Methi Dal/Fenugreek Leaves with Lentils

Before jumping into delectable methi dal, I want to share my changed life style being blogger err…food blogger….
7.30 A.M – Running fast and round in the kitchen to prepare breakfast and lunch along with morning cup of tea…
8.30 A.M – Lunch is ready and getting packed……
8.45 A.M – Having breakfast, my husband asks what’s in lunch? And the communication beings like this….
My Husband: Lunch mein kya hain? (What’s in lunch?)
Me: Bhendi fry chawal ke saath (Okra fry mixed with steamed hot white rice)
MH: Oh wow! Tum ne apne liyae khana pakaya hain kya? (Did u cook for your self also?)
M: Nahi…I have some other plans for lunch.
MH: What plans?
M: I am thinking of a soup or salad (to just make him feel that I am going to be on dieting)
MH: Hahahaha…really…tell me truth…
M: I am planning to go on strict diet from today….really…
MH: I think u don’t need to go on dieting…you just need little exercise…just don’t waste u r time by sitting in front of the computer….go for walking or do exercise…have u r lunch….don’t skip it…
M: Ok….will make some rice or roti for me….
MH: That’s better….
9.00 A.M…..looks like it’s going to be a bright sunny day….Time to prepare something to new to post in my blog…..
9.30 A.M – MH gets ready and leaves for office….closing the door…I will run towards the system and on it…then my virtual farm where I plow, plant, harvest, collect milk, collect eggs, collects ripe fruits…then enter into my virtual café…cook up with storm go and taste what other’s are cooking and then feed my fishes in virtual very happy aquarium… ha..lot of workout isn’t it? Yet to prepare lunch….sunny climate calls me to click my food… MORE.....

Ha…that’s a long saga…now coming to today’s post…methi dal….fenugreek carry so many medicinal and ayurvedic benefits with it….the redolent smell coming from the leaves of fenugreek when gets combined with soft, creamy dal…the result is pleasant-tasting….the medley of dal with fenugreek leaves, spiced up and cooked with Indian spices...…and then finally an aromatic Indian Tadka gives an amazing flavour to the recipe….Hot bowl of white rice…dollop of ghee...with methi dal…and some muruku or papad is all it takes to pamper our self with rich and indulging food

This methi dal is going to participate in MLLA -19 hosted by EC of Simple Indian Food, event by Susan of The Well-Seasoned Cook.

INGREDIENTS:

• 1 ½ cup fresh Methi leaves/fenugreek leaves
• 1 cup Toovar dal
• 1 Onion, peeled and sliced
• 1 Green chilli, deseeded and cut into half
• 1 Tomato, deseeded and chopped
• 1 small lemon sized Tamarind, washed
• ½ tbsp MTR Sambar powder
• 1 tbsp Red chilli powder
• ¼ tbsp Tumeric powder
• Salt

TEMPERING/TADKA:

• 1 tbsp Jeera/Cumin seeds
• ½ tbsp Mustard seeds
• 1 dry Red chilli
• 3-4 cloves Garlic
• 9-10 fresh Curry leaves
• Oil

PREPERATION:

• Pressure cook dal, methi leaves, onion slices, tomato pieces, green chilli, tamarind, red chilli powder, sambar powder and turmeric powder with a drop of oil.
• Once the dal is soft enough add salt and using a wooden masher until smooth. Set aside.
• Add oil to heavy bottom cooking vessel/kadai/wok and one by one ingredients listed under tempering. Fry till curry leaves starts to change color or leave aroma.
• Turn off the flame and add this tempering to above cooked and mashed dal. Cover it for another two minutes and serve with hot rice, your choice of fry and some papad or muruku.
• Last but not least add your 'love' to make the dish 'YUMMY'.

Valarmathi brought this sweet Pongal....on the eve of Pongal...it tasted yummy...