|2 cups Fresh methi/ Fenugreek leaves|
|Turmeric powder 1/2 tsp|
|2 tsp Oil|
|1/2 cup Tuvar dal|
|1/4 tsp Asafoetida|
|To taste Salt|
FOR THE MASALA PASTE
|1 cup Fresh coconut|
|1 small lemon sized Tamarind|
|2 Byadagi chillies|
|2 Guntur red hillies|
FOR THE TEMPERING
|1 tsp Oil|
|1 tsp Mustard seeds|
|1 Red chilly|
Methi or fenugreek is used in most of Indian cuisine. I cook mudhe palya which is a methi dal from the state of Karnataka. I make menthiya kuzhambu which has its roots in Tamilnadu cuisine, and Tatkatli methi chi bhaji. Methi is very flavourful. Be it the seeds of the fresh leaves or even the dried leaves. Two types of fresh methi are available. The regular one and the tiny ones. I have used the microgreen variety of the methi to cook this methi dal ambat. When you use this methi, make sure you soak the leaves in a lot of water for some time, for the sand to settle down. Do not drain the leaves with water in the colander because the sand will again settle on the leaves. Instead, soak for a while, and then squeeze only the leaves and take it out. Throw away the water with the residual sand.
These microgreens are more flavourful than the regular methi greens. I have been successful in growing these greens at home too. Here is a quick video of preparing this dish, This methi dal ambat has a mixed taste. It is a combination of tanginess, with spiciness and a little sweet too. Serve it with hot rice. I must say that this is very delicious.
Pick only the leaves of methi. Wash and soak well for 20 minutes. Squeeze out the leaves and keep it aside
Wash and soak the dal for 10 minutes. Then cook it in enough water with 1/4 tsp of turmeric powder and few drops of oil in a pressure cooker up to 4 whistles, or till it becomes mushy.
Soak the tamarind in enough water. Alternatively, you can use 1 tbsp of tamarind paste too.
Grind coconut, red chilies and tamarind with just enough water to a smooth paste
Heat 1 tsp oil in a pan. Add the washed leaves and saute till it wilts. Add 1/4 tsp of turmeric and continue to cook on low flame.
Now add the ground paste, jaggery and asafoetida and mix well. Cook in low heat for another 2 minutes
Now add the cooked dal and salt, and cook for another 2 minutes. Switch off the fire
Heat 1 tsp of oil in a small pan. Add mustard seeds and 1 red chilly. When it begins to splutter, pour it on the prepared dal. Serve hot with rice and curry
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