Saturday, March 28, 2015

Menthe soppina saru - Methi ambat - Fenugreek leaves curry

Curry in a pan
Menthe soppina saru - Methi ambat is one of my favourite curries. Leafy vegetables and lentils are always healthier. So, I recommend to include methi leaves and toor dal in your diet whenever possible. The simplest yet delicious curry is a nice accompaniment to hot rice with some stir fry, upkari or sukke as side dish. 

So, I make such curries often by using leafy vegetables such as spinach, amaranth leaves and methi leaves. Methi leaves are slightly bitter in taste, to make it less bitter use toor dal and the leaves in proper proportion.

Menthe Soppina Saru - Methi Ambat Recipe
Dali ani methi ambat ready to serve
Prep time : 20 mins
Cook time : 30 mins
Total time : 50 mins
Recipe type : Gravy 
Cuisine : Konakani
Yield : Serves 4
Author : Vidya Chandrahas

  • 1 cup toor dal
  • 1 small bunch methi leaves
  • 3 tomatoes, chopped
Grind to paste
  • 1 cup grated fresh coconut
  • 2 tsp coriander seeds, fried
  • 1 ½  tsp chilli powder
  • 1/2 tsp turmeric powder
  • 4 cloves garlic
  • 1/4 tsp methi dana / fenugreeks, fried
  • 1/2 tsp mustard seeds, spluttered
Methi ambat - step by step pictures

1.  Remove the stems and separate the methi leaves. Wash the leaves thoroughly and drain. 
methi leaves
2.  Chop the leaves roughly and set aside. 
chopped methi leaves
3.  Wash the thoor dal and put it in a pressure cooker container. Add 2 ½  cups water. Add the chopped methi leaves, chopped tomatoes and place this container in the pressure cooker with some water in the bottom. Place the pressure cooker on high flame and take 3 - 4 whistle or till the dal becomes soft.
boiled dal, leaves and tomatoes
4.  In the meantime, grind the ingredients mentioned under  "Grind to paste" to a smooth and thick paste, using some water. Set aside.
ground masala paste
5.  When the pressure releases, remove the container and transfer the toor dal mixture to a deep pan. Add the ground masala paste and salt. Add water if required to make a pouring consistency gravy. 
paste and mixture in a pan
6.  Place the pan on high flame and bring it to boil. Further,  simmer for 2 - 3 minutes and remove the pan from the flame.  Serve dal and methi ambat after 5 minutes with hot rice. 
Dali ani methi ambat ready to serve


  1. This curry is new to me......Looks interesting and yumm..... Thanx for sharing....:)

  2. It's kind of South Indian koottu! My favorite..looks yum!!

  3. nicely done and tasty and healthy dali ani methi ambat...lovely pics too..

  4. It looks delicious and yummy :)

  5. Healthy n delicious dal.


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