Venthayakeerai-dhal

#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.

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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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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