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)
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.
Add little jaggery if you like a sweetish tinge.
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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