Kinds Of Blog: Pulses

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Methi Yellow Dal / Fenugreek Leaves in Yellow Dal Recipe

I am a huge methi fan and at every given chance, I try to catch up on all the methi eating I missed while in Kerala where methi leaves are almost unheard of (although fenugreek seeds are very much part of the cuisine).

Sometimes methi parathas are too much trouble ~~because I am so darn lazy~~ so I whip up this super easy methi dal. All you need to serve it is some steamed white rice and ghee.

Methi Yellow Dal

Serves 2

Ingredients:

1 bunch of fenugreek/methi leaves

3/4 cup toor dal / tuvar dal

1/2 tsp tamarind paste or 1 tsp amchur / dried mango powder

3-4 green chillies, slit

1 tsp red chilli powder (optional)

A pinch of turmeric

Salt to taste

For tempering:

2 tsp oil

1/4 tsp mustard seeds

1/2 tsp jeera / cumin seeds

A pinch of hing / asafoetida / perungaayam

2 cloves garlic, sliced long

A few curry leaves

How I Made It:

1. Pressure cook the toor dal in 2 cups water with chopped methi leaves, turmeric and green chillies until soft (about 4 whistles).

2. Once the pressure leaves the pan, set it back on moderate heat and add salt, chilli powder and amchur or tamarind paste. Bring to a slow boil. If the consistency is too thick, add some water when boiling. Once the ingredients all come together, remove from fire and set aside.

3. Heat oil for tempering and add all the items in the list to temper. When the mustard seeds start popping, dunk it all into the prepared dal and mix well.

Serve warm with rice and ghee or rotis.

Sending this to Priya's Think Spice - Think Fenugreek event, a brainchild of Sunita.

Chena Vanpayar Curry / Yam 'n Black Eyed Peas Curry Recipe

This is a slightly varied version of the popular Kerala recipe - Erissery. I didn't have coconut in hand so I had to improvise since I was really in a mood for some mushy curry type thing with yam and it also had to go with roti and rice. I remembered amma putting together something like this but I was almost sure she wouldn't remember the dish nor the recipe because it was her own concoction. So I went with what I had and instinct.

By the way, I used black eyed peas because red cow peas (vanpayar) is not easily available here. Traditionally, that's what's used in erissery.

I guess you can call this:

Chena Vanpayar Erissery without Coconut!
Serves 4

Ingredients

2 cups elephant yam, cubed
3/4 cup black eyed beans / vanpayar

To grind:
4 green chillies
6-8 shallots / pearl onions
1/2 tsp jeera / cumin
A pinch of turmeric

To temper:
1/4 tsp mustard seeds
1 dry red chilli, broken into half
A few curry leaves
2 tsp oil

How I Made It:

1. Pressure cook the black eyed beans with sufficient water for 3-4 whistles. Alternatively, you can cook in a closed pot with enough water to cover it for 45 mins to an hour until soft but not mushy.

2. Grind the ingredients in the list under 'To grind'. Set aside.

3. Cook the yam in a pan with enough water to cover it, until soft. This should take about 10-12 mins. Once done, drain any remaining water and set aside.

4. Heat oil for tempering in a pan and add the remaining ingredients. When the mustard seeds pop, add the ground paste. Fry for 10 seconds and add the cooked yam and beans. Add salt. Cook for 5 mins until well mixed.

Serve warm with rotis or rice.