Methi Dal/Fenugreek Leaves Dal/Parupu Venthiya Keerai

Spinach (Keerai) has a lot of nutritional values. It is low in calories yet very high in vitamins. It is an excellent source of iron, protein and dietary fiber. It is advised to take spinach in daily life. 
Methi Leaves are generally cooked along with dal, paratha and curry. Dal is a good source of protein and fiber.

Notes:

• Methi leaves has a bitter taste. In order to reduce the taste:
• wash and drain the leaves. Add a tbsp of salt and mix it with the leaves nicely for a couple of mins.
• Squeeze the leaves and again wash in cold water.

Ingredients:

• Methi leaves - 2 bunch
• Cooked Masoor Dal - 1/2 cup
• Onion - 1
• Garlic - 5 to 6
• Red Chilly - 1
• Green chilly - 1
• Red Chilly Powder - 1/2 tsp
• Curry Leaves - 5 to 6
• Hing or asafoetide - a pinch
• Mustard Seeds - 1/2 tsp
• Cumin Seeds - 1 tsp
• Turmeric Powder - a pinch
• Salt to taste

Cooking Instructions:

• Heat oil in a pan. Add Mustard seeds, cumin seeds, curry leaves and red chilly.
• Add Asafoetida and add onion,garlic. Cook for 3 to 4 mins.
• Add Red chilly powder and turmeric powder.
• Now Add Methi leaves,green chilly.
• Cook till the water evaporates.
• Add the masoor dal and salt and allow it to cook for 5 mins in low flame.