Posted on May 8th, 2024 03:30 PM


1 cup organic horsegram, soaked and sprouted

1 bunch of methi leaves, finely chopped

1 bunch palak leaves, finely chopped

1 tsp urad dal

1 tsp chana dal

2 red chillies

2 tsp cumin seeds

1 tsp fenugreek seeds

1 tsp mustard seeds

1/4 tsp kalonji (nigella seeds)

1/4 tsp ajwain (carom seeds)

1 tsp turmeric powder

1 garlic pod, crushed

1 onion, finely chopped

1 tbsp cold-pressed groundnut oil

1 cup freshly grated coconut (optional)

Himalayan pink salt, to taste


  1. In a pot, add 1 cup of sprouted organic horsegram with 3 cups of water.

  2. Cook the horsegram until tender. You can either slow cook it or pressure cook it according to your preference.

  3. Once cooked, strain the horsegram, reserving the water in a separate vessel.

  4. Heat cold-pressed groundnut oil in a cast iron pan. Add cumin seeds, fenugreek seeds, mustard seeds, kalonji, and ajwain for tempering. Let them splutter.

  5. Then, add urad dal, chana dal, and red chillies. Sauté until dals turn golden brown.

  6. Add crushed garlic and finely chopped onion. Sauté until onions turn translucent.

  7. Sprinkle turmeric powder and mix well.

  8. Add finely chopped methi and palak leaves. Season with Himalayan pink salt. Let the leaves cook for about 10 minutes until wilted and cooked through.

  9. Once the leaves are cooked, add the cooked horsegram and freshly grated coconut (if using). Mix well and cook for a few more minutes to blend the flavours.

  10. Your organic horse gram methi palak dry sabzi is ready to be enjoyed! Serve it with your favourite accompaniment, like tacos or chapatis, for a wholesome and nutritious meal.

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