Methi leaves(Fenugreek leaves) sambar recipe: I’m fond of greens sambar especially methi leaves and drumstick leaves sambar. I have tried varying the spice levels on many occasions and finally settled to this one recipe with very little ingredients – tastes really good and the taste of methi leaves stays intact in the sambar. I’m extremely satisfied with the outcome and so decided to share the recipe with the viewers.
1/2 cup toor dal
2 cup methi leaves (1/2 of big bunch)
1/2 medium sized onion(finely chopped)
1&1/2 medium sized tomatoes(quartered)
1 tbl spn chilli powder
1 inch tamarind
1/2 tspn turmeric powder
1/2 tblspn mustard seeds
1 red chilly
1 green chilly
4-5 garlic pods
1 stalk of curry leaves
Few coriander leaves
Pinch of hing
Salt to taste
- Pressure cook dal for 3-4 so that it’s soft but the round shape of dal is not lost. Keep aside.
- Heat 2-3 tblspn oil in a pan. Add mustard seeds to splutter. Add curry leaves, red chilly, hing, green chilly, garlic pods and coriander leaves. Then add the onions and sauté until golden brown.
- Add the tomatoes, turmeric powder, salt and cook in medium flame until the tomatoes become soft and mushy.
- Now add the cleaned methi leaves and sauté for 2 minutes. To this add the pressure cooked dal, tamarind and chilli powder. Add 1 cup water and cook in medium flame for 10-15 minutes.
- As the curry starts to bubble, switch off the stove. Serve hot with rice or roti.
Note: I added the tamarind directly without soaking and extracting the tamarind juice as the quantity is very less. Alternately, you could use 1 tblspn of thick tamarind paste.