I harvested the fresh fenugreek leaves from my little garden and made this for lunch yesterday since I had no veggies in stock. We had this with rotis for dinner along with some pickle. So easy to make and is nutritious too.
Toor dal - 1 cup
Fresh methi/fenugreek leaves - 1 bunch
Green chillies - 2
Onion - 1/2
Tomato - 1 small sized
Turmeric powder - 1 teaspoon
Hing/Asafoetida - 1 pinch
Salt to taste
For the tempering/tadka
Oil/ghee - 1 teaspoon
Mustard seeds - 1 teaspoon
Urad dhal - 1 teaspoon
Jeera/cumin seeds - 1 teaspoon
Curry leaves - 1 sprig
Remove the methi leaves from the stem and wash it thoroughly.
Pressure cook the toor dal along with the fresh methi leaves, chopped onion, chopped tomatoes, slit green chillies, asafoetida, turmeric powder and 3 cups of water.
Once pressure cooked, mash the dhal thoroughly with the back of a ladle and add enough salt.
In a saucepan, heat the oil/ghee and do the tempering with the mustard seeds, urad dhal, cumin seeds and curry leaves. Pour the seasoning over the cooked dal.
Serve warm with rice and ghee or with rotis/chapathis and pickle!
Sending this to Bitter Better Health hosted by Yasmeen.
This post was also entered into the "Grow Your Own" roundup, created by Andrea's Recipes and hosted this month by House of Annie.