Venthayakeerai-Paruppu

#VenthayakeeraiParuppu #FenugreekLeafLentil : I have used baby [ #MicroGreen ] #Venthayakeerai in this recipe. This is one of the simplest preparations using venthayakeerai [ #Fenugreekleaf ].
Pressure cook toor dhal or split green gram for a whistle and 8 minutes at sim. Wash venthaya keerai in water 2 or 3 times to remove all impurities. Cook venthaya keerai with little water and add cooked lentil, crushed black pepper, salt & turmeric powder. Pour tempered mustard seeds and curry leaves.
It takes hardly 10 minutes to make tasty tasty paruppu with venthaya keerai.

Ingredients :
1/4 cup	Venthayakeerai [ Fenugreek Leaves ] chopped
1/4 cup	cooked Tuvar dhal or Green gram
1/4 Tsp	Musturd seeds
1/4 Tsp	crushed black pepper
1/4 Tsp	Salt [ adjust ]
4 or 5	Curry leaves
1/2 Tsp	Oil

Method :
Boil venthaya keerai in a vessel with 1/4 cup of water.
Cook until it becomes soft.

Transfer into a bowl.

Add cooked dhal, salt and crushed pepper.

Temper mustard seeds and curry leaves and pour over the dhal.
Mix well.

Venthayakeerai Paruppu [ dhal ] is ready to enjoy with hot white rice.

Take hot rice in a plate and pour a ladle full of paruppu and add half a tsp of ghee.
Mix well and relish with tasty sambar. mm... ah!! ahaa!! super...

Note : If the cooked lentil [ dhal ] is very hot then finely chopped venthayakeerai can be added without boiling it.







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murungai keera...

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