Ingredients

• curds - 2 cups
• Methi leaves - one and a half cup (discard stems)
• oil - 2 tbsp
• Bengal gram (Channa) Dal - 1 tbsp
• onion - 1/2 cup, minced
• green chillies 2-3, minced
• salt to taste
• sugar - 1 tsp

How to Make Fenugreek Leaf Raitha

• Line a soup strainer with thin cloth and pour the curd in it.
• Let the whey drain till 1 cup thick curd remains in the cloth (reserve 2 tbsp of whey)
• Transfer the curd to a bowl and beat till smooth. Add sugar.
• Heat oil in a Kadai and add the Dal. When it turns brown, add onion, Methi leaves and chillies.
• Add salt and the reserved whey. Cover and cook till the leaves are soft.
• If there is moisture, increase the flame and stir till the mixture is dry.
• Cool the Methi mixture and combine with the curd. Taste and correct the seasoning.