Mung Dal With Fenugreek Leaves
|Mung dal||350 Gram, washed twice|
|Fenugreek leaves||1⁄2 Cup (8 tbs), plucked, washed twice and chopped|
|Turmeric powder||1⁄2 Teaspoon|
|Red chilli powder||1⁄2 Teaspoon|
|Coriander powder||1⁄2 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Mustard seeds||1⁄2 Teaspoon|
|Green chillies||4 , deseeded and chopped fine|
|Spring onions||4 , chopped fine|
|Curry leaves sprigs||2|
|Sunflower oil||1 Tablespoon|
Place the washed dal and chopped fenugreek leaves in a vessel along with 5 cups of water. Cook over a medium flame till the dal becomes soft.
Heat 3 tablespoons of oil. Add the curry sprigs, mustard seeds, chopped spring onions and green chillies. Lower the flame and add the cumin and coriander seeds and cook for 2 minutes. Then add the cooked leaves and the dal, add chilli powder and sugar and allow to simmer for 7 minutes.
Serve with hot white rice, sour lime pieces, and papads.