Vendhaya Keerai Kootu-Methi Leaves with Lentils

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.
Course Side Dish
Cuisine South Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 117kcal
Author Sujatha Muralidhar


  • 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%