Garden & Jungle

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Dal with Fenugreek leaves (Vendaya Keerai)

Posted by Geetha on December 4, 2008



Toor dal – ¼ cup

Fenugreek leaves – 1 cup

Small onion – 3

Tomato – 1

Cumin seeds – ½ tsp

Garlic – 2

Green chili – 2

Red chili – 2 (optional)

Castor oil – ½ tsp

Turmeric powder – ½ tsp

Salt – to taste

Water – 2 cups



Wash dal and add the dal to a pan with water, castro oil and turmeric powder and open cook till dal is cooked.

Dal with boiling water, turmeric and oil

Dal with boiling water, turmeric and oil

Then add cumin seeds, onion, green chili, red chili and cook for 2 minutes. Once it is done add tomato and salt and cook till tomato turns soft.


Finally add fenugreek leaves and mix it well with the dal mixture and cook for 5 minutes. Once it is cooked mash the dal with spinach masher and serves hot with plain rice and ghee.


Note: Don’t cook the dal in pressure cooker try to cook in a vessel.

Optional: Add 1 Tsp lemon juice to the recipe. It gives different taste.


Instead of fenugreek leaves you can add other spinach also.



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