METHI LEAVES PARUPPUUSILI

I learnt this from my mom and it tastes good too.
Since dhall is a good source of protein, and every body know that methi leaves has lots of medicinal value , I am sending this to eat healthy during pregnancy hosted by Sangeeth.

Ingredients

Methi – 2 bunch
Thoor dhall – ½ cup
Channa Dhall – ½ cup
Red chili – 3 or 4
Salt to taste
Hind one generous pinch
Curry leaves – few
Oil, mustard seeds for tempering

Method

1. Soak both the dhal for 30 minutes.
2. Clean and chop the methi leaves .
3. Combine both dhall , red chili, hing, salt in a mixer and grind coarsely.
4. You can steam this dhall mixture in a microwave or in a pressure cooker.
5. In a pan heat oil and pop up mustard seeds, and curry leaves.
6. Add the methi leaves and sprinkle water , cook until it is nicely cooked. It will take approximately 4 to 5 minutes.
7. Crumble the steamed dhall mixture and add to the methi leaves and mix well.
8. Cook until it blends well.

Goes well with vatha kulmbhu, moor kulambhu and curd rice.