Fenugreek Leaves/Vendhaya Keerai Sambar

Ingredients:
Arhar/Toor dal/Split pigeon peas - 1/2 to 3/4 cup
Onions - 2 (chopped)
Tomatoes - 2 (chopped)
Fenugreek leaves - 3 cups
Turmeric powder - 1/4 tsp.
Salt (to taste)
Oil
Tamarind water - 1/2 cup
Dry red chillies - 2
Mustard seeds - 1 tsp.
Asafoetida - 2 pinches
My mom's sambar powder - 2 tsp. (or as per taste)

Method:
Soak dal for 30 minutes. Pressure cook the dal with turmeric powder.
Heat oil in a deep sauce pan and add the onion pieces. Saute till they are translucent.
Add the tomato pieces and saute till they are soft.
Reduce the heat and add the sambar powder and mix.
Now pour the dal and if required add a little water.
Add salt to taste.
Bring the dal to a rolling boil. Now add the fenugreek leaves and let it cook for 5 to 6 minutes. Add the tamarind water and cook till the raw smell fades away.
Meanwhile in a small pan add oil, mustard seeds, and dry red chillies. When the mustard seeds crackle, add the asafoetida powder and saute. Now add this tempering to the sambar. Cook for another 2 minutes.
Remove from heat and enjoy with hot steaming rice.

Sent off to "Only-Greens" event hosted by Sara and started by Pari.

Posted in: Fenugreek leaves, Greens, side dish