Lentil Curry with Fresh Fenugreek Leaves

Wednesday, January 7, 2009

Ingredients

1 cup washed Fresh Fenugreek Leaves(methi, Menthaku).
1 cup toor dal (red gram Dal, kandi pappu)
4 to 5 whole dry red chillis
1 medium sized Tomato chopped

1 tsp oil
2 to 3 garlic cloves crushed
1/2 tsp mustard seeds
1 tsp cumin seeds(jeera)
curry leaves (optional)
pinch of asafoetida (optional)
1/2 tsp turmeric powder
1 medium sized onion chopped
1 tsp coriander powder
salt to taste
chopped coriander leaves for garnish
Method

1) Pressure Cook together Toor Dal, Fenugreek Leaves, dry red chillies and tomatoes in 2 cups of water. You can keep the Toor Dal in water for 30 mins or more so that it will cook sooner. You need to cook for 3 to 4 whistles so that Dal will get cooked nicely. Once done remove and mash all the ingredients with laddle and keep aside.

2) Heat 1 tsp Oil in a pan splutter mustard seeds, add cumin seeds, crushed garlic, asafoetida and turmeric powder and fry for 30 seconds.

3) Now add chopped onions and fry until they turn light brown or transparent. Add curry leaves and coriander powder and add this to the mashed & cooked ingredients in step 1.

This tastes good with Hot rice, I like to eat this with sangati which becomes a complete nutritious meal. I am going to post a recipe to make sangati now :-)