Name: Fenugreek leaves dal with tomato
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 cup Toor dal (Pigeon peas); 2 Bunches fenugreek leaves (washed and thinly cut); 2 Tomatoes (Finely chopped); ½ Onion (Finely chopped); 1 Garlic (Crushed); ½ tsp Turmeric; Salt to taste; ½ tsp Mustard seeds; Pinch of asafoetida; 1 Dry red chilli; A sprig of curry leaves; 1 tsp Oil; 2 cups water

Fenugreek leaves dal with tomato

15 Jan 2016

by Deepthi (in memoriam)

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Background

Fenugreek leaves are very healthy, with benefits ranging from lowering blood cholesterol and aiding digestion to reducing risk of heart diseases. I make sure to include these healthy leaves at least once a week in my diet. This recipe has a very delicate taste to it and goes well with roti or rice.

Ingredients

1 cup Toor dal (Pigeon peas)
2 Bunches fenugreek leaves (washed and thinly cut)
2 Tomatoes (Finely chopped)
½ Onion (Finely chopped)
1 Garlic (Crushed)
½ tsp Turmeric
Salt to taste
½ tsp Mustard seeds
Pinch of asafoetida
1 Dry red chilli
A sprig of curry leaves
1 tsp Oil
2 cups water

Instructions

Pressure cook toor dal with 2 cups water and smash it well.
In a deep bottomed vessel, heat oil and add mustard seeds and let them splutter.
Add dry red chilli, garlic, asafoetida and curry leaves to it.
Add the onion and fry until they are transparent.
To it, add the chopped fenugreek leaves and turmeric and fry them until cooked.
Add the tomatoes to the cooked leaves and fry them until they soft and tender.
Add the cooked dal with salt and some water until you get a watery consistency instead of thick consistency.
Boil for 10 min on medium flame and serve hot with rice or roti.

https://cooktogether.com/?recipe=fenugreek-leaves-dal-with-tomato

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