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.
Venthaya Keerai (Methi / Fenugreek Leaves) Sambar
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.
Ingredients
- Toor Dhal - ½ Cup
- Onion - 1
- Tomato - 1
- 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.
- Ghee - 2 tsps.
- Mustard Seeds - 1 tsp.
- Ured Dhal - 1 tsp.
- Channa Dhal - 1 tsp.
Instructions
- 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.
Hi. Looks great. But what’s that lather kind of thing bubbling up….
When the sambar is boiling it will be like this.
Oh ok…. But when I cook it doesn’t…. That’s y I thought I’ll check…..
When you boil for sometime the lather will be formed. Sambar should be boiled for more time to be tasty.
Excellent. Will try
Nicee I do make methi dal but will try this