Methi Dal Recipe/ Vendhaya Keerai Paruppu Kadaiyal/Vendhaya Keerai Kadaiyal with step by step photos

We all know greens are always good for our health. Each and every keerai(greens) has distinct taste and health benefits. It is usually very hard to get our kids to eat the greens. One easy and simple way to get them to eat the methi leaves is to add it with dal and make it tastier. It serves the dual purpose, we get the protein and other benefits of methi leaves. Not only with dal, methi leaves can be prepared in numerous way like methi paratha, methi with aloo, methi with chicken which I am likely to post in the future. Check out other South Indian Sambar and Dal varieties here.

For now here’s how to make methi dal with step by step photos…

Ingredients

Thoor dal/Thuvaram Paruppu	¾  cup
Methi leaves/Vendhaya keerai	One big bunch
Onion	1 finely chopped
Green chillies	2 slit length wise
Tomatoes	2 finely chopped
Ginger & garlic paste	2 tsp
Red chilli powder or Sambar powder	½ tsp
Turmeric powder	¼ tsp
Asafoetida	One pinch
Lemon juice	1 tsp
Salt	As needed
Oil	1 tsp
Mustard seeds	½ tsp
Cumin seeds	½ tsp
Curry leaves	6

Preparation Time: 15 minutes                         Recipe Category: Main Course

Cooking Time: 25 minutes                                Recipe Cuisine: Indian

Author: Priya Anandakumar

Other Keerai Recipes that might be of your interest

Ragi Murungaikeerai Adai

Siru Keerai Kadaiyal

Arai Keerai Puli Kadaiyal

Paruppu Keerai Kadaiyal

Vendhaya Keerai Paruppu Kadaiyal

Red Ponnanganni Keerai Paasi Paruppu Kadaiyal

Mulai Keerai Poondu Masiyal

Paruppu Keerai Masiyal/Spinach Masiyal

Agathi Keerai Kootu

Ponnanganni Keerai Kootu

Manathakkalli Keerai Kootu

Arai Keerai Poriyal

Murungai Keerai Poriyal

Ponnanganni Keerai Poriyal

Keerai Thandu Poriyal

Red Ponnanganni Poriyal

Murungai Keerai Muttai Poriyal

Vallarai Keerai Poriyal

Karuvepilai Thuvaiyal

Murungaikeerai Thuvaiyal

Manathakkali Keerai Thuvaiyal

Vallarai Keerai Thuvaiyal

Karuvepilai Thokku

Thoodhuvalai Keerai Chutney

Gongura Chutney

Karuvepillai Podi

Murungai Keerai Podi

Murungai Keerai Thanni Saaru

Manathakkli Keerai Thanni Saaru

Murungai Keerai Soup

Siru Keerai Thandu Soup

Murungaikeerai Sambar

Mudakathan Keerai Kuzhambu

Thoodhuvalai Keerai Rasam

Mint/Pudina Rasam

Spinach Kofta Curry

Keerai Vadai

Keerai Vadai with Urad Dal

Dill Leaves Vadai

Karpooravalli Bajji

Spinach Pakoda

Paruppu Keerai Chapathi

Spinach Chapathi

Palak Chicken Curry

Palak Paneer

Method

Wash the dal and soak it for about 3o min for fast cooking. Now add 2 cups of water, turmeric powder, asafoetida and cook in pressure cooker for 3 whistles. Keep it aside.

Clean, wash and chop the methi/vedhayakeerai leaves and keep it aside.

Heat oil in a kadai, add mustard seeds after it splutters add cumin seeds, curry leaves and sauté for 15 sec. Now add the finely chopped onions and green chillies, sauté until the onions turn golden brown.

Add the tomatoes and sauté until mushy followed by the ginger & garlic paste. Now sauté until the raw smell vanishes. Add the methi leaves and sauté for about a min.

Add the cooked dal, salt, turmeric powder, red chilli powder and let it come to boil. Simmer and cook for another 5 -7 minutes.

Switch off the stove, add the lemon juice and mix it well. Adjust the lemon juice according to your taste.

Suggestions

The red chilli powder can be skipped and instead add more green chillies or use dry red chillies (2) when tempering.

The lemon juice can be replaced with thick tamarind extract of about 1 tsp.

Yummy and delicious methi dal is ready to served. Serve it roti, chapati or with white rice.

Thank you for visiting my blog, please come back again for simple and delicious recipes.

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Until then I am signing off…