You will need :
Fenugreek leaves ( methi) - 1 bunch
Oil - 1 tbsp
Mustard seeds - ½ tsp
Urad dhall - 1 tsp
Chana dhall - 1 tsp
turmeric powder - 1tsp
Red chillies - 2 nos
Asafoetida ( Hing) - ½ tsp
Tamarind - 1 lemon sized ball
Thuvar dhal - 1 cup
Sambar powder - 1 ½ tsps
Turmeric powder - ½ tsp
Salt - ½ tbsp
Jaggery - to taste
Cook the thuvar dhal in cooker and keep it to cool.
Soak tamarind in water squeeze and make a paste. Add more water to this and bring to a boil.
Clean & wash the methi leaves after removing the stems & keep
aside. Chop well.
Heat oil in a kadai, add mustard seeds, urad dhall,
channa dhall, broken red chillies, turmeric powder, asafoetida, sambar powder & curry leaves &
saute. Add the methi leaves and fry well, till the raw smell goes off from the methi leaves.
Add the tamarind extract, and bring to a boil.
Add salt & jaggery & boil well. Now mix in the cooked thuvar dhal and let the it boil well till thickens.
Serve with steamed rice papad and bhaji.