That slightly bitter after-taste you get after eating a bowl of Gujarati dal or kaddu sabzi isn’t just an added layer of flavor. Methi seeds, used to temper these dishes, are also packed with nutrients and good for weight-loss as well.
Methi (fenugreek) seeds are rich in a polysaccharide known as galactomannan, which creates a feeling of fullness, as well as 75% soluble fiber. Both are great for weight loss. Apart from its digestive benefits, the seeds also help slow the rate of blood sugar absorption in the body, and thus help regulate sugar levels. That’s why methi seeds are recommended for diabetics.
The best way to consume methi seeds is to soak before using. Alternatively, you can dry roast the seeds until they change colour, and after cooling, grind them in a mixer to use in curries or while cooking. Soak a fistful of methi seeds along with rice and urad dal for about six hours to prepare batter for idli and dosa.
1. Gujarati Dal
1 cup tur (arhar) dal
2 tbsp peanuts
1 tbsp ghee
1 tbsp oil
¼ tsp hing (asafoetida)
¼ tsp rai (mustard seeds)
¼ tsp jeera (cumin seeds)
¼ tsp methi (fenugreek) seeds
A few kadipatta (curry) leaves
1 laung (clove)
A small piece of dalchini (cinnamon)
1 tejpatta (bayleaf)
A few dry red chillies
A few green chillies, slit
4 to 5 pieces of kokum, soaked in water
Small piece of ginger, grated
¼ cup tomatoes, chopped
¼ tsp red chilli powder
¼ tsp haldi (turmeric) powder
Gur (jaggery) and lemon to taste
Salt to taste
Coriander leaves for garnish
- Pressure cook dal and peanuts with 2 cups water for 3 whistles. Cool, and blend in a mixer till smooth.
- Heat the ghee and oil in a pan. Add hing, rai, jeera and kadipatta. Once it crackles, add methi seeds, whole garam masala, tejpatta, whole red chillies, green slit chillies and fry before tempering the dal mixture.
- Add 1½ cup water, kokum, tomatoes, gur, lemon juice, ginger and dry masala to the dal and bring to a boil. Let it simmer for 10-15 minutes, stirring continuously. Garnish with coriander leaves and serve.
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