Methi Dal Ambat
Ingredients
- 2 Cups Fenugreek leaves Fresh methi
- 1/2 tsp Turmeric powder
- 2 tsp Oil
- 1/2 Cup Tuvar dal
- 1/4 tsp Asafoetida
- To Taste Salt
FOR THE MASALA PASTE
- 1 Cup Coconut Fresh
- 1 Lemon sized Tamarind small lemon sized
- 2 Red chillies Byadige
- 2 Red Chillies Guntur
FOR THE TEMPERING
- 1 tsp Oil
- 1 tsp Mustard seeds
- 1 Red chilly
Instructions
- 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
Nutrition
Sodium: 34mgCalcium: 87mgVitamin C: 72mgVitamin A: 587IUSugar: 10gFiber: 43gPotassium: 1411mgCalories: 1002kcalTrans Fat: 1gSaturated Fat: 25gFat: 46gProtein: 48gCarbohydrates: 105gIron: 20mg
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