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Vendhaya Keerai Kootu
Vendhayakeerai Kootu, Methi leaves dhal-means fenugreek leaves cooked with lentils. A healthy, nutritious recipe with just a teaspoon of oil. South Indian, especially Tamil cooking is well known for its healthy recipes.
Course
Side Dish
Cuisine
South Indian
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
people
Calories
117
kcal
Author
Sujatha Muralidhar
Ingredients
2
cups
fenugreek leaves
/methi / Vendhaya Keerai
1
teaspoon
vegetable oil
1
teaspoon
black mustard seeds
1
teaspoon
urad dal
/skinless black gram
½
cup
moong dal
/ split moong bean
½
cup
water
1
teaspoon
turmeric powder
¾
teaspoon
salt
or as required
Instructions
Remove the stem, rinse methi leaves for three times or until the water is seen clear.
Over medium heat, in the pressure cooker pan, add vegetable oil, black mustard seeds, and urad dal.
Wait till mustard gets splutter.
Then add moong dal, methi leaves, water, turmeric powder, and salt.
Close the lid, and allow it to cook for 1 whistle.
Wait for 10 minutes to allow the steam to release naturally.
Open the lid, and gently mash the cooked leaves and dal with a ladle.
Serve hot with steamed rice.
Nutrition
Calories:
117
kcal
|
Carbohydrates:
18
g
|
Protein:
7
g
|
Fat:
1
g
|
Sodium:
445
mg
|
Potassium:
101
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
305
IU
|
Vitamin C:
5
mg
|
Calcium:
13
mg
|
Iron:
1.4
mg