Methi leaves Stir Fry (Vendhaya Keerai poriyal)

This is a very healthy accompaniment for any main meal with the goodness of methi leaves and dals.The combination of leafy vegetables and dal create a nutritious side dish. It is mildly spiced with chili powder and flavored with the tempering made with asafetida, cumin seeds, onion and garlic. Fenugreek leaves are one of the most popular and easily available leafy vegetables in India. They are slightly bitter in taste but the addition of green gram dal reduces the bitterness of fenugreek leaves. It’s healthy, quick, more than that it’s delicious.

Prep time	Cooking time	Serves
10 mins	10 mins	2 persons

Recipe type:  Poriyal varieties

Cuisine: Indian

Ingredients Methi leaves -2 small bunches Boiled toor dal -1/4 cup Chopped onions -1/2 cups Garlic  cloves -2 no’s Red chilies -2 or 3 no’s Turmeric powder -1 tsp Red chili powder -1 tsp Grated coconut -1 tbsp. Salt –to taste Seasonings Mustard seeds -1 /2 tsp Urad dal -2 tsp Oil -1 tbsp. Hing -pinch

Method 

1. Separate the fenugreek leaves from the stems, wash them under running water. Drain and keep it aside for 5 minutes. Chop the leaves and set aside. Boil toor dal separately and keep aside. 

2. Heat oil in a pan and add mustard seeds to it. When they start spluttering, add the crushed garlic, urad dal, asafetida, and red chilies. Sauté for a minute. 

3. Add the onions and sauté till the onions become translucent. Add the turmeric powder and chili powder. Sauté for a while.Add the methi leaves and boiled toor dal. Add salt and sprinkle some water.   

4. Methi leaves get cooked fast, so add the coconut and enough salt to the stir-fry and put off the stove.

 

Remove from the heat and serve hot as a side dish.  

Serving suggestions

It tastes great with plain white rice or sambar rice, rasam rice. It will be perfect side for the roti too.