Earlier today I stopped by the Indian Supermarket and picked up some fresh Fenugreek leaves.
It was kinda windy all day today and I decided I will cook 3 dishes today:
1) Fenugreek Lentil Stew, 2) South Indian Style Spicy Mashed Potato and 3) Green Bean Lentil Crumble.
I posted my recipe for Green Bean Lentil Crumble (Beans Paruppu Usili) in June 2010. Please refer to the post Three Dishes for dinner for the recipe.
Below, I have provided my recipes for items 1 and 2.
Fenugreek Lentil Stew (Venthaya Keerai Kootu in Tamil)
Ingredients:
Fresh Fenugreek leaves --- removed from the stem, washed
Curry leaves - 10 - finely chopped
Mustard seeds - 1 Tsp
Green Chilies - 5 --- diced
Channa Daal - 1/2 cup
Mung Daal - 1/2 cup (the kind that has been husked and polished)
Toor Daal - 1 cup
Sesame oil - 3 Tbsp
1 Large onion - diced
3 cloves of garlic - diced
Preparation:
Ingredients:
6 medium size red/white potatoes - thoroughly washed
Curry leaves - 10 - finely chopped
Mustard seeds - 1 Tsp
Green Chilies - 5 --- diced
Toor Daal - 1 Tsp
Sesame oil - 3 Tbsp
Diced ginger root - 2 Tbsp
Diced cilantro - 1 Tbsp
Preparation:
PS. Many practitioners of alternative medicine and naturopathy recommend Fenugreek to diabetics.
It was kinda windy all day today and I decided I will cook 3 dishes today:
1) Fenugreek Lentil Stew, 2) South Indian Style Spicy Mashed Potato and 3) Green Bean Lentil Crumble.
I posted my recipe for Green Bean Lentil Crumble (Beans Paruppu Usili) in June 2010. Please refer to the post Three Dishes for dinner for the recipe.
Below, I have provided my recipes for items 1 and 2.
Fenugreek Lentil Stew (Venthaya Keerai Kootu in Tamil)
Ingredients:
Fresh Fenugreek leaves --- removed from the stem, washed
Curry leaves - 10 - finely chopped
Mustard seeds - 1 Tsp
Green Chilies - 5 --- diced
Channa Daal - 1/2 cup
Mung Daal - 1/2 cup (the kind that has been husked and polished)
Toor Daal - 1 cup
Sesame oil - 3 Tbsp
1 Large onion - diced
3 cloves of garlic - diced
Preparation:
- Cook the lentils (Channa, Mung and Toor) until tender.
- In a large heavy-bottomed pan, heat up the oil.
- Splutter the mustard seeds in the oil. Turn down the heat.
- Throw in the curry leaves, onions, garlic and chilies. Saute for about 3-5 minutes on medium heat. The onions need not be caramelized.
- Add the Fenugreek leaves and the lentil mixture. Cook on low heat until the leaves are cooked.
- Add salt to taste.
Ingredients:
6 medium size red/white potatoes - thoroughly washed
Curry leaves - 10 - finely chopped
Mustard seeds - 1 Tsp
Green Chilies - 5 --- diced
Toor Daal - 1 Tsp
Sesame oil - 3 Tbsp
Diced ginger root - 2 Tbsp
Diced cilantro - 1 Tbsp
Preparation:
- Boil the potatoes until they are tender - NOT mushy. No need to remove the skins.
- In a large heavy-bottomed pan, heat up the oil.
- Splutter the mustard seeds in the oil. Turn down the heat.
- Throw in the curry leaves, ginger and chilies.
- Add the potatoes. Use a potato masher to mash the potatoes.
- Cook on medium heat for about 3 minutes. Stir often.
- Garnish with cilantro.
- Add salt to taste.
PS. Many practitioners of alternative medicine and naturopathy recommend Fenugreek to diabetics.
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