Methi leaves are very beneficial to us. Methi leaves are rich in iron, manganese, copper, magnesium, phosphorus and vitamin B6. It also contains a number of powerful phytonutrients. The health benefits of fenugreek include relief from anemia, loss of taste, fever, stomach disorders, respiratory disorders, mouth ulcers, diabetes and inflammations. So I thought of making sambar with it and it came out very well.
|Toor Dhal||–||½ Cup|
|Methi Leaves||–||a bunch|
|Turmeric Powder||–||¼ tsp.|
|Asafoetida Powder||–||a pinch|
|Salt||–||1 tsp. or as needed|
|Sambar Powder||–||1 to 2 tsp.|
|Tamarind||–||a small lemon sized|
|Gingelly Oil||–||1 tsp.|
|Mustard Seeds||–||1 tsp.|
|Ured Dhal||–||1 tsp.|
|Channa Dhal||–||1 tsp.|
- Remove the methi leaves from the bunch, clean and wash and keep aside.
- Soak tamarind in hot water and take the juice and keep asde.
- Cut the onion and tomato into fine pieces and keep aside.
- In a pressure cooker, cook the toor dhal with enough water, turmeric powder and gingelly oil nicely.
- Now, take a pan and heat ghee in it.
- When the ghee gets heated, add mustard seeds and let it splutter.
- Now add the ured dhal and channa dhal and fry for a minute.
- Add the asafetida powder and fry for a second.
- Nowadd the chopped onion and fry till it becomes transparent.
- Add the chopped tomato and fry till the tomato becomes soft and mushy.
- Now add the tamarind juice, cooked toor dhal, salt and sambar powder and mix well.
- Let the sambar boil for 5 minutes.
- Now add the cleaned methi leaves and boil for a minute and switch off the stove.
- Tasty and healthy South Indian methi leaves sambar is ready to be served.