Vendhaya Keerai (Fenugreek Leaves) Masiyal

I’m writing this post for my own food collection. This dish is not a ‘special wannabe’ or something except the fact that it has a lot of nutrients. Usually this dish is prepared with amaranth leaves, I just replaced it with fenugreek ones. My mom taught this recipe before my marriage.
Ingredients:
Fenugreek leaves - 1 bunch (medium)
Moong dal - ¼ cup
Onion - 1 (small)
Garlic - 2 cloves
Tomato -1
Salt

Tempering:
Mustard seeds - ¼ tsp.
Dry red chili - 2
Cumin seeds - ¼ tsp.
Asafetida - 1 pinch

Method:
1. Boil the moong dal in a pan.
2. When the dal is half done, add the fenugreek leaves, onion, garlic and tomato.
3. When the leaves and dal are fully cooked, remove from heat.
4. When it is slightly warm, grind them coarsely with salt in a blender.
5. Temper the greens.

Posted in: Fenugreek leaves, Greens, lunch, side dish, Veg