INGREDIENTS :
1) Fresh methi - ( fenugreek ) leaves 2 bowls.
2) Split pigeon pea - ( tur daal ) 1 bowl
3) Tomato - 1 medium size
4) Green chilly - 2
5) Turmeric powder - 1 teaspoon
6) Garlic cloves - 10
7) Curry leaves - 7-8
8) Onion - medium sized 1
9) Red chilly - 2
10) Cumin seeds - 1/2 tablespoon
11) Asafetida - 1/4 teaspoon
12) Mustard seeds - 1 teaspoon
13) Red chilly powder - 1 tablespoon
14) Tamarind pulp - 2 tablespoon
15) Salt to taste
16) Oil to cook
17) Fresh coriander leaves to garnish
METHOD :
1) Put 2 tablespoon of oil in the cooker , add methi (fenugreek) leaves and fry for a second
2) Add tur daal, tomato, turmeric, water and let it cook till the daal gets mushy
3) Take a pan, add oil, mustard seeds and let them crackle, add cumin seeds to it
4) Add curry leaves, dry chilies, garlic cloves, onion, asafetida ad fry till onion turns pink
5) Add cooked daal and let it simmer for 2-3 minutes
6) Add red chilly powder, tamarind pulp and salt and let it cook well till the daal and the tempering combines well
7) Off the flame
8) Garnish with fresh coriander and serve hot.
NOTE :
1) Tur daal can be substituted by moong daal ( split green gram) or chana daal (split chick peas) or 50-50 combination of any lentils mentioned here.
2) Any leafy vegetable like Palak, Amarnath (red leafy vegetable) or dill (shepu) can be subtituted by methi (fenugreek) leaves.
HEALTH BENIFITS OF TOOR DAAL:
1) Iron Rich
2) Protein packed
3) Best source of folic acid
4) Bone health booster
HEALTH BENIFITS OF METHI (FENUGREEK) LEAVES :
1) Beneficial for diabetes.
2) High in antioxidants.
3) Beneficial for skin and bad health.
4)Boosts breast milk in lactating mothers.
HAPPY COOKING!!!
THANKYOU😊
