Рецепт Fenugreek Leaves Sambhar | Venthaya keerai Sambhar
Here we are with one of the toughest letter in the series. I racked my mind a "n" number of times and yet could not get any rare traditional recipes from my archives. So I finally settled with the one that is quite often made in the house. This is one of the "our" recipes. The one that we didn't enjoy much as a child but now, it is a regular and our favourite. Methi leaf is a must during our Indian grocery shopping and we enjoy it so much. I make use the most of it for some north Indian items and this is the only South Indian dish I make with fenugreek leaves. Don't know why so but thats how it always happens.
Today's recipe is a simple dahl Sambhar with a huge serving of fenugreek leaves in it. I served it with rice and plain carrot salad. A simple dish that is so fragrant and aromatic.
Fenugreek Leaves Sambhar | Venthaya keerai Sambhar
Sambhar flavoured with fenugreek leaves.
Prep Time: 10 Mins | Cook Time: 15 Mins | Total Time: 25 Mins | Serves: 2
Ingredients
- 1 Cup, roughly chopped Fenugreek leaves | Methi leaves
- 1/2 Cup Tuvaram Parupu | Toor Dal
- 2 Tbsp Tamarind paste, mixed in 1 Cup water
- 1 Tbsp Sambhar powder
- Salt to taste
- 1 Tbsp Oil
- 1/4 tsp Mustard seeds
- 1/4 tsp Cumin seeds
3-4 Curry leaves, torn
2 Red chillies
Coriander for garnish
Instructions
Pressure cook the dal with turmeric powder and keep aside. It should be soft and mushy.
Heat oil in a Kadai | Pan over medium high heat.
Once the oil shimmers, add the mustard seeds and let it splutter. Then add the cumin seeds, curry leaves, red chillies and fry for a second.
Then add the chopped fenugreek leaves and sauté until it withers. Add the sambhar powder, salt and tamarind water.
Let it cook for about 7-8 minutes until the raw smell goes off.
Once it is done, add the cooked dal. Mix it well. Check for salt and spice level and adjust
Let it boil for about 5 minutes. Add some more water and bring it to the proper sambhar consistency.
Finally garnish it with coriander leaves and turn off the flame.
Notes
Fry the fenugreek leaves in oil very well. It helps in taking away their bitterness.
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