Methi Dal (Fenugreek leaves in Red Lentils Gravy)

Fenugreek leaves are widely used in Indian cooking as they are extremely healthy. Its GREENS!!! Of course it is rich in vitamins and minerals. So I thought about making a simple and quick side dish to go with Dosas. But it tastes much better with Chapathis. Goes well with rice too! Lets see how to make this extremely simple side dish.

Serves : 2
Approximate Total Cost : $3.00
Approximate Cost per person : $1.50

Ingredients
  
Methi (Fenugreek) Leaves - 1 bunch (washed and chopped)
Onion -1 (finely chopped)
Tomato - 1 (optional - finely chopped) - I skipped the tomatoes and it had a different taste and I loved it.
Sambar Powder - 1 teaspoon (optional - I did use it)
Chilli Powder - 1/2 teaspoon
Masoor Dal (Split Red Lentil) - 1/2 cup (Cooked)
Canola Oil - 1 tablespoon
Salt - to taste

For Tempering

Dry Red Chilli - 1
Mustard seeds - 1/4 tablespoon
Cumin seeds -1/4 tablespoon
Fenugreek seeds - 1/4 tablespoon
Fennel seeds - 1/4 tablespoon  

Method

1. In a hot pan, add a tablespoon of canola oil. Then add the ingredients for tempering. Fry for a minute.
2. Now add the onions and tomatoes and cook for 5 minutes until they are cooked and melted down.
3. Now add the fenugreek leaves and cook for 3 minutes until it wilts down.

4. Add the sambar powder and chilli powder and cook for a minute.
5. Add the cooked dal and add one cup or half  cup of water depending on the thickness of the gravy you need.
6. Add salt and allow it boil for 5 minutes.

7. Its ready! Serve Hot with Rice or chapatis or Dosas!!

Note : To cook dal, soak it for 30 minutes. Then boil 1/2 cup of dal with 1.5 cups of water in the stove. An alternative method is to pressure cook the dal using a pressure cooker. Masoor dal cooks easily on the stove top itself in 10 minutes if it is soaked well so I usually dont pressure cook it.