Saturday, June 28, 2008

Methi Dal - Vendaya Keerai Masiyal/Kadayal


Fenugreek leaves - Vendaya Keerai - 1 bunch
Red gram dal - Thuvaram Parupu - 1/2 cup
Onion - Vengayam - 1 no. (Medium)
Tomato - Thakkali - 1 no. (Medium)
Green chillies - Pachai milagai - 2 nos.
Red chilli powder - Kaintha milagai thul - 1 tea spoon
Tamarind - Puli - lemon size
Garlic - Poondu - 2 flakes (Small)
Grated/Shredded coconut - Thuruviya thengai - 2 table spoons
Mustard - Kadugu - 1 tea spoon
Black gram dal - Ulutham paruppu - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Salt to taste
Oil for frying

  1. Wash and cut fenugreek leaves and keep it aside. Wash dal and keep it in pressure cooker along with green leaves, chopped onion, tomatoes, garlic, tamarind paste, green chillies, red chilly powder, grated coconut and little salt. Pour 1 cup of water and boil it for some 15 minutes. Smash it.
  2. Heat oil in a pan/kadai, splutter mustard seeds, black gram dal, curry leaves and add it to the boiled dal.

Methi dal is ready to be served. It can be served along with white rice, chappathi or roti. It can be served for 2 people. It requires 30 minutes to cook.

Note: Remove dust particles from tamarind. Peel off the skin from garlic, onions.

Optional: Ingredients can be added/removed

The bagel, an unsweet ened doughnut with rigor mortis

Beatrice & Ira Freeman

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