Indian Staple - Methi Daal - Lentils with Fenugreek leaves

A good way to eat some fresh methi (fenugreek leaves). I love this dish...comfort food when eaten with rice!

1/2 cup tuvar daal (also known as arhar daal or toor daal)
1 cup (or 1 bunch) fresh methi leaves, washed and chopped
4 green chillies
1 medium tomato chopped
5-6 garlic cloves chopped fine
1 green chilli sliced
3 TBS ghee
salt, sugar, jeera, hing, mustard seeds, turmeric powder

Wash the tuvar daal and cook it along with the methi leaves in a pressure cooker with 1/2 tsp turmeric powder and 1/4 tsp hing. (Usually takes 2 whistles and 15 minutes on low). When cooked, mix properly and add salt to taste. Add about 1/2 tsp sugar and mix well.

Heat a saucepan, heat ghee and temper with jeera (cumin), mustard seeds and hing. Add the tomatoes, chili and garlic and cook till the tomatoes break down.

Add the daal - methi mixture. Add water till it's a nice thick soupy consistency. Adjust salt.Bring to a complete boil. Serve hot...

methi daal with the cauliflower.

Cauliflower bhaji

This is one of the simplest cauliflower preparations...Connie here is the recipe for you. One of the few vegetable preparations that my daughter Anagha requests!

3 cups cauliflower florets, washed and drained well. (don't want any water in there- it makes the vegetable too watery.)
3/4 cup onion finely chopped
4-5 green chillies or to taste
7-8 kadipatta leaves (curry leaves)
1/4 tsp garam masala
1/2 tsp turmeric powder
oil, salt, sugar, mustard seeds, hing.
chopped coriander leaves

Heat oil in a pot big enough to be able to saute the florets easily, they should not be crowded. When the oil is hot, temper with mustard seeds, hing and turmeric. Put in the onions, green chillies and 4-5 curry leaves. Saute till the onion is nicely browned. Then add the cauliflower florets and the remaining curry leaves. Stir well till the florets are well mixed in with the onion. Add salt to taste and a big pinch of sugar and a tablespoon of chopped coriander leaves. Cover and cook on a low flame, stirring occasionally. When the florets are tender, add the garam masala and the remaining coriander leaves.

You can add peas or potatoes to this dish as well. If adding peas simply add once the cauliflower is mixed in and adjust seasoning for the peas.
If adding potatoes, cut them about the same size as the florets and add them with the florets.

Methi daal and Cauliflower bhaji.