Methi saambhar

Fenugreek Saambhar

Pointer 1: Use fresh tiny methi leaves.


  • 3/4 cups toor dhal
  • 2 Tbsp. Saambhar powder
  • 1 tsp. turmeric powder
  • 1 cup fresh methi
  • 1 medium sized tomato, chopped
  • 2 green chillies slit
  • 1/2 mustard seeds
  • 2 dry red chillies
  • 1 small lemon sized raw tamarind
  • Oil 2 tsps.
  • Salt to taste

Cook lentils well under pressure. Soak tamarind in 2 cups of hot water. Set aside.

Take a deep pan. Add oil. When the stove is hot enough, splutter mustard seeds, add the methi leaves and sauté until the leaves wilt a bit. Add the turmeric powder and tomatoe, continue sautéing until they turn to a pulp. Finally add the saambhar powder. Mix well.

Take the tamarind juice by squeezing it well in the water it is soaked in.Add the tamarind water to the mixture on stove. Add another cup of water to the soaked tamarind, squeeze well and add to pan.

Let the mixture boil for about 15 minutes. Keep stirring, add salt, let methi cook for a few minutes. The raw tamarind taste will be gone after about 10 minutes of simmer. Finally add the cooked dhal. Give the whole mixture a good stir and continue simmering for another few minutes.

Serve with rice.

^ Please contact me for any of these ingredients or utensils.

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