Methi Leaves Sambar – Oil-Free!

Prep Time
2 hours 30 minutes
Cook Time
30 minutes
2 servings

Methi leaves are very aromatic. They are used extensively in Indian cuisine. Using them in sambar is the South Indian way of using methi leaves.

  • Toor dal: 1/3 cup
  • Tamarind extract: 3 tbsp
  • Methi leaves: 1 cup(chopped and tightly packed)
  • Tomato:1/3 cup(chopped)
  • Green chili: 1
  • Curry leaves: 1 sprig
  • Hing: 1 pinch
  • Sambar powder: 2 tbsp
  • Rock salt: to taste
  • Mustard seeds: ½ tsp
  • Methi seeds: ¼ tsp
  • Turmeric powder: ½ tsp
  • Soak Toor dal at least for two hours. Drain, rinse and cook in enough water until soft and mushy.
  • Heat a pan and dry roast mustard and methi seeds. Add curry leaves and slit green chilis and sauté for a minute.
  • Add tomatoes, hing, turmeric powder, methi leaves and sauté until methi leaves wilt a little.
  • Add tamarind extract and sambar powder and cook together for 2-3 minutes.
  • To this add cooked dal and salt and stir everything tighter and simmer adding enough water to get the desired consistency.
  • Taste and adjust seasoning.
  • Serve hot with rice, dosa or idli.

Wellcure tip:

  • Add little jaggery if you like a sweetish tinge.

Eating guide

  • Food group: greens and lentils.
  • Lentils are rich in fiber and a good source of proteins as well.
  • Greens are loaded with enzymes and high water content. They aid in digestion and act as a daily dose of vitamins and minerals.


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