Methi Keerai

IngredientsServings: 4

• 1 cup toor dal
• 1 methi keerai leaves separated
• 2 medium size chopped tomatoes
• 3 cloves of garlic
• 1 tsp salt (as per taste)
• 1 and 1/2 tsp sambhar powder (use any store bought sambhar powder)
• 1/4 tsp turmeric powder
• 2 tsp cooking oil
• 1 tsp mustard seeds
• pinch of asafoetida
• 1 sprig curry leaves,
• 1/2 tsp cumin seeds

About

Instructions

• if you are using an instant pot select saute mode for 20 minutes, if you are using a pressure pan keep the flame on medium high
• add oil in the cooking pan, once it's hot add mustard seeds and wait until it sputters, then add cumin seeds, garlic
• once garlic turned light brown color add tomatoes
• separate methi leaves and wash thoroughly and add it to the pan
• wash toor dal and add it in the pan and add 3 cups water, turmeric powder, and salt
• pressure cook for 2 whistles OR 20 minutes in high pressure mode in the instant pot
• open the cooker once pressure is released

Tips & Tricks

• clean methi leaves thoroughly
• if kootu is too liquidy grind 1/4 cup shredded coconut to a paste and add it to the kootu and boil for 5 minutes
• spinach can be used instead of methi leaves

Step by Step Instructions

1. if you are using an instant pot select saute mode for 20 minutes, if you are using a pressure pan keep the flame on medium high

2. separate methi leaves and wash thoroughly

3. add oil in the cooking pan, once it's hot add mustard seeds and wait until it sputters, then add cumin seeds and garlic

4. once garlic turns light brown add tomatoes

5. add cleaned methi leaves to the pan

6. wash toor dal and add it in the pan

7. add 3 cups water, turmeric powder, and salt

8. pressure cook for 2 whistles OR 20 minutes in high pressure mode in the instant pot

9. open the cooker once pressure is released and yummy methi dal is ready to serve with white rice or chappathi!!