Methi and Toor Dal

Methi greens is another vegetable that  is winter staple in India. And when cooked with dal makes a wonderful combo with rice and papad. This is yet another recipe from my favourite cook book "cooking with Pedatha".

Methi Leaves - 1 cup ,chopped

Toor Dal - 1/4 cup

Turmeric Powder - 1/4 tsp

Asafoetida Powder - 1/4 tsp

Green Chillies - 2 , slit

Lemon Juice - 3/4 tbsp

Ghee - 1 tsp

Oil - 1 tsp

Salt to taste

Curry leaves a few

Tempering

Mustard Seeds - 1/4 tsp - 1/2 tsp

Cumin Seeds - 1/4 - 1/2 tsp

Whole Red Chilies - 2

1. Cook dal with a cup of water and turmeric till soft , churn well and set aside.
2. In a pan , heat oil for tempering  and pop mustard and cumin.
3. Add the red chillies and wait for 30 seconds and add the greens.
4. Cook  covered till the methi is well done.
5. Add the cooked dal , green chilli and curry leaves and continue to cook for few minutes.
6. Add the lemon juice and remove from fire.