Methi Sambhar
Ingredients
1 large bunch of fresh Methi
1 teaspoon Tamarind Paste diluted in 1 cup water
1 tbsp Sambhar Powder
1 cup Toor Dal pressure cooked until soft
A pinch of Hing
Curry Leaves and Coriander Leaves for garnishing
Salt to taste
For the tadka (seasoning)
Half teaspoon each of Mustard,Urd Dal, Channa Dal
1 Green Chilli (optional)
Method
- Wash clean the methi leaves.
- Remove the stalks and use only the tender
green
leaves. Chop this finely.
- In a heavy bottomed vessel or wok put some oil and add all that's needed
for seasoning.
- Now add the methi leaves and let it fry for a while on slow fire. When the
leaves are tender add salt, hing and sambhar powder. Stir fry for a couple
of minutes more.
- Add the tamarind water and let the mixture boil for a little longer.
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)
- Garnish with curry leaves and coriander leaves.
Goes well with Rice and Papadoms.
Variations: Instead of methi you can use Palak or Chinese Spinach. And
proceed in the same manner.
