This recipe was suggested by my Pa/Blogger K Parthasarathy. He pinged me one day and said”Veena, Why don’t you cook and blog about vendaya masiyal. I Loved the way my mother cooked it”. Well!I said i had never heard about the recipe for which he was quick to give me the reference that it was feature in The Hindu, and I promised him that i would cook but took my own sweet time to do so:-)
Looking at the name , I thought it had to use fenugreek leaves, but when I went through the recipe, it had only fenugreek seeds and in a small quantity too. Wonder why they named the recipe that way.
Anyway what is in a name???Now check out the simple recipe of a delicious dish
Recipe by Mythili Krishnan
Tuvar dal 2tbsp
Gram dal 2 tbsp
Greengram dal 2tbsp
Tamarind a small marble sized
Red chillies 4
Mustard seeds 1/2 tsp
Fenugreek seeds 1/4 tsp
Asafoetida a pinch
Curry leaves few
Salt 1/2 tsp
Soak the tamarind in warm water. Squeeze and take out the extract.keep aside.
Wash all the dals and soak it in water for 10 minutes.(This helps to reduce the cooking time)
Heat oil in a pressure pan. Once it is sufficiently heated up, add mustard seeds.
When it begins to crackle, add the fenugreek seeds, chillies and asafoetida. Saute for 1 minute
Now add the washed dals, 3/4 cup of water, tamarind extract, curry leaves and salt.
Now pressure cook it for 4 whistles so that the dals are cooked.
Open the lid when the pressure has subsided, mix everything well and serve hot with rice and curry
Loved the flavour of vendhayam in the masiyal and the tanginess due to the tamarind
Linking this post to CC Challenge of the month