Vendhaya Keerai Paruppu Kadayal – South Indian Methi Dal Recipe

Today I have shared a South Indian version of methi dal called as vendhaya keerai paruppu kadayal in Tamil. I learnt this easy, one pot dal recipe from my neighbor. Its a no grind recipe without coconut. Usually I make vendhaya keerai kootu using moong dal and ground coconut paste. When my neighbor shared this easy kadaiyal with similar ingredients like kootu, I got tempted to try it. We can mix this paruppu kadayal with plain rice adding ghee. It tastes yum. As it an easy recipe which can be prepared easily in a pressure cooker, bachelors and working women may find it helpful to cook easily during busy morning hours. Do try this easy vendhaya keerai paruppu and let me know your feedback.

Vendhaya Keerai Paruppu Kadayal –Methi Dal Recipe

Vendhaya keerai kadayal

Vendhaya keerai paruppu kadayal – South Indian methi dal recipe for rice

Cuisine: South Indian

Category: Side dish for rice

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250ml

Fenugreek leaves / Vendhaya keerai / Methi leaves – 1 cup
Moong dal – 1/4 cup
Ripe tomato – 1 no
Green chilli – 1 no
Big onion or small onion – 1 no / 8 nos
Garlic cloves – 5 nos
Chilli powder – 1/4 tsp to 1/2 tsp (adjust)

To Temper

Ghee – 2 tsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Crushed garlic cloves – 4 nos

METHOD

Wash the fenugreek leaves and set aside.
In a pressure cooker base, take the dal, leaves, chopped tomato, onion, garlic cloves and chilli powder.
Pressure cook in very low flame for 2 whistles.Mash the dal completely.
Temper all the ingredients and add to the dal. Mix well.
Serve with plain rice adding few drops of ghee.

METHOD – STEP BY STEP PICTURES

Wash and clean the fenugreek leaves. In a pressure cooker base, take moong dal, washed fenugreek leaves, chopped tomato, onion, garlic cloves, slit green chilli, chilli powder, salt and turmeric powder. Cook for 2 whistles in low flame. Alternatively you can pressure cook dal and remaining ingredients separately. For variations, you can saute the methi leaves in oil till it shrinks, then add to the cooker.
Open the cooker after the steam is released. Mash the dal mixture with a whisk or ladle. Check for taste and add more salt if needed.
In a small kadai, heat ghee. Splutter mustard seeds, cumin seeds, crushed garlic cloves and curry leaves. Add to the dal. Mix well and boil for few minutes till semi thick in consistency. Garnish with coriander leaves and serve with plain rice adding few drops of ghee.
Enjoy !

Note

Adjust the quantity of green chilli and chilli powder as per your taste.
You can also saute the fenugreek leaves in little oil before adding to the pressure cooker. It helps to reduce the bitterness of fenugreek leaves.
If you want thick

Try this easy, yummy , healthy methi dal at home and enjoy with rice.

Vendhaya Keerai Paruppu Kadayal – South Indian Methi Dal Recipe

Vendhaya Keerai Paruppu Kadayal –Methi Dal Recipe