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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Venthaya Keerai Koottu

#VenthayaKeeraiKoottu #FenugreekLeavesLentil : Many people avoid using #VenthayaKeerai - #fenugreekleaves - #methy because of its bitterness. But if done properly the bitterness would not be felt and tastes very good  There are two ways of cultivating venthaya keerai. In Tamil Nadu the keerai is plucked as young saplings with first two leaves. The whole plant is just 3 to 4 cm long and the whole sapling is edible. We only have to wash and remove the root for cooking.
The other way of cultivation is to grow the plant with branches and harvesting for consumption. In North India the dried leaves of fenugreek, called kasuri methy is widely used. Here only the leaves are edible. I have used the tender fenugreek saplings for this recipe.

Ingredients :
Venthaya keerai                          : a handful

Picture shows tender saplings of fenugreek leaves.
This is one pack of keerai untied. Took 10 such packs.

Green gram dhal                         : 1/4 cup
Salt                                           : 1/4 tsp ( adjust )
Turmeric powder                        : a pinch
Onion chopped nicely                  : 1 small size
Tomato chopped                          : 1 small size
Green chilly                                : 1 or 2 [ adjust ]
Oil                                             : 1 tsp
Mustard seeds                            : 1/4 tsp
Urad dhal                                   : 1/2 tsp
coriander leaves and curry leaves to garnish.

To grind :
Coconut scrap                     : 3 tsp
Cumin seeds                        : 1/2 tsp
Green chilly                         : 1 ( adjust )
Black pepper                       : 4

Method :
Grind the ingredients given using a mixer grinder adding little water into a fine paste and keep aside.

Remove only the roots of the tender saplings.
Wash two or three times to remove mud from saplings.

Pressure cook dhal with a pinch of turmeric powder and 1/2 cup of water ( 3 whistles and 5 minutes at SIM ).

Heat a kadai on stove with a tsp of oil .
Splutter mustard seeds and then add urad dhal.
When urad dhal turns to golden color add split green chilly and curry leaves.
Saute for a few seconds and then add onion.
Saute for a minute and then add tomato.

Now add cooked dhal and 1/2 cup of water.

Now cut venthaya keerai into small pieces and add into kadai.

Also add the ground masala and adjust salt.

Wash the mixer jar with little water and add that water also.
Let it simmer for 3 minutes.
Do not over cook. Transfer into a serving bowl.
Garnish with coriander leaves.

Mix this koottu ( dhal ) with hot white rice and enjoy with any curry of your choice.
Once you relished this koottu definitely ask for one more serving!!






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