Fenugreek leaves sambar/ Methi leaves sambar/ Vendhaya keerai sambar
|1 bunch||Fenugreek leaves|
|¾ cup||Toor dhal|
|2 nos||Green chilli(slit open)|
|1 tsp||Sambar powder|
|¼ tsp||Turmeric powder|
|½ tsp||Mustard seeds and fenugreek seeds|
|½ tsp||Cumin seeds|
|1 tbsp||Grated coconut|
Cook dhal in pressure cooker with water and turmeric powder.
Grind coconut and cumin seeds with little water. Keep aside.
Pick the leaves and discard the stem from the bunch. Wash the leaves three times and chop the leaves.
Heat 1 tsp oil in kadai. Add mustard seeds, let it to splutter. Then add fenugreek seeds, onion, green chillies, tomato one by one. Fry in medium heat for 3 minutes. Now add cooked dhal, 1 cup water, sambar powder and venthaya keerai(fenugreek leaves) and let it to boil for 5 minutes in medium heat. stir occasionally. Then bring into low flame and let it cook for 3 minutes. Add salt and ground coconut paste. Switch off. Serve with white rice or chappathi.