Methi dal is a traditional lentil greens recipe in India with mild modifications in seasoning. Today let us see this South Indian style Vendhaya keerai paruppu kootu in a pressure cooker.
As you may know, Methi leaves (vendhaya keerai) takes a bit longer to cook compared to other soft greens. Hence to ease the process and reduce the cooking time, I do both Methi and toor dal boiling together in pressure cooker resulting in a tasty dal.
Ingredients3 cups methi leaves (cleaned & chopped)
1 cup toor dal (soaked)
2 tbsp oil
½ tsp mustard
½ tsp cumin
3 garlic cloves
¼ tsp asafoetida
1 green chilli
1 onion
2 tomatoes
¼ tsp turmeric powder
1.5 tsp sambar powder
2 cups water
Salt (as per taste)
1 tsp ghee (optional)
Method* Clean the keerai (Methi leaves) thoroughly with lots of water.
* Chop them finely. Alternately first chop the leaves and wash two to three times. I follow the latter method only to clean the soil completely.
* Chop onion, tomatoes and garlic.
* Soak toor dal for 20mins.
* Heat oil in a pressure cooker, season with mustard and cumin seeds.
* Let them crackle, add garlic and onions.
* Put a green chili or red chilli as per your choice and pinch of asafoetida.
* Saute onions until transparent.
* Add tomatoes and cook them soft.
* Now add the clean Methi leaves.
* Also, add turmeric powder and sambar powder.
* Put soaked toor dal and mix well with some salt.
* Add a cup of water, close the cooker and pressure cook for five whistles in high.
* Open the lid after the pressure settled, add a tsp of ghee and switch off. Adding ghee is optional but delicious.
* Serve with rice and potato fry/chips. Goes well with chapati too.