Menthi Kura Aaku Pappu/Fenugreek Leaves in Dhal

My lil brother goes ga ga about dhal cooked with spinach, be it any kind, Mom makes Menthi Kura Aaku Pappu often atleast for him, he never complains even if served with this dhal 3 times a day. Ever since he started cooking by himself he has inherited all of Mom's receipes. When he was with me last year, during his fall vacation, I took all advantage of letting him cook and I just had to sit back and relish all those wonderful delicacies he had made; he's absolutely a wonderful cook I totally admit... I know it was so mean of me but that was not the end I let him clean and organize my kitchen, phew what a sister am I??? Wait wait, and thats how I learnt my Mom's Menthi Kura Aaku pappu recipes from him, see all for good and good for all (his dialogue he he he). I made this dhal today and we licked our plates clean and had just nothing left after lunch time, credit goes to him and only him.



Ingredients:

Thuvar Dhal - 1 cup
Fenugreek Leaves/Menthi Kura Aaku - 1/2 bunch (2 cups)
Red Onion - 1 small
Garlic Cloves - 3 nos.
Green Chillies - 5 nos.
Tomato - 1 medium
Tamarind - small lime size (if the tomato is not sour then increase the size)
Turmeric Powder - 1/2 tbsp
Red Chilly Powder - 1/2 tsp (optional)
Asafoetida - a dash
Sesame Oil - 1 tbsp
Water as needed
Sea Salt to taste

For Tempering:

Sesame Oil - 1 tbsp
Garlic Cloves - 2 nos. (crushed)
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1/2 tsp
Cumin Seeds - 1 tsp
Curry Leaves - few
Asafoetida - a dash
Red Chillies - 2 nos. (broken)

Garnishing:

Coriander Leaves



Method:

1. Wash Thuvar Dhal, pick Fenugreek Leaves and wash them a couple of times. Peel and slice Onions, chop the Tomatoes, slit Green Chillies lengthwise and extract Tamarind Juice.
2. In a presuure cooker heat Oil add the Onion, Garlic and Green Chillies cook for 2 mins, then drop the Tomatoes and mix them well.
3. Add the washed Thuvar Dhal, Asafoetida and Red Chilly Powder (optional) cook for a min or two. Pour 3 cups of Water and the Tamarind Extract then goes the Fenugreek Leaves close the presure cooker and cook until the Dhal is done or upto 4-5 whistles.
4. After the presure is released open the cooker adjust Salt use a wooden masher and mix the dhal well, then do the tempering.
5. Garnish with Coriander Leaves.

Serve with: Steaming Rice and Ghee or Roti

Am sending this to Yasmeen's - Bitter Better Health