make it:
- Soak the beans overnight. Next day, pressure cook until soft with 1 cup of water and 1/2 teaspoon salt.
- Clean and cut the methi leaves.
- Heat 1 tablespoon oil and saute a diced onion. Cool it and make a paste of it.
- Heat oil in a pan and once hot add kalonji.
- Saute the onion paste for 3 minutes.
- Add the tomato paste and saute for another minute.
- Add the turmeric, Kashmiri chili powder, cardamom powder, nutmeg powder, pepper powder and jaggery. Mix well and saute for 1 minute.
- Add the methi and chana along with the water of the boiled chana.
- Check for salt and add more if needed.
- Cook until the methi is cooked.
- Serve hot with rice or chapati.