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I love to add greens to any dish possible. It gives a new dimension of taste and increases the health quotient of the dish. Methi leaves are hard to come by here in US except during Spring/Summer. I never fail to pick a bunch of fresh greens when I find them. This time I was happy to find this fresh methi leaves during my grocery shopping. Was planning something different this time, but I realized that I hadn't posted Denny's Vendhaya Keerai Kulambu which I make often and is a favorite at home.
Ingredients:
Toor dhal - 1/2 cup
Fresh Methi leaves / Fenugreek leaves - 1 small bunch - picked & cleaned
Onion - chopped - 1 cup
Garlic - 7-8 cloves - sliced
Tomato - 1 - chopped fine
Tamarind extract - 1/2 cup - Juice from tamarind about a size of a lime
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds / Methi / Vendhayam - 1/2 tsp
Curry leaves - a few
Jaggery - size of a blueberry - optional
Gingelly oil - 2 tbsp
Make a paste:
Channa dhal - 1 tbsp
Coriander seeds - 1 tbsp
Red chillies - 4
Cumin seeds - 1/2 tsp
Method:
Wash and soak the toor dhal for 30 mins. Dry roast the ingredients under for the spice mix one by one in medium heat. Make a paste in a blender adding water as required. Pressure cook the toor dhal with 2 cups of water, little salt and a pinch of turmeric powder for 1 whistle. Alternatively you could cook in a open vessel with water until cooked, but still holds its shape. Set aside.
Heat oil in a wide pan and add mustard seeds, methi seeds and curry leaves. When the mustard seeds splutter, add the chopped onion and garlic and saute until it turns soft. Add the tomato and a pinch of salt and saute until they turn mushy. Now add the freshly ground spice paste and mix in medium heat until the oil separates from the sides. Time to add the feneugreek leaves. Add the leaves and fry for a minute or so until it wilts. Pour the tamarind juice and allow it to boil. Transfer the cooked toor dhal to this mixture. Mix and check for salt and add if required. When it comes to a boil, add the jaggery and simmer the mixture for about 10-15 mins. This enables better melding of the flavors. Serve hot with steamed rice and papads!
Sending this kulambu to Show me your HITS - Lentils & Legumes event by Sangeetha; Kalyani's Kitchen Chronicles - Only Vegan.
Toor dhal - 1/2 cup
Fresh Methi leaves / Fenugreek leaves - 1 small bunch - picked & cleaned
Onion - chopped - 1 cup
Garlic - 7-8 cloves - sliced
Tomato - 1 - chopped fine
Tamarind extract - 1/2 cup - Juice from tamarind about a size of a lime
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds / Methi / Vendhayam - 1/2 tsp
Curry leaves - a few
Jaggery - size of a blueberry - optional
Gingelly oil - 2 tbsp
Make a paste:
Channa dhal - 1 tbsp
Coriander seeds - 1 tbsp
Red chillies - 4
Cumin seeds - 1/2 tsp
Wash and soak the toor dhal for 30 mins. Dry roast the ingredients under for the spice mix one by one in medium heat. Make a paste in a blender adding water as required. Pressure cook the toor dhal with 2 cups of water, little salt and a pinch of turmeric powder for 1 whistle. Alternatively you could cook in a open vessel with water until cooked, but still holds its shape. Set aside.
Heat oil in a wide pan and add mustard seeds, methi seeds and curry leaves. When the mustard seeds splutter, add the chopped onion and garlic and saute until it turns soft. Add the tomato and a pinch of salt and saute until they turn mushy. Now add the freshly ground spice paste and mix in medium heat until the oil separates from the sides. Time to add the feneugreek leaves. Add the leaves and fry for a minute or so until it wilts. Pour the tamarind juice and allow it to boil. Transfer the cooked toor dhal to this mixture. Mix and check for salt and add if required. When it comes to a boil, add the jaggery and simmer the mixture for about 10-15 mins. This enables better melding of the flavors. Serve hot with steamed rice and papads!
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