Mung Dal & Fresh Methi Leaves Curry

½ cup yellow mung dal (skinless) washed
1 ½ cups water
1 small bunch fresh methi leves, washed, tough stems removed and
chopped.
½ teaspoon salt
½ teaspoon turmeric (haldi)

Cook mung dal with water in a 4 quart sauce pan for four minutes mixing often. Add methi leaves and salt and cook in low heat until all the water is absorbed, Make sure mung dal is not overcooked and mushy. Remove dal mixture into a serving dish and sprinkle turmeric.

Popu (thadka)

1 table spoon oil
1/2 teaspoon red mustard seed
1 or two dried red chilies broken in to three pieces
1 teaspoon urad dal
½ teaspoons cumin seeds (jeere)
2 pinches or 1/8 teaspoons hing
1 stem fresh curry leaves
1 or two chopped freh green chilis
¼ th teaspoon ghee (optional)

Heat oil in the pan, add mustard seeds, red chilies, urad dal and fry until urad dal becomes light brown. Add rest of the ingredients and mix for few seconds. Add dal mixture to the spices and cook in low heat for three minutes mixing often. Transfer dal in to a serving dish.

Note: Tastes good with rice and pickle.
 

Kothimeeri Chutney (Fresh Cilantro Chutney)

3 1/3 of a 10-ounce tamarind slab (imli)
¾ cup water
2 bunches fresh kothimeeri (fresh coriander/cilantro) washed, dried with paper towel, and cut
15 fresh long green chilies
1 tablespoon salt
½ teaspoon cumin seed
1 tablespoon brown sugar

Mix tamarind and water in a microwave oven proof dish. Microwave for a minute on high power. Remove tamarind from oven and let it cool. Clean
the tamarind by discarding any seeds and strings. Place the tamarind and rest of the ingredients in a blender jar and blend until it becomes course chutney.

Note: You can eat this chutney with any thing and every thing. If it is too sour for your taste, add a little more brown sugar.

 

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