Methi Chana Daal Sabji/ Menthya Matvadi Palya

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Around this time of the year we get good and fresh methi/fenugreek in the groceries and I make sure that I stuff a bunch of them in the fridge. There are some, who do not like the intense or bitter cooked taste of the methi, but fortunately we love it at home and so I try different recipes with it.  

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Here are some recipes using Methi that I have blogged earlier: 

I also make this easy Chana Daal, Methi Sabji, this is referred to as Menthya Matavadi Palya in Kannada. It is a delightful combination of lentils and Methi. Needless to say this is a very nutritious side dish. This might be a little dry for chapathis (unless you serve it with a salad), but tastes good with yogurt rice.


  • 1 cup Bengal gram/Channa dal (soaked overnight/4-5 hours)
  • 1 bunch Methi/fenugreek leaves
  • 1 medium onion (chopped)
  • 2 tsp cumin seeds
  • 3-4 green chillies
  • ¼ cup shredded coconut(optional)
  • ¼ tsp turmeric
  • Salt to taste 

Seasoning/ Tadka:

  • 1 tsp Mustard seeds
  • 1 tsp grated ginger
  • a pinch Asafetida/hing
  • 2-3 garlic pods (grated)
  • 4-5 Curry leaves
  • oil

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  • Soak the chanadaal in enough water for 4-5 hours or overnight.
  • Wash the methi thoroughly, cut and discard the thick stems. Retain only the leaves and the thin/soft stems. Chop finely.
  • Drain the water completely from the soaked chana daal. Grind it coarsely along with green chillies, cumin seeds, salt and turmeric. Do not add water and make a paste. Keep it aside.
  • Heat oil in a pan and add mustard seeds, asafetida, curry leaves. Add ginger garlic, mix well, and then add the chopped onions.
  • When the onions are nearly cooked, add the chopped methi leaves and keep stirring until the raw small of methi is gone.
  • Add the ground daal mixture and stir well. Be careful as the daal sticks to the bottom.
  • Cover with lid and let it cook on low flame for little while until the daal is cooked. Lastly add the shredded coconut and mix well.
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  1. Jaya Wagle says:

    I make this with split, hulled moong dal. I think I may have blogged about it too. But next time, I am going to try with chana dal. How can I resist after that click?

  2. Soma says:

    I am not even counting how many posts I have missed :-(. LOVE that garlic pickle. It happens to be my favorite kind of pickle.

    Never thought about freezing the methi! I have to do it soon. anything with methi green is lovely and this has to be super delicious dish.

  3. sonia says:

    Its sooooo yummy, i was searching for sabji for rotis and i am thankful to redchillies for publishing such a good healthy sabji for roti. Thanks

  4. Helthycookmom says:

    Thanks for this excellent recipe! i made this in my Pure-clay pot that i got from Miriams Earthen Cookware, it turned out fantastic, dal tasted much better when cooking in these pots. the food didn’t stick to the bottom. thanks again.

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