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Methi Leaf Bhaji with Channa Dal and Onion

Fenugreek leaves are very low in calories and fats, have a low glycemic index, are a rich source of dietary fiber and are an excellent source of several vital antioxidants and minerals like folic acid, vitamin C, vitamin A, vitamin E, carotenes, calcium, iron, magnesium, potassium, selenium, and manganese. The soluble and insoluble dietary fiber content in the leaves aid in digestion and smooth bowel movements. Methi leaves contain certain chemicals that aid in insulin production. These leaves are an excellent sources of vitamin K, which is important to help strengthen bone mass and prevent osteoporosis. Fresh methi greens help prevent iron deficiency anemia and may help protect a person from cardiovascular diseases, asthma, and colon and prostate cancers. These greens work as an antibacterial and aid in the cure of Alzheimer’s disease. So all in all, it’s a good ingredient to have in your diet on a regular basis.

Recipe credit: Darshana Muzumdar

Serves 4 people as a part of an Indian meal.


  • 1 bunch methi (fenugreek) leaves (approx. 250-300 gms)
  • ½ cup channa dal (Bengal gram)
  • ½ cup of fresh coconut grated (optional)
  • 1 onion
  • 1 tsp jaggery/date paste
  • ¼ tsp turmeric powder
  • ½ tsp chilli powder
  • ½ tsp sambhar powder
  • ½ tsp mustard seeds
  • 1 tsp coconut or groundnut oil
  • Salt to taste


Wash and soak the channa dal for around 2 hours. Sort and clean the fenugreek leaves separating them from the stalks. Wash the leaves at least twice soaking them in the first wash for a few minutes, and drain off the water. Cut the leaves fine, add salt and rub it well. This will release water from the leaves. Squeeze out the water and put the leaves aside in a bowl. This is done to remove the bitterness in the leaves. Chop onion finely. Heat oil in an iron tempering ladle and add mustard seeds. When they splutter, add onion. Sauté on a low flame till the onion is soft. Empty the contents into a thick bottom steel pot and add the soaked channa dal. Cook with a little water till the channa dal is half cooked. Add the chopped methi leaves, cover and cook on low heat till both are well cooked. Add some water to prevent the bottom from burning. Add turmeric powder, chilli powder, sambhar powder, jaggery, grated coconut if using, and salt. Mix well, and remove from heat. Serve hot or warm with fresh rotis.

For the Whole-Food Plant-Based (WFPB) version:

Do not cut the leaves as they will lose their nutrients, or if you wish to cut the leaves use them as they are without removing the water content.

Do not use oil. For the whole plant version do not use oil. Add a little salt to the chopped onions and keep them aside in a thick bottom steel pot for 15 minutes for them to release moisture. Turn on the heat and sauté it. Add a couple of tablespoons of water or more, if necessary, till the onion is cooked and soft and then continue to sauté it till it is translucent and a light golden brown. Alternatively, put the chopped onions in a pressure cooker, add half a cup of water and pressure cook for one whistle. Once the pressure cooker is cooled, open it and sauté the onion till all the water has evaporated and the onion starts becoming slightly brown.

Heat an iron tempering ladle and add the mustard seeds and wait till they pop. Add these to the onion and continue as above.

Use date paste instead of jaggery.

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