Fenugreek leaves dal with tomato
15 Jan 2016
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.
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