Vendhaya keerai sambar | Fenugreek Leaves toor dal sambar | Methi toovar dal curry

Cuisine Style: Tamil Nadu, South India | Cooking Time: 15 minutes | To Serve: 4 | Take with: Idli, Dosa, Rice, Chapathi | Type : Sambar, Gravy, kulambu, curry, masala.

Ingredients

• Vendhaya keerai [Fenugreek Leaves] – 1 bunch
• Toor dal – ½ cup
• Tamarind extract – 1 tbsp
• Green chilli – 1
• Dry red chilli - 1
• Sambar Onion – 10
• Tomato – 1 [chopped]
• Garlic – 2 cloves [mashed]
• Curry leaves – 1 spring
• Mustard seed – 1 tbsp
• Bengal gram – 1 tbsp
• Urad dal – 1 tbsp
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tbsp
• Jaggery – ½ tbsp [grated]
• Asafetida a pinch
• Salt to taste
• Oil – 2 tbsp

For roasting and grinding ingredients

• Fenugreek – ½ tbsp [roast & grind separately]
• Bengal gram – ½ tbsp
• Urad dal – ½ tbsp
• Coriander seeds-1/2 tbsp
• Cumin seeds – ½ tbsp
• Dry roast and grind to fine powder

Method

• Pluck and wash vendhaya keerai. Chop roughly.
• Boil toor dal with turmeric powder in cooker for 3 whistles.
• Heat pan with oil put mustard seeds, Bengal gram, urad dal and onion sauté till golden brown.
• Add garlic, fenugreek powder and asafetida sauté gently. Then add dry red chilli, green chilli , curry leaves and tomato sauté till soft.
• Add vendhaya keerai, turmeric powder and red chilli powder mix well & cook till soft.
• Add tamarind extract sauté till raw smell out
• Add boiled toor dal & freshly ground powder cook till bubbles come out. Once boiled well add jaggery and salt mix well then cut off heat & serve hot with rice.