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)

How to Make Methi Sambhar

• Wash and clean the methi leaves. Remove the stalks and use only the tender green leaves. Chop this finely.
• In a heavy bottom 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.