Methi dal is a traditional lentil greens recipe in India with mild modifications in seasoning. Today let us see this South Indian style Vendhaya keerai paruppu kootu in a pressure cooker.
As you may know, Methi leaves (vendhaya keerai) take a bit longer to cook compared to other soft greens. Hence to ease the process and reduce the cooking time, I do both Methi and toor dal boiling together in a pressure cooker resulting in a tasty dal.
Moreover, you can also use Moong dal for this recipe and for Moong dal no need for the soaking. Just wash and add with keerai in the cooker.
Pair this with hot rice and potato fry or mango pickle as a side…yum yum it would be;) In fact this methi dal goes very well with chapati too.
Methi dal | Vendhaya keerai paruppu kootu in a pressure cooker
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Methi dal | Vendhaya keerai paruppu kootu
Ingredients
- Ingredients:
- 3 cups methi leaves (cleaned & chopped)
- 1 cup toor dal (soaked)
- 2 tbsp oil
- ½ tsp mustard
- ½ tsp cumin
- 3 garlic cloves
- ¼ tsp asafoetida
- 1 green chilli
- 1 onion
- 2 tomatoes
- ¼ tsp turmeric powder
- 1.5 tsp sambar powder
- 2 cups water
- Salt (as per taste)
- 1 tsp ghee (optional)
Instructions
- Preparation:
- Clean the keerai (Methi leaves) thoroughly with lots of water.
- Chop them finely. Alternately first chop the leaves and wash two to three times. I follow the latter method only to clean the soil completely.
- Chop onion, tomatoes and garlic.
- Soak toor dal for 20mins.
- Recipe:
- Heat oil in a pressure cooker, season with mustard and cumin seeds.
- Let them crackle, add garlic and onions.
- Put a green chili or red chilli as per your choice and pinch of asafoetida.
- Saute onions until transparent.
- Add tomatoes and cook them soft.
- Now add the clean Methi leaves.
- Also, add turmeric powder and sambar powder.
- Put soaked toor dal and mix well with some salt.
- Add a cup of water, close the cooker and pressure cook for five whistles in high.
- Open the lid after the pressure settled, add a tsp of ghee and switch off. Adding ghee is optional but delicious.
- Serve with rice and potato fry/chips. Goes well with chapati too.
Video
Notes
1) This is the easier way to cook methi dal. Instead of cooking the toor dal separately, we cook Methi leaves along with the dal in one shot. As you may know, vendhaya keerai takes a little longer than other types of keerai varieties.
2) Furthermore, you can follow the same method to cook keerai dal with other varieties of greens also. But just keep in mind that other greens may get cooked in few minutes in cooker hence use easy lentil such as Moong dal for such varieties.
Nutrition
Preparation:
- Clean the keerai (Methi leaves) thoroughly with lots of water.
- Chop them finely. Alternately first chop the leaves and wash two to three times. I follow the latter method only to clean the soil completely.
- Chop onion, tomatoes and garlic.
- Soak toor dal for 20mins.
Recipe:
- Heat oil in a pressure cooker, temper with mustard and cumin seeds. Let them crackle, add garlic and onions.
- Put a green chili or red chilli as per your choice and a pinch of asafoetida.
- Saute onions until transparent. Add tomatoes and cook them soft.
- Now add the clean Methi leaves.
- Also, add turmeric powder and sambar powder.
- Put soaked toor dal and mix well with some salt.
- Add a cup of water, close the cooker and pressure cook for five whistles on high.
- Open the lid after the pressure settled, add a tsp of ghee and switch off. Adding ghee is optional but delicious.
- Serve with rice and potato fry/chips or Brinjal vathakkal. Goes well with chapati too.
Tips:
1) This is the easier way to cook methi dal. Instead of cooking the toor dal separately, we cook Methi leaves along with the dal in one shot. As you may know, vendhaya keerai takes a little longer than other types of keerai varieties.
2) Furthermore, you can follow the same method to cook keerai dal with other varieties of greens also. But just keep in mind that other greens may get cooked in few minutes in the cooker hence use easy lentils such as Moong dal for such varieties.
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