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...
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...
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| methi daal with the cauliflower. |
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