Steamed Lentils Crumbled with Fenugreek Leaves (Recipe in Hindi)
This South Indian-inspired dish, Steamed Lentils Crumbled with Fenugreek Leaves or मेँथीआ कीरै परुप्पू उसिलि, combines the earthy flavors of fenugreek leaves with the wholesome goodness of steamed lentils. The result is a nutritious and delicious side dish or snack that pairs beautifully with rice or can be enjoyed on its own.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fenugreek (fresh, finely chopped) | 250 grams |
| Salt | To taste |
| Tur Dal (yellow split pigeon peas) | 1 cup |
| Dry Red Chilies | 5 |
| Asafoetida (Hing) | 1/2 teaspoon |
| Turmeric Powder | 1/4 teaspoon |
| Mustard Seeds | 1/4 teaspoon |
| Curry Leaves | 5 leaves |
| Sesame Oil (Til Oil) | As needed |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 3
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Instructions:
-
Soaking the Lentils:
- Begin by soaking the tur dal (yellow split pigeon peas) in water for about 30 minutes. After soaking, drain the water thoroughly.
-
Grinding the Dal:
- In a grinder or mixer, add the soaked lentils, a small amount of water, asafoetida (hing), salt, and two dry red chilies. Blend the mixture well but do not make it smooth. It should have a coarse texture, somewhat resembling semolina.
-
Steaming the Mixture:
- Grease the plates of an idli steamer or a similar steaming tray with a little oil. Spoon the ground lentil mixture onto the greased plates.
- Place the plates in the steamer and steam the mixture on high heat for about 10 minutes.
-
Crumbling the Steamed Lentils:
- After steaming, remove the plates from the steamer. Let the lentil mixture cool for a few minutes, and then crumble it using your hands or a fork.
-
Preparing the Vegetables:
- If you wish to serve the dish with steamed vegetables, you can steam them in a pressure cooker for one whistle and set aside.
-
Tempering:
- Heat oil in a pan or kadai. Once the oil is hot, add mustard seeds and let them splutter for about 10 seconds.
- Add curry leaves to the oil and stir well.
-
Combining with Steamed Dal:
- Add the crumbled lentils (steamed dal) into the tempering. Stir everything together and cover the pan. Let it cook for a few minutes, allowing the flavors to combine.
-
Cooking the Fenugreek:
- In another pan, heat a little more oil. Add the finely chopped fenugreek leaves and sauté them until they cook down and become tender.
-
Final Mixing:
- Once the fenugreek leaves are cooked, add them to the lentil mixture. Stir everything together until well combined.
-
Serving:
- Serve the Steamed Lentils Crumbled with Fenugreek Leaves hot, paired with steamed rice or as a stand-alone dish. You can also enjoy it with a side of yogurt or chutney for extra flavor.
This savory and aromatic dish is packed with flavor and provides a healthy, comforting meal. The bitterness of fenugreek is beautifully balanced by the spices and steamed lentils, making it an ideal addition to your South Indian recipe collection.
