Ingredients

The following ingredients have 2 Servings
  • 1 large bunch Fenugreek Leaf or 3 cup plucked Fenugreek Leaves
  • 1/3 cup Toor Dal
  • ¾ tbsp Wheat Flour (I did not use it)
  • 1 ½ tsp Jaggery or Sugar (opt)
  • ¾ tbsp Oil (I skipped ghee and used 1 ½ tbsp. Oil)
  • ¾ tbsp Ghee ~ Clarified Butter (skipped this and used 1 ½ tbsp. oil)
  • 2 tsp Urad Dal
  • 1 tsp Mustard Seeds
  • 4 Dry Red Chilies
  • 4-5 Curry Leaves
  • 1-2 Green Chilies split into two
  • ½ tsp Salt (adjust to taste)
  • ¼ cup Cilantro

Instruction

  • Cook toor dal in a pressure cooker with ¾ cup water until cooked. Dal should not be mushy. I cooked it for 4 hisses on high flame. Dal can also be cooked on stove top but will take longer to cook.
  • Pluck the fenugreek leaves with tender stems and chop it roughly.
  • Dry roast wheat flour until its aroma rises. Add sugar or jaggery and keep aside. I skipped this step.
  • Take 1 ½ tbsp. oil in a pan and heat it. I skipped ghee and instead used oil. If using ghee, heat only ¾ tbsp. oil.
  • Add urad dal, mustard seeds and when urad dal turns brown, reduce the heat.
  • Add curry leaves, dry red chilies and when chilies change color, add fenugreek leaves and green chilies. Cover and cook until fenugreek is cooked. This will take about 3-5 minutes.
  • Add salt, dal, wheat flour & sugar/jaggery mixture (if using) and cook for another 4-5 minutes until the dal and greens are well incorporated and cooked.
  • Add cilantro and turn off the heat. If using ghee, add it before turning off the flame.
  • Serve hot with rice and may be some rasam.