Methi Dhal / Dal (Fenugreek Leaves with Lentils)

This is a simple and healthy lentil / dhal preparation with the goodness of fenugreek leaves; suits well with steamed rice, chapathi or roti.

Ingredients:

Toor dhal / Pigeon peas  / thuvaram paruppu – ½ cup
Methi (Fenugreek )leaves – 2 small  bunch

Tomato - 1(medium sized)
Onion - 1 Medium sized)
Green chilli - 3
Tamarind - one small  goose berry size
Salt - to taste

For Seasoning:

Mustard seeds – 1 tsp

Cumin seeds - ½ tsp
Urad dhal – ¾ tsp
Red chillies - 2 

Crushed garlic - 3
Curry leaves – 1 sprig
Oil – 1 tbsp

Directions:

Wash methi leaves (pick only the leaves removing the roots & stems) and keep aside.

Soak the tamarind in nearly ½ cup of water.  After sometime squeeze and extract the juice; keep it aside. 

Pressure cook dhal with chopped onion, chopped tomato, turmeric powder and green chilli with 1½ cup of water.

Allow to cook for 3 whistles or till dhal becomes soft.

Once the pressure releases, add methi leaves, tamarind extract and salt.

Give it a mix and allow to cook for 5 minutes in medium flame.

Meanwhile heat oil in a separate pan, season with all the ingredients given under "For Seasoning" one by one. 

Once it splutters, pour over the dhal mixture and mash it with the ladle till well combined.

Remove from the stove and serve hot .

Note:

You may add the juice of ½ lemon after removing dhal from the stove, if you want to avoid tamarind.