Methi bhaji | Methi sabji
Methi bhaji is a very easy, quick, and healthy yet delicious dry sabji preparation that is served as a side dish with chapati or jawar roti (bhakri). It is also one of the best tiffin recipes not only for kids but elders too. This Maharashtrian style methi bhaji has very few spices used, so it has a dominant methi (fenugreek) leaves flavor.
Fenugreek, commonly known as Methi, is a rich source of protein, minerals, vitamins, and fibre. Always select bunches that are fresh and green in colour. Avoid if they are yellow or very dry textured.
Methi Leaves health Benefits:
Fenugreek leaves are rich in fibre and have high amounts of Vitamins and minerals. The following are the nutritional facts of Fenugreek leaves per 100 gm:
Total Calories: 50, Carbohydrates: 58 gm, Total Fat: 6 gm, Sodium: 67 mg, Potassium: 770 mg, Protein: 23 gm, Iron: 186 % of Daily Values, Vitamin B6: 30 % of DV, Magnesium: 47 % of DV
1. Reduce the risk of diabetes:
at least four compounds in fenugreek have antidiabetic properties. They primarily:
Reduce intestinal glucose absorption
Delay gastric emptying
Improve insulin sensitivity and action
Reduce concentrations of lipid-binding protein
2 – Improve weight loss:
Fenugreek may suppress the appetite and increase feelings of fullness, which could help reduce overeating and lead to weight loss.
3 – Reduce inflammation:
The substantial levels of antioxidants in fenugreek give it great potential as an anti-inflammatory agent.
4 – Reduce the risk of heart and blood pressure conditions:
Fenugreek may help regulate cholesterol levels and improve blood pressure, which can reduce the risk of developing heart conditions and improve heart health.
5 – Fenugreek Leaves Cures Anaemia:
The high levels of iron and nutrition in fenugreek leaves are perfect for the treatment of anemia and well as to prevent the problem. Including fenugreek leaves in the diet is all you need to do to fulfil the requirements of iron and increase the red blood cells and haemoglobin. It is also advised to use Fenugreek leaves in your daily cooking.
6 – Natural cholesterol reducer:
Fenugreek leaves can help in improving intestinal cholesterol absorption and production of cholesterol in the liver. It reduces cholesterol in people suffering from Atherosclerosis and diabetes. Some studies also show that fenugreek can increase the production of good (HDL) cholesterol and reduce the production of bad (LDL) cholesterol and triglycerides.
Every household has its own version of making this methi bhaji. People make many variations by adding coconut, matar, paneer, chicken, potato, onion, or besan. Methichi bhaji is a Maharashtrian dish that is simple to make, healthy, and very tasty with chapati. Leafy vegetables are extremely nutritious, combining them with lentils not only makes them healthier but a finger-licking side dish also gets ready with chapati and rice. So let see how to prepare this methi chi bhaji with just a few ingredients.
Few more Methi recipes on the blog are:
Course: – Main Course
Prep Time: – 10 Minutes
Cooking time: – 15 Minutes
Total Time: – 25 Minutes
Servings: – 4 Peoples
Methi bhaji recipe Video:
Ingredients for methi bhaji:
200 gms – Methi leaves (fenugreek)
1/4 cup – Moong dal (Petite Yellow Lentils)
2 tablespoons – Ground peanuts
1 no. – Green chilli (more or less as you want)
8-9 nos. – Garlic cloves (crushed)
1/2 teaspoon – Turmeric powder
1 tablespoon – Cooking oil
1/2 teaspoon – Cumin seeds (Jeera)
Salt to taste
How To Make Methi Bhaji (Step By Step Photos):
1 – First soak the moong dal for 30 minutes.
2 – Separate methi (fenugreek) leaves from the stem and clean them, wash the leaves 2 times with clean water and keep the washed leaves slanted in a sieve or plate in such a way that the excess water comes out from the leaves.
3 – Heat 1 tablespoon of oil in a kadhai. Once the oil gets heated put the flame on medium flame and then add jeera, crushed garlic, and green chilli.
4 – When it starts crackling, then add soaked moong dal to it, and cook by stirring continuously for a minute.
5 – Now add methi leaves and mix them all well together.
6 – Once methi leaves get combine with ingredients then lower the flame and cover the lid and allow it to cook for 3-4 minutes.
7 – After 4 minutes remove the lid and add salt, add grounded peanuts and a little bit of water (around 1 tablespoon) and again mix all well gently. Finally, cover the lid and cook it for a minute on low flame.
8 – After a minute turn off the flame. Your methi bhaji(sabji) is ready.
Serve it hot with chapati, jawar roti, or rice.
Tips for Methi Bhaji:
1 – To reduce the bitterness of methi leaves, wash methi leaves, sprinkle some salt over them, and let them rest for 15-20 minutes. Then squeeze out all the water using your fist. Then chop and use them in the recipe.
2 – Soaked moong dal cook very quickly so, must sock it while using it for methi bhaji.
Because methi leaves take very little time to cook.
3 – If you have no time for soaking moong dal for methi bhaji, then instead of using moong dal use red gram dal by only washing, before using it no need to soak, because it takes very little time to cook as compared to moong dal. It doesn’t affect the taste of methi bhaji.
4 – You can skip grounded peanuts. But l prefer to use it, because it not only increases methi bhaji taste but also makes it healthier.
Methi bhaji-methi sabji
Ingredients
- 200 grams Methi leaves (fenugreek)
- 2 tablespoon Moong dal (Petite Yellow Lentils)
- 2 tablespoon Ground peanuts
- 1 no. Green chilli (more or less as you want)
- 8-9 nos. Garlic cloves (crushed)
- ½ tablespoon Turmeric powder
- 1 tablespoon Cooking oil
- ½ teaspoon Cumin seeds (Jeera)
- Salt as per taste
Instructions
- First soak the moong dal for 30 minutes.
- Separate methi (fenugreek) leaves from the stem and clean them, wash the leaves 2 times with clean water and keep the washed leaves slanted in a sieve or plate in such a way that the excess water comes out from the leaves.
- Heat 1 tablespoon of oil in a kadhai. Once the oil gets heated put the flame on medium flame and, then add jeera, crushed garlic and green chilli.
- When it starts crackling then add soaked moong dal to it, and cook by string continuously for a minute. Now add methi leaves and mix all well together.
- Once methi leaves get combine with ingredients then lower the flame and cover the lid and allow it to cook for 3-4 minutes.
- After 4 minutes remove the lid and add salt, add grounded peanuts and a little bit of water (around 1 tablespoon) and again mix all well gently. Finally, cover the lid and cook it for a minute on low flame.
- After a minute turn off the flame. Your methi bhaji (sabji) is ready.Serve it hot with chapati, jawar roti, or rice.
Notes
Because methi leaves take very little time to cook. 3 - If you have no time for soaking moong dal for methi bhaji, then instead of using moong dal use red gram dal by only washing, before using it no need to soak, because it takes very little time to cook as compared to moong dal. It doesn't affect the taste of methi bhaji. 4 - You can skip grounded peanuts. But l prefer to use it, because it not only increases methi bhaji taste but also makes it healthier.
