A great way to have your greens is by combining it with your favorite 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 in 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. Serve with hot steamed rice for a comfort meal. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare my version of this yummy dal.
- 2 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
- 1 dry red chili
- 1/4 tsp. asafoetida
- 1 onion, chopped
- 1 tsp. garlic, chopped
- 1 tsp. ginger, chopped
- 2 green chilies, chopped
- 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
Then add the onion, ginger, garlic, green chilies and curry leaves. Sauté till light brown in colour.
Add the boiled dal, salt, turmeric powder, tamarind paste, red chili powder and sambar powder. Simmer for 3-5 minutes. Serve with chapatti or steamed rice.
Take 2 bunches of methi leaves, wash, rinse and chop it finely.
Heat oil & temper with mustard seeds, red chili & asafoetida.
Add onion, ginger, garlic, green chilies & curry leaves. Sauté till
light brown in colour.
Add chopped methi leaves & saute on a low flame till the leaves are wilted.
Serve with chapatti or steamed rice.
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