Jan 26, 2011

Methi Leaves ( Fenugreek leaves ) Rasam

Methi Leaves ( Fenugreek leaves ) Rasam

Serves: 3 - 4

You will need

75 g tur dal
2 cups ( 400 ml ) water
1/2 teaspoon oil
1/2 teaspoon salt
1/2 teaspoon turmeric powder

1 cup ( 200 g ) chopped methi leaves
1 tomato, roughly chopped
2 teaspoon tamarind paste or 1/4 cup tamarind juice
2 1/2 teaspoon Rasam powder ( MTR / Everest or any top brand or homemade )
2 pinches hing ( asafoetida )

For seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
1 spring curry leaves
1 dried red chilli, broken


Wash, clean and chop methi leaves.

Wash and clean tur dal and soak in 2 cups water for half an hour, mix with turmeric powder, salt, oil and pressure cook for 20 minutes or till done and soft ( reduce heat to medium after 2 nd whistle and cook for 15 minutes ). Allow the cooker to cool naturally.

Dilute rasam powder in 2 tablespoon water and keep aside.

Open the cooker and add chopped methi leaves, tomato, tamarind paste / juice. Adjust salt to taste. Cover with a lid and cook on a low to medium heat for 10 minutes.

Add diluted rasam powder and hing. Cover with a lid and cook again for 12 - 15 minutes / until fragrant and methi leaves well blended with dal and other spices ( rasam powder ). Switch off the heat.

For seasoning:

Heat 2 teaspoon oil. Add mustard seeds. When they begin to pop, add cumin seeds. Wait for 1 - 2 minutes and add curry leaves and broken red chilli. Stir for 2 minutes and pour the seasoning over methi leaves rasam and serve hot with rice.