Menthe soppina saru - Dali ani 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.
Preparation time 20 minutes
Cooking time 30 minutes
Makes 4 servings
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
Dali ani methi ambat recipe with step by step pictures
Remove the stems and separate the methi leaves. Wash the leaves thoroughly and drain.
Chop the leaves roughly and set aside.
Wash the toor 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.
In the meantime, grind the ingredients mentioned under "Grind to paste" to a smooth and thick paste, using some water. Set aside.
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.
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.