A rare curry from my hubbys family. So rare that I am almost sure that I am the first in the world to publish it. 🙂
- Fenugreek ( Methi) leaves loosely packed 4 cups. (Venthayakeerai)
- Toordal 1 cup.
- Red chilli 1 no.
- Salt 3/4 teaspoon.
- Hing powder 1/2 teaspoon.
- Turmeric powder 1/4 teaspoon.
- Oil 3 tablespoons.
- 1 teaspoon each of mustard, urad dal and channa dal.
Wash the leaves very well in a large container and drain throughly.Wash and soak the dal and chilli in warm water for 45 minutes. Finely chop the leaves and place in a kadai. Add turmeric powder and hing and cook in a medium flame , stirring occasionally till it is dry.(Say for ten minutes).
Drain and Grind the dal and chilli with just 1/4 cup water to a paste.the paste should be thick and slightly coarse.
In a kadai heat oil, add mustard seeds, when it crackles add urad dal and channa dal and stir continously.When the dals are golden add the ground paste carefully. Keep cooking in medium flame stirring continously till the dal soaks all the oil. Add the methi leaves and salt, mix well, continue cooking in low flame for 5 minutes strring occasionally. Transfer to a serving bowl.
Serve hot with rice or chapathis or as a part of the South Indian menu.