Rajesthani sprouted methi dana subzi

Dana Methi ki sabji or Fenugreek seeds curry is an authentic Rajasthani curry made with dry fenugreek seeds, dried fruits like dates, cashews, and raisins, and sugar or jaggery. People in Rajasthan depend a lot of dried foods like fenugreek seeds, and ker sangri due to the hot weather and unavailability of fresh vegetables. These curries are both tasty and nutritious. This is my mom’s recipe of the dana methi sabji. This is kind of fixed curry for festivals and it is also a good option for travelling as it does not need refrigeration. I just decided to sprout the methi to make it extra healthy. It was so delicious! I thought the kids would wrinkle up their noses but ended up really liking it!

Ingredients

Serves 4

• ½ cup dried fenugreek seeds (dana methi) soaked overnight. I kept it out in the strainer for a couple nights to sprout. 
• 2 tbsp oil
• 8-10 curry leaves
• 1-2 dry red chillies
• ¼ tsp mustard seeds
• ¼ tsp cumin seeds
• 10-12 cashew nuts
• 2 tsp red chilli powder
• ¼ tsp turmeric powder
• 2 tsp coriander powder
• 10-12 raisins
• 2-3 dates chopped
• ¼ cup chopped raw mango (replace with 1 tsp dry mango powder (amchur) if raw mango is not available)
• 4 tsp sugar
• 1 tbsp water
• Salt to taste

Recipe

Drain the water from methi seeds and put them in a strainer. Wash them under running water for 1-2 minutes to drain out the bitter taste.  Keep washing till the water that you drain from the seeds is clear (it should not be yellow)

Heat oil in a thick bottomed pan or kadhai. Add curry leaves, dry red chillies, mustard seeds, cumin seeds, and cashewnuts. Once the cashews are light brown, add the soaked methi seeds, raw mango pieces, salt, red chilli powder, coriander powder, raisins, and dates. Mix well and cook for two minutes on low flame. Add sugar and 1 tbsp water. Mix well and cook for two minutes. Remove from heat. Over cooking this curry will spoil its taste. Serve hot with chappati or paratha and/or rice.