Ingredients

• 1 bunch - fresh fenugreek/vendaiya keerai leaves
• 1 cup - tur dal
• 1/2 cup - moong dal
• 1/2 cup - channa dal
• 1 - onion
• 2 - green chillies (split lengthwise)
• 1 - tomato
• 2 cloves - garlic
• A pinch of asafoetida
• A bunch of curry leaves
• Salt to taste
• 1 tsp - oil

How to Make Vendiya keerai kootu

• Clean the methi leaves and keep aside.
• In a pressure cooker, add the tur dal, channa dal, moong dal along with asafoetida, cumin seeds, turmeric powder, chopped tomato, garlic and sufficient water. Cook it for 4 whistles.
• Heat oil in a pan and add mustard. When they stop spluttering add the urad dal and curry leaves.
• Add the chopped chillies and onion.
• Saute for 5 mins.
• Now add the cooked dal along with the methi leaves and salt.
• Cover and cook in low flame, until the leaves are cooked.