Dal Methi (Paruppu Vendhayakeerai)

Ingredients:

·         ½ cup of Toor dal

·         1 bunch of Methi (Fenugreek) leaves

·         1 medium sized Onion chopped

·         1 Tomato diced

·         3 Garlic cloves

·         2 Green chillies cut in length

·         1 tsp. Chilli powder

·         ¼ tsp. Turmeric powder

·         ½ tsp. Mustard seeds

·         ½ tsp.Urad dal seeds

·         ½ tsp. Cumin seeds

·         Few sprinkles of Asafoetida

·         Few Curry leaves

·         Salt to taste

·         1 tsp. Oil

Preparation:

·       Remove the roots of the methi, wash it thoroughly and finely chop the methi leaves along with their tender stems.

·       Add little salt to the finely chopped methi leaves cover it and keep it aside for 10 minutes.

·       After 10 minutes, squeeze the methi leaves to remove out all the water so by doing this the bitterness of the methi can be reduced.

·       Take the toor dal along with garlic and pressure cook for 10 minutes.

·       In a pan, heat oil, add mustard, urad dal, cumin, curry leaves, green chillies, onion one by one and sauté finely until the onion changes to light brown.

·       Add the tomatoes and sauté it finely until it is cooked well.

·       Now add the methi leaves, turmeric powder, chilli powder and sauté it.

·       When the methi leaves are done well add the cooked toor dal, sprinkle little asafoetida, give a stir and leave it in reduced flame.

·       Check for the salt (keep in mind to add salt as per taste because we have already given methi leaves a salt rub).

·       When the dal methi thickens turn off the stove.

·       Tasty Dal methi is ready and serve it with rice & ghee.