Fenugreek Leaves Sambar (South Indian style)

Prep time - under 15 mins

Cook time - under 30 mins
Serves - 4-5
Ingredients needed
Fenugreek leaves/methi leaves - 1 cup
Pearl Onions -1/4 cup or 1 big onion
Tomato -1 (remove the seeds and chop it)
Tamarind - small gooseberry sized ball
Tur dal - 1/3 cup
Sambar powder - 1/2 tsp (optional)
Turmeric powder - 1/4 tsp
Salt needed
Sambar masala (For grinding)
Oil -1 tsp
Coriander seeds - 1 1/2 tbsp
Channa dal or bangal gram - 1 tbsp
Red chillies - 4
Raw Rice - 1/2 tsp
Grated coconut - 2 tbsp
Method
Heat a tsp of oil in a pan, fry coriander seeds, channa dal, red chillies and rice until dal turns
golden brown.Turn off the heat, add grated coconut and saute in the heat of the pan itself.
Once it cools, grind it to a fine paste and keep it aside. This is the masala for the sambar.
For the seasoning
Oil - 2 tsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Hing - a pinch
Curry leaves - few tender ones

Preparation
Clean, wash and chop methi leaves. Keep it aside.
Soak dal in hot water for 15 minutes and pressure cook adding a pinch of turmeric powder
for 3 whistles. Mash the dal well and keep it aside.
Soak tamarind in a cup of hot water and extract its juice. Discard the pulp.
Prepare the sambar masala and keep it ready.
Method
Picture 1 -Sambar masala is fried and kept ready for grinding.
Heat 2 tsp of oil in a kadai/pan, add mustard seeds, when it splutters, add fenugreek seeds,
hing and curry leaves. Saute for a second and then add onions.

When onions turn pink, add chopped methi leaves, chopped tomatoes and saute for a few
minutes.

Add turmeric powder, sambar powder (just 1/2 tsp which is optional) salt needed and
tamarind water.

Let the tamarind water boil until the raw flavor goes. Then add the ground masala paste and
the cooked dal along with 1/2-3/4 cup of water and boil well.

You can adjust the consistency of the sambar by adding water. It should not be too thick nor
too thin, so adjust accordingly. Check for salt.
Serve with rice or even with idli or dosa.