INGREDIENTS:
Methi leaf / Vendhayakeerai - 1 bunch
Siru keerai or palak or
anyother Keerai (Optional) - 1/2 bunch
Onion - 1 finely chopped
Tomato - 1 finely chopped
Chilli powder - 1/2 Tsp
Coriander powder - 1 Tsp
Turmeric powder - 1/4 Tsp
Toor dhal - 1/2 Cup
Channa dhal - 3 Tsp
Salt - as needed
To temper:
Oil - 1/2 Tsp
Ghee - 1 Tsp
Cumin seeds - 1/2 Tsp
Asafoetida - a pinch
Red chilli - 1
Garlic - 3 to 4 cloves finely chopped
HOW TO MAKE:
Wash toor dhal and channa dhal together, add turmeric powder and pressure cook it with 11/2 cup water. Allow three whistles and mash well keep aside.
Heat oil in a kadai add cumin seeds, asafoetida. Add onions and fry until turn into brown in color. Add tomatoes, chilli powder, coriander powder and cook it for 2 to 3 minutes. Wash the leafs / keeraies and add in the masala. Add 1/2 cup of water and allow it to boil. Once the keerai get cooked add mashed dhal and salt. Mix well. If you want add more water for liquid consistency.
Transfer the dhal curry in to the serving bowl. Heat ghee in a pan, add garlic and red chillies. Fry until it turns into light brown or till the aroma comes.
Add garlic seasoning on the Methi dhal curry. Serve with chappathies or hot rice.
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