Daily Thali -3 Chawali Usal , Methi Bhaji

1 Mins read
Allergy Free Chawali Usal and Methi Bhaji Recipe

Next in the “Khane Mein kya hain?” series , I am making my personal favorite combination. A perfect balance of protein , green veggies , grains and most important taste! Today I am serving it with Jowar roti , millet rice and side of coconut garlic chutney and fresh cut cucumbers.

This Recipe is free from:










Chawali Usal 


Chawli – 1 cup – sprouted

Onion finely chopped – 1

Ginger – Garlic paste – 1 TSP

Coconut powder – 2 TBSP

Vegetable oil – 1 TBSP

Mustard seeds – 1 TSP

Cumin seeds – 1 TSP

Hing powder – 1/4 Tsp

Turmeric powder – 1 Tsp

Red Chilli powder – 1 Tsp

Amsul / kokum – 4-5 or Kokomo syrup – 1 TBSP

Goda Masala / Garam Masala – 1 TBSP

Jaggery – ¼ TSP

Salt to taste.

Freshly grated coconut – coarsely grinded – ¼ cup

Cilantro – finely chopped for serving


Sprout the Chawli .

Heat a Pan on medium flame. Once hot add oil.

Once the oil is hot add mustard seeds. Once they splutter , add the cumin seeds and hing powder.

Add Onions and saute till they turn translucent. Add coconut powder and sauté for a minute.

Add ginger garlic paste and saute for a minute. 

Add turmeric powder , chilli powder, goda masala , salt to taste. Mix well and saute for another 2-3 minutes.

Add sprouted chawli. Mix well.

Add the jaggery , amsul syrup and mix well.

Add warm water to adjust consistency. Cover and let it cook till chawli gets cook. 

Methi Bhaji


1 bunch fenugreek greens – pluck the leaves and discard the stem.

Moong dal / Split Green gram – ⅓ cup – soaked in water for 2-3 hours

Onion – 1 finely chopped

Garlic cloves 2-3 – crushed

Green chilies – 2 finely chopped

Vegetable oil – 1 TSP

Hing powder – ¼ TSP

Salt to taste.


Wash fenugreek leaves thoroughly.

Heat a Iron kadai (cast iron pot) on medium heat. Once hot add oil. Once hot , add hing powder.

Add crushed garlic and let saute till they turn golden brown. Add chopped green chillies.

Add chopped onion saute till they turn translucent.

Add soaked moong dal and mix well. Saute for a minute.

Add washed fenugreek leaves and mix well.Add salt to taste and mix well. Once you add salt leaves start to release water. Cook leaves till water dries out. Do not cover kadai while cooking.

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