Daakh Danamethi Ki Sabji Recipe

Daakh Danamethi Ki Sabji

  • Prep Time
    360 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Intermediate

Daakh Danamethi Ki Sabji is a popular dish from Rajasthani cuisine.

The blend of the natural sweetness of raisins and the fenugreek seeds makes a delicious Daakh Danamethi Ki Sabji. This treat is good for digestion too. This rich sabji is a popular sabji for the marriage function or for special occasions as well. Moreover, fenugreek seeds are very good for cardiac health as it prevents the absorption of cholesterol. You can store this dish in the refrigerator for 10 to 12 days. It tastes great with hot roti, poori, or paratha. So, try this recipe and share your feedback in the comment section.

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This recipe was prepared by a lovely Mom: Mamta Dangayach From Rajasthan

Tips and Suggestions by the Mom Chef:

  • You can store this dish in the refrigerator for 10 to 12 days.
  • The thickness of the sabji can be adjusted as per choice.

For more such exciting recipes like Daakh Danamethi Ki Sabji, please click on the following links:

  1. Kair Daakh Ki Sabji | Kair Kishmish Sabji
  2. Danamethi Stuffed Mirch
  3. Aloe Vera Danamethi Ki Sabji

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Ingredients

  • FOR PREPARING DANAMETHI :
  • Fenugreek seeds / Danamethi - 1/2 Cup
  • Salt - As per taste
  • Water - As required
  • FOR PREPARING KISHMISH :
  • Raisins / Kishmish - 1/2 Cup
  • Water - As required
  • FOR PREPARING DAAKH DANAMETHI KI SABJI :
  • Mustard oil / Sarso ka tel - 1 Tablespoon
  • Cumin seeds / Jeera - 1/2 Teaspoon
  • Cardamom / Elaichi - 2
  • Nigella seeds / Kalonji - 1/2 Teaspoon
  • Dry ginger / Sukhi adrakh - 1/2 Teaspoon
  • Asafoetida / Hing - A pinch
  • Turmeric powder / Haldi powder - 1/4 Teaspoon
  • Coriander powder / Dhaniya powder - 1/2 Teaspoon
  • Red chilli powder / Lal mirch powder - 1 Teaspoon
  • Salt - As per taste
  • Fennel seeds / Saunf - 1/2 Teaspoon
  • Sugar - 1 Teaspoon
  • Lemon juice / Nimbu ka ras - Of 1/2 lemon

Instructions

  1. FOR PREPARING DANAMETHI :
  2. Soak fenugreek seeds for 5 to 6 hours. Strain it. Transfer it to a pressure cooker. Add salt and water. Then cook it till 2 whistles on high flame. Strain the water. Keep it aside.
  3. FOR PREPARING KISHMISH :
  4. Soak kishmish in water for 2 to 3 hours. Keep it aside.
  5. FOR PREPARING DAAKH DANAMETHI KI SABJI :
  6. Heat oil in a pan. Add cumin seeds, cardamom, kalonji, dry ginger, asafoetida, and cooked fenugreek seeds.
  7. Then add turmeric powder, coriander powder, red chilli powder, and salt. Mix well and saute it on a medium flame for 2 to 3 minutes.
  8. Now add fennel seeds and soaked kishmish with its water, and sugar. Mix well. Cook it for 2 to 3 minutes on medium flame.
  9. Add lemon juice and turn off the flame. Transfer the sabji into a serving bowl.
  10. 'Daakh Danamethi Ki Sabji' is ready to be served.

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