Ingredients for preparing Methi Leaves Sambar

• Toor dal: 1 cup
• Shallots: Handful
• Tomato: 2
• Green Chillies: 2-3
• methi leaves: 1 cup
• Tamarind: Gooseberry sized
• Turmeric Powder: 1/2 tsp
• Red chilli powder: 1tsp
• Coriander powder: 2 tsp
• Fenugreek seeds powder:1 tsp
• Asafoetida powder: A pinch
• Coconut oil: As needed
• Mustard: 1 tsp
• Cumin seed: ½ tsp
• Dry red chilli: 2
• Curry  and coriander leaves : for garnishing

Method for preparing Methi Leaves Sambar

1. Pressure cook Toor dal adding a pinch of turmeric powder and curry leaves for 3 to 4 whistles. The dal should be turned out soft. Gently mash the dal with the back of a spoon.
2. Extract tamarind juice after soaking it in warm water for 15 to 20 minutes.
3. Heat oil in a pan. Add shallots, stir and fry for 3 minutes. Now it is time add tomato, green chillies and curry leaves. Fry them for a while until the raw smell goes off. Finally, add methi leaves and stir well. Keep it on a medium flame. Then add Red chilli powder and Coriander powder. Give a nice stir, once the oil separates keep  the mixture aside.
4. Transfer this mixture to the pressure cooker containing dal, Add water according to desired consistancy. Mix well and simmer for few minutes.
5. Then add tamarind juice, salt, a pinch Asafoetida powder and fenugreek seeds. Allow it to boil on low flame.
6. Heat oil in a pan; add mustard seeds, allow it to splutter, add red chilli, cumin seeds and curry leaves. Pour this tempering to the sambar.
7. Finally, garnish with chopped coriander leaves.
8. Stir well before serving.

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