Lentils with fresh fenugreek leaves recipe


  • 1/2 cup red lentils (masoor daal)
  • 1/2 cup yellow lentil (mung daal)
  • 2 tbsp oil
  • 1/4 tsp mustard seeds
  • 1/8 tsp cumin seeds
  • 2 green chilies, chopped
  • pinch of asafetida
  • pinch of turmeric
  • 1/2 tomato, finely chopped
  • salt to taste
  • 1 cup methi/fenugreek leaves, chopped

Cooking Instructions

Wash the lentil and soak them in water for few minutes.

Heat oil in a deep vessel. Add mustard seeds, as they splutter add cumin seeds and green chilies. Add asafetida.

Immediately add the lentils, chopped tomatoes, salt, turmeric and water as required. Close the lid and let it cook.

About 15 –20 minutes on medium flame, the curry will be cooked.

Add the chopped methi/fenugreek leaves and close the lid. Keep for another 2 –3 minutes.

Remove from heat and serve as a soup or with plain rice or roti.

03 Mar 2011     1498 views     NON-Vegetarian       Pulses > Lentils

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