Methi Keerai Paruppu Usili – Steamed Lentil Crumbled With Fenugreek Leaves Recipe
Methi Keerai Paruppu Usili is a traditional South Indian dish that beautifully combines the wholesome goodness of lentils and fenugreek leaves, creating a nutritious and flavorful dish. The dish is seasoned with the heat of dry red chilies, the fragrance of hing (asafoetida), and the earthiness of turmeric powder, making it a delightful addition to any meal. It is commonly served as a side dish and is often enjoyed with rice and sambar, or as part of a festive meal. This vegetarian dish also brings the benefits of fenugreek leaves, known for their health benefits, including aiding digestion and promoting hair health.
Here’s how you can make this delicious South Indian delicacy at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Methi (Fenugreek leaves) | 250 grams |
| Salt | To taste |
| Toor Dal (Pigeon Peas) | 1 cup |
| Dried Red Chilies | 5 pieces |
| Hing (Asafoetida) | 1/2 tsp |
| Turmeric Powder | 1/4 tsp |
| Mustard Seeds (Rai) | 1/4 tsp |
| Curry Leaves | 5 leaves |
| Sesame Oil (Til Oil) | As required |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Instructions
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Prepare the Toor Dal: Start by soaking the Toor Dal (pigeon peas) in water for about 30 minutes. After soaking, drain the water.
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Grind the Dal: In a grinder, add the soaked dal, a little water, salt, hing (asafoetida), and 2 dried red chilies. Blend the mixture until it reaches a coarse consistency (similar to semolina or suji). Be careful not to make it too smooth – the texture should remain slightly granular.
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Steam the Dal Mixture: Grease the plates of an idli maker or any steamer with a little oil. Scoop the ground dal mixture and place it onto the plates, filling them evenly. Steam the mixture for about 10 minutes on high heat. Once steamed, remove from the steamer and set aside to cool. After it cools down, crumble the steamed mixture into small pieces.
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Prepare the Vegetables: If you plan to use vegetables along with the dal, steam them in a pressure cooker until one whistle is heard. If you’re using fenugreek leaves, clean and chop them finely.
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Temper the Seasonings: In a pan or kadhai, heat sesame oil. Add mustard seeds (rai) and let them splutter for about 10 seconds. Then, add the curry leaves and sauté for a few seconds to release their fragrance.
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Cook the Steamed Dal Mixture: Add the steamed and crumbled dal mixture to the pan with the tempered seasoning. Stir well and cook for a few minutes, allowing the flavors to blend.
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Cook the Methi: In a separate pan, heat a little more sesame oil. Add the chopped methi (fenugreek leaves) and sauté until the leaves wilt and become soft. Cook until the methi gives off a fragrant aroma and has wilted down completely.
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Combine the Methi and Dal: Add the cooked methi to the crumbled dal mixture in the pan. Stir everything together until the ingredients are well mixed, and cook for a few more minutes to ensure the flavors are well incorporated.
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Serve: Once everything is well combined, serve the Methi Keerai Paruppu Usili hot. It pairs wonderfully with steamed rice, sambar, or as part of a South Indian meal.
Allergen Information
This dish is generally safe for most people, but if you have sensitivities, be aware of the following:
- Lentils: Some individuals may have a legume allergy, so it’s important to check for any reactions if you or anyone you’re serving has an allergy to lentils or legumes.
- Sesame Oil: If you’re allergic to sesame, you can substitute sesame oil with other vegetable oils such as sunflower or canola oil.
Dietary Preferences
- Vegetarian: This dish is completely vegetarian, making it an excellent option for those following a plant-based diet.
- Gluten-Free: The dish does not contain any gluten-containing ingredients and is suitable for those who are gluten intolerant or have celiac disease.
- Dairy-Free: Methi Keerai Paruppu Usili is dairy-free, making it a great option for individuals avoiding dairy products.
Tips and Variations
- Methi Variations: If you prefer a milder flavor, you can reduce the amount of fenugreek leaves or use spinach as a substitute. The bitterness of methi can be strong, so adjust according to your taste preferences.
- Adding Vegetables: To make the dish even more nutritious, consider adding steamed vegetables like carrots, beans, or peas. These will not only enhance the flavor but also boost the dish’s nutritional profile.
- Spice Level: The spice level in this recipe is moderate, thanks to the dried red chilies. If you prefer a milder version, you can reduce the number of chilies or omit them entirely.
- Serving Suggestions: This dish can be served as a side dish with rice and sambar or paired with chapati for a complete meal. It also goes wonderfully with a cup of steaming rasam or buttermilk on the side.
Conclusion
Methi Keerai Paruppu Usili is a hearty, flavorful South Indian recipe that combines the nutritious benefits of fenugreek leaves and lentils, creating a dish that is both healthy and satisfying. The balance of spices like hing, turmeric, and dried red chilies adds a fragrant and savory touch, making it an ideal addition to any meal. With its simple preparation and nourishing ingredients, this dish is perfect for those looking to enjoy traditional South Indian flavors in the comfort of their home.
