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Friday, July 6, 2012

Fenugreek Leaves & Dhal Curry

  • Fenugreek Leaves – 100 gms
  • Tomato - 1, chopped
  • Toor Dhal - ½ cup
  • Chilli powder – ½ tsp
  • Turmeric – a pinch
  • Asafoetida – a pinch
  • Garlic - 2 pods
  • Salt to taste

For Tempering
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Dry chillies - 2
Clean and wash fenugreek leaves.
In a pressure cooker, add dhal, tomato, fenugreek leaves, chilli powder, turmeric powder, asafoetida, garlic and salt.
Cook until soft and tender (about 10-15 minutes on low flame) once the pressure subsides, smash it up, add enough water and bring it to boil for a couple of minutes and remove from heat.
In another pan, heat oil and add the ingredients for tempering. When they sputter, add them to the fenugreek leaves & dhal mixture.
Serve with rice or chapathi.


Julie said...

Very delicious n yummy dal..Love the flavors!!
Thanx for linking Jemini to the event..:-)

Ongoing Events of Erivum Puliyum @ Palakkad Chamayal-Fenugreek Leaves OR Green Chillies

Kaveri Venkatesh said...

Love the addition of methi leaves in the dal..they really make it very flavorful...Very delicious

Kaveri Venkatesh said...

Love the addition of fenugreek leaves in the dal...Delicious and yummy.
Thanks for linking dear.

Lavanya said...

I love this dal variety
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