Fenugreek Leaves with Lentil/ Menthiya Soppu Matwadi

This dish is from the Karnataka Cuisine. It is prepared with Fenugreek leaves. Even people who do not like these leaves because of its bitterness would love this dish. We can use any lentil – Channa Dal or Tur Dal or the combination of both. This goes very well with Sambar Rice, Rasam and Dal Rice.

Ingredients:

To Grind:

Channa Dal – ¼ cup

Tur Dal – ¼ cup

Grated Coconut – 4 tbsp

Turmeric Powder – 1 pinch

Cumin Seeds – ¾ tsp

Dried Red Chillies – 3

For the main dish:

Cleaned, rinsed and chopped Fenugreek Leaves – 3 cups

Oil – 2 tbsp

Mustard Seeds – 1 tsp

Urad Dal – 1 tsp

Cumin Seeds – ½ tsp

Dried Red Chillies – 3 (broken)

Salt – as per taste

Lemon Juice – 1 tsp (optional)

Method:

Wash and soak the Channa Dal and Urad Dal for 1 ½ to 2 hours. Drain the water. Take it in a mixer jar or blender jar. Add the grated Coconut, Turmeric Powder, Cumin Seeds and broken Chillies. Grind them coarsely without adding water. If required, add 1 or 2 tbsp of water.

Steam the ground Dal mixture for 8 to 10 minutes in medium flame. Switch off the flame. When the Steamed Dal mixture becomes cool, crumble the mixture with fingers and keep aside. (Or you can take it in a blender and give a pulse grind.) Keep aside.

Heat the Oil in a pan and prepare the tempering with Mustard Seed, Cumin Seed and Urad Dal and dried Red Chilli. Add the chopped Fenugreek Leaves. Add the required Salt. Cook till the Greens are cooked soft.

Add the crumbled dal to it. Give a good mix. If you feel that it is too dry, you can sprinkle little water to it. Cover with a lid and simmer for 4 to 5 minutes stirring at intervals.