Menthya Soppina Huli(Methi leaves sambar)

Ingredients:

Methi leaves - 1 bunch, chopped finely
Onion - 1 large, cut into lengthwise
Toor daal - 1/2 cup
coconut grated - 1/2 cup
tamarind paste - 1 tsp
jaggery - little bit for tinge of sweetness
salt for taste
oil,mustard,curry leaves,red chilly for tempering








for the Masala

Red chilly - 3-4
Coriander seeds - 2 tsp
Jeera - 1 tsp
Methi seeds - 1/4 tsp

Method

1. Wash and cook the daal along with the methi leaves by adding a pinch of turmeric and 1 tsp oil.(If you want to remove the complete bitterness of methi, then soak the leaves in salt for 20 minutes). Cook the onion by adding some water.

2.  Fry all the masala Ingredients in kadai until a good aroma comes. dont let them burn.

3. Blend these masala Ingredients using a blender without adding any water. Grind this masala powder along with the coconut in mixer jar to a smooth paste by adding adequate amount of water.

4. Take the cooked daal-methi mixture in a kadai and bring it to boil. Add tamarind paste,salt, little jaggery and boil for 4-5 minutes

5. Now add the coconut masala paste and add some water if the mixture is too thick, get the consistency of sambar. Boil for 3-4 minutes

6. Take all the tempering ingredients in a kadai and heat and mix it to the Sambar.

Sambar is ready. serve hot with rice.

Note: same sambar can be prepared using different leaves like palak,dill etc.