#VenthayakeeraiDhal #FenugreekLeafLentil : Now plenty of hardly 6 or 7 cm long tender fenugreek saplings are available in the market. They are rich in aroma but slightly bitter in taste. North Karnataka people used to take fresh raw fenugreek leaves along with Joladha roti [ Jowar roti ]. Once I had a chance to relish fresh tender fenugreek leaves in a famous north Karnataka restaurant. From then on wards I have started using fenugreek leaves to garnish dishes just like the way we use fresh coriander leaves. Not only tender leaves, also leaves of fully grown fenugreek plant can be consumed raw.
The leaves of the fenugreek are washed and dried in the shadow to get Kasthuri methi. These dried fenugreek leaves are commonly added in North Indian dishes to get its aroma and flavor.
Here I have used tender saplings of fenugreek to make a tasty lentil [ dhal ] which goes well with hot white rice,
Jeera rice and chappathy.
Sliced onion, green chilly, curry leaves, asafoetida, turmeric powder and tomato are sauteed till they give out nice aroma. Then cooked dhal and salt are added. It is allowed to simmer for 2 to 3 minutes.
Finally washed and gently chopped fenugreek leaves are added and kept on fire for two minutes.
The prepare dhal is transferred into a serving bowl and served after tempering mustard and split black gram.
Tasty spicy dhal is ready.
1 Tsp of chopped coriander leaves to garnish
Method :
The leaves of the fenugreek are washed and dried in the shadow to get Kasthuri methi. These dried fenugreek leaves are commonly added in North Indian dishes to get its aroma and flavor.
Here I have used tender saplings of fenugreek to make a tasty lentil [ dhal ] which goes well with hot white rice,
Jeera rice and chappathy.
Sliced onion, green chilly, curry leaves, asafoetida, turmeric powder and tomato are sauteed till they give out nice aroma. Then cooked dhal and salt are added. It is allowed to simmer for 2 to 3 minutes.
Finally washed and gently chopped fenugreek leaves are added and kept on fire for two minutes.
The prepare dhal is transferred into a serving bowl and served after tempering mustard and split black gram.
Tasty spicy dhal is ready.
| Ingredients : | |
|---|---|
| 1 cup | Venthaya keerai tender |
| 1/2 cup | Green gram dhal cooked |
| 1 | Tomato, chop nicely |
| 1 | Onion, chop nicely |
| 1 or 2 | Green chilly [ adjust ] |
| 5 - 6 | Curry leaves |
| 1/8 Tsp | Asafoetida powder |
| 1/2 Tsp | Cumin powder |
| 3/4 Tsp | salt |
| 1 pinch | Turmeric powder |
| 1/2 Tsp | Lemon juice [ optional ] |
| 1 Tsp | Gingelly oil [ sesame/til oil ] |
| To Temper : | |
| 1/2 Tsp | Mustard seeds |
| 1/2 Tsp | Black gram split |
| 1/2 Tsp | Gingelly oil [ sesame/til oil ] |
1 Tsp of chopped coriander leaves to garnish
Method :
Heat a kadai with oil on a stove over medium heat.
After it becomes hot saute green chilly, curry leaves for half a minute.
Then add asafoetida powder and chopped onion.
Saute adding a pinch of salt till it becomes translucent.
Next saute tomato adding turmeric powder, little salt and cumin powder till it becomes soft.
At this stage add cooked dhal, 1/4 cup water and salt.
Mix well and let it simmer for 3 minutes.
Finally chop fenugreek leaves gently and add into simmering dhal.
Let it be on slow fire until the leaves become soft.
Adjust salt and add lemon juice after turning off the stove.
Transfer into a serving bowl.
Temper mustard seeds and split black gram and pour over the dhal.
Garnish with coriander leaves.
Tasty healthy dhal with nice aroma of venthaya keerai dhal is ready.
Mix with hot white rice and relish with any spicy curry.
It also goes well with chappathy and Jeera rice.
Note : If country tomato is used then don't have to use lemon juice in the preparation.
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After it becomes hot saute green chilly, curry leaves for half a minute.
Then add asafoetida powder and chopped onion.
Saute adding a pinch of salt till it becomes translucent.
Next saute tomato adding turmeric powder, little salt and cumin powder till it becomes soft.
At this stage add cooked dhal, 1/4 cup water and salt.
Mix well and let it simmer for 3 minutes.
Finally chop fenugreek leaves gently and add into simmering dhal.
Let it be on slow fire until the leaves become soft.
Adjust salt and add lemon juice after turning off the stove.
Transfer into a serving bowl.
Temper mustard seeds and split black gram and pour over the dhal.
Garnish with coriander leaves.
Tasty healthy dhal with nice aroma of venthaya keerai dhal is ready.
Mix with hot white rice and relish with any spicy curry.
It also goes well with chappathy and Jeera rice.
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Note : If country tomato is used then don't have to use lemon juice in the preparation.
Other recipes you might like to try
 |
 |
 |
 |
 |
For other tasty dishes
Recipe Index
Ideas for breakfast and dinner
Tiffin Varieties
For Lunch Dishes
Lunch Recipes Index
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