Vendhaya Keerai Kootu (Methi Leaves with Lentils)
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.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
- 2 cups fenugreek leaves /methi / Vendhaya Keerai
- 1/4 cup Onion chopped
- 1 Tomato
- ½ Cup Split Moong bean / moong dal
- 1 tsp Cooking oil
- 1 tsp Black Mustard Seeds
- 1 tsp skinless black gram /urad dal
- 1 tsp Turmeric Powder
- 3/4 tsp Salt or as required
Remove the stem and wash, clean methi leaves, chop onion and tomato as well. Wash and clean, pasi paruppu / moong dal too.
In the pressure cooker, add oil followed by mustard seeds and urad dal. Wait till mustard gets splutter, Add moong dal, methi leaves, 3/4th cup water, turmeric powder and salt. Close the lid, and allow it to cook for 1 whistle.
Allow the steam to escape. Open the lid, and gently mash the cooked leaves and dal, a little, with ladle. Serve hot with steamed rice.
Calories: 117kcal | Carbohydrates: 18g | Protein: 7g | Fat: 1g | Sodium: 445mg | Potassium: 101mg | Fiber: 3g | Sugar: 1g | Vitamin A: 6.1% | Vitamin C: 6% | Calcium: 1.3% | Iron: 7.5%