Vendayakeerai Sambhar/Methi Leaves Sambhar/Fenugreek Leaves Sambhar

Being a Vegetarian, only way to get the required protein is to include Dal  and Leafy greens in our meal. i try to make Sambhar atleast thrice a week, and regular kootu twice a week.  Keerai/Leafy Greens are made atleast once in a week. Apart from the regular Kootu and Stir fry or Parupu-usli, i make this Sambhar with Fenugreek Leaves/Vendaya Keerai. This Leafy Vegetable naturally has a Amazing Aroma, this blends so well with Toor Dal  and Tamarind gives an excellent taste to both the senses. 
2 Medium-Sized bunches of Methi Leaves (approx 2 -3 Cups loosely packed)
1/4 Cup Tuvar Dal/Pigeon Peas/Toor Dal, Soaked in water for 10 minutes.
1 Medium onion, Chopped
1 Medium Tomato, Chopped
A Lemon-Sized Tamarind Soaked in Warm Water or 2 Cups of Tamarind Extract
2 tbsp Sambhar Powder (Home made or Store bought)
2 tbsp freshly grated Coconut
Salt to taste

2 tsp Oil
1/2 tsp Mustard  Seeds/Kadugu
1/4 tsp Fenugreek Seeds/Vendayam/Methi
1/4 tsp Hing/Asafoetida
1/4 tsp turmeric powder
2 sprigs of curry leaves

Tempering 2 (Optional, but highly recommended)
1 tsp Oil
3-4 red Chilies, long variety, broken into two pieces

  • Wash, Clean and Chop the Vendaya Keerai/Methi/Fenugreek Leaves.
  • In a Pressure Pan, Heat Oil given under tempering, Splutter mustard seeds, add hing, turmeric, vendayam/methi/fenugreek, and curry leaves.
  • Add Onion and saute till translucent, add tomatoes and cook until mushy.
  • Add the Fenugreek Leaves and Saute for a minute or two.
  • Add Tamarind Water. Drain water from the dal and add it to the Cooker.
  • Add Sambhar Powder, Coconut and Salt, mix well. 
  • Close the Pressure Cooker and Let it cook for 4-5 whistles in a Medium Flame.