1 cup Toor dal – Kandi pappu
1 bunch Menthikura – Fenugreek leaves
2 green chilies
Few curry leaves
Soak tamarind in hot water and make juice adding less water.
Pluck the leaves from the stems and top part of each stem can be used. Wash and drain.
Dry fry toor dal in a skillet till the dal is nicely roasted and emits aroma.
Wash and add water for the dal (1: 2 for each cup of dal) in a vessel and place the menthi leaves on the top, water from the dal is sufficient for the leaves also. Cook in a Pressure cooker till the dal is nicely done. Remove; add salt and mix well keep aside.
Take 2 tsp of oil in a sauce pan and make tadka (poppu) with jeera, mustard seeds, few fenugreek seeds, hing and a red chili. Add chopped green chilies, curry leaves and fry for a few seconds.
Then add cooked dal with leaves, salt, turmeric, 1 tsp sambar powder, tamarind juice and coriander. Bring to a boil, cook for a few minutes more and remove from flame. It can be done liquidly or semi solid according to the taste.
This combination of dal and leaves is very good. Serve it with hot rice or with rotis or chapattis.