A great way to have your greens is by combining it with your favourite lentil. It turns nutritious and healthy. You also get the goodness of both iron and protein. In this recipe I have combined Tuvar Dal (pigeon pea lentil) with methi saag (fenugreek leaves) and prepared it the South Indian style.
I gave a tempering of mustard seeds and curry leaves and finished it off with sambar powder. I added tamarind pulp to make it tangy. Water can be adjusted according to the consistency desired. So please go ahead and try this dal recipe by following a step by step method with pictures.
- 2-3 bunches methi (fenugreek) leaves, washed & chopped finely
- 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
- 2 tbsp. oil
- 1 tsp. mustard seeds
- pinch of fenugreek seeds
- 1 onion, chopped
- 1 tsp. garlic, chopped
- 1 tsp. ginger, chopped
- 2 fresh red / green chilies
- 1 sprig curry leaves
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. tamarind paste
- 1 tsp. sambar powder
Pressure cook the dal in 1 1/2 cups water for 4-5 whistles. Whisk and keep aside. Heat oil in a pan and temper with mustard seeds and fenugreek seeds. After it stops spluttering, add the onion, ginger, garlic, green chilies and curry leaves.
Saute till light brown in colour. Add the chopped methi leaves and continue to fry on low flame for 10 minutes or till and leaves are completely wilted and dry.
Add the boiled dal, salt, turmeric powder, tamarind paste, red chili powder and sambar powder. Simmer for 3-5 minutes. Serve with chapatti or plain steamed rice.
Wash, rinse and chop the greens and keep aside.
Heat oil in a pan and temper with mustard and fenugreek seeds.
onion, ginger, garlic, chilies and curry leaves. Saute till light brown.
Add the chopped greens and saute till they are wilted and dry.
Add the boiled dal, salt and turmeric powder....
....followed by tamarind paste, red chili powder and sambar powder. Simmer
on low flame for 3-5 minutes. Serve with chapattis or rice.
Serve as a side dish with chapattis or rice.