Lentils with Fenugreek leaves and Tomato

Hello Foodies, am back with the Simple and Fresh Tasting Dal recipe "Fenugreek - Tomato Dal" in Andhra style. Using green leafy vegetables in your menu is quite healthy especially Methi, Palak and Amaranthus are good for health. Yesterday evening after my prayers to Lord Shiva and Vishnu, I quitted the fast and made this Menthikoora - Tomato Pappu. It turned out super yummy and tasty!! so wanted to share this dal recipe in my blog, immediately I have taken pics and posted this recipe here now. This dal preparation is quite different from other dal recipes. As already discussed, Andhra is famous for pickles, chutneys, powders, dals, stir fry and rasam. Especially the dals and greens combo is Awesome !! I am sure you would love this recipe and will make you give it a try...Let us see the ingredients and procedure to make this 'Fenugreek - Tomato Dal'.

Ingredients :

1 cup Toor dal (kandi pappu)

1 or 1 1/4 fenugreek finely chopped

2 medium-sized  ripe tomatoes, finely chopped

3 green chillies, slit lengthwise

Pinch of Turmeric powder

salt as needed

1 or 1 1/4 spoon of red chilli powder

For Seasoning :

2 tablespoons of cooking oil

1 spoon chana dal

1 spoon urad dal

1/4 spoon mustard seeds

1/4 spoon cumin seeds

1 or 2 dry red chillies, broken into pieces

 big pinch of asafoetida

1 spring curry leaves

1 spoon ghee

Preparation :

1. Pluck the methi leaves and wash them under running water to remove any dirt.

2. Wash the tomatoes under running water, and chop them into fine pieces.

3. Slit the green chillies lengthwise, keep aside.

4. Wash toor dal with water 2 to 3 times.

5. Take a pressure cooker, add dal with sufficient water, cook until 3 whistles. Allow the pressure to go off. Remove the lid and mash it soft. This gives a nice texture to the dal. Keep this aside.

5. Heat a pan with oil, add chana dal, urad dal, fry them until they turn a golden colour, then add mustard seeds, cumin seeds, broken red chillies, curry leaves and a pinch of asafoetida splutter them for a few seconds.

6. Now add finely chopped methi leaves and fry until a nice aroma comes out of the fried methi leaves say about for 5 - 7 mins.

7. Then add finely chopped tomatoes, salt, turmeric powder, red chilli powder and cook on medium heat for 4- 5 minutes until the tomatoes are cooked.

8. Now add this methi-tomato mix to the cooked and mashed dal, mix well with a ladle.

9. Finally add 1 tablespoon of ghee to the dal before shifting it to the serving bowl. The addition of ghee at the final stage gives a nice aroma to the dal.

10. Serve it hot with hot piping rice, a dollop of ghee and with any vegetable stir fry (especially potato fry goes well).

Hope you all liked my recipe, please leave your suggestions and feedback on my recipe.