Ingredients:

• 1 large bunch – fresh Methi
• 1 tsp -tamarind paste diluted in 1 cup water
• 1 tbsp- sambhar powder
• 1 cup -toor dal pressure cooked until soft
• 1 pinch – Hing
• Curry leaves and Coriander leaves for garnishing
• salt
• For the tadka (seasoning)
• 1/2 tsp each – mustard, urad dal, Channa dal
• 1 -green chilli (optional)

Method:

1. Wash and clean the methi leaves. Remove the stalks and use only the tender green leaves. Chop this finely.
2. In a heavy bottom vessel or wok put some oil and add all that’s needed for seasoning.
3. Now add the methi leaves and let it fry for a while on slow fire.
4. When the leaves are tender add salt, hing and sambhar powder. Stir fry for a couple of minutes more.
5. Add the tamarind water and let the mixture boil for a little longer.
6. Lastly, mash the toor dal and add into the gravy (in case its too watery you may thicken it by adding 1 tsp of rice flour mixed with 1 tbsp of cold water at this stage).
7. Garnish with curry leaves and coriander leaves. Goes well with rice and papadoms.

Recipe courtesy of Vidhya