Methi dal / venthaya keerai paruppu

Methi dal / fenugreek leaves / venthaya keerai paruppu is a simply yummy dal prepared with methi leaves and paasi paruppu, which goes well with hot rice and appalam, pickle etc.

Ingredients:

Serves : 4 people

• 1/2 cup - Split green gram / Moong dal / Paasi paruppu
• 1 cup - Methi / Fenugreek leaves / Venthaya keerai (wash and clean)
• 1 no - Onion (chopped finely)
• 1/2 no - Tomato (medium sized, chopped finely)
• 2 nos - Garlic (chopped)
• 1/4 tsp - Turmeric powder
• 1/2 tsp - Sesame oil
• Salt as needed

Seasonings:

• 1 tbsp - Oil
• 1/4 tsp - Mustard seeds
• 1/4 tsp - Split black gram / ulunthu
• 1/4 tsp - Cumin seeds
• 3 nos - Dry red chillies (or add as needed)
• 2 pinch - Asafoetida
• 4 or 5 nos - Curry leaves

Preparation method:

1. Cook split green gram / moong dal / paasi paruppu along with 1/4 tsp of turmeric powder, garlic, 1/2 tsp of sesame oil and enough water, until soft and mushy. Set it side.
2. Heat oil in a pan, season with items given in the list for seasoning. Add onion and tomato along with required salt, saute until tomatoes are mushy.
3. Add methi / venthaya keerai / fenugreek leaves and saute until they are 3/4 done. Now add cooked paasi paruppu / moong dal along with enough water and required salt (if needed).
4. Mix well and allow them to cook for 8 to 10 mins or until you reach desired consistency. Simple methi dal is ready and serve with hot rice.

Notes:

• You can either cook moong dal / paasi paruppu in a pressure cook or open cook in any vessel as i did.

 

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