Methi Leaves Sambhar
by Tarla Dalal
Sambhar is a dish that is synonymous with South Indian cooking. As it is, sambhar is very nutritious as it combines toovar dal with an assortment of vegetables. While vegetables like red pumpkin, drumsticks and bottle gourd all contribute to the nutrient content of this recipe, the bumper iron top-up comes from the addition of methi leaves, which also adds to the flavour and aroma of the sambhar. Serve the Methi Leaves Sambhar piping hot with idli, dosa, rice or for a change, even with rotis.
Methi Leaves Sambhar recipe - How to make Methi Leaves Sambhar
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
1 cup chopped fenugreek (methi) leaves
1 cup toovar (arhar) dal , washed and drained
1/2 cup finely chopped tomatoes
1/2 cup finely chopped onions
1/2 cup chopped red pumpkin (bhopla / kaddu)
1/2 cup chopped bottle gourd (doodhi / lauki) (doodhi)
1/4 tsp turmeric powder (haldi)
salt to taste
1/2 cup drumstick (saijan ki phalli / saragavo) , cut into 2" pieces
2 tsp oil
1 tsp mustard seeds (rai / sarson)
5 curry leaves (kadi patta)
1 tsp chilli powder
3 tbsp sambhar masala
1 tbsp lemon juice
- Method
- Combine the toovar dal, tomatoes, onions, pumpkin, bottle gourd, turmeric powder, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid and keep aside.
- Combine the drumstick and ½ cup of water in a deep non-stick pan and cook on a medium flame for 5 minutes. Do not drain and keep aside.
- Heat the oil in another deep non-stick pan and add the mustard seeds.
- When the seeds crackle, add the curry leaves and fenugreek leaves, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the chilli powder, sambhar masala, cooked drumstick ( along with the water), cooked dal mixture, a little salt and ½ cup of water, mix well and cook on a medium flame for another 5 minutes, while stirring occasionally.
- Add the lemon juice and mix well.
- Serve hot.
| Energy | 130 cal |
| Protein | 7.2 g |
| Carbohydrates | 19.9 g |
| Fiber | 4.3 g |
| Fat | 2.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 844.2 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.1 mg |
| Vitamin C | 22.2 mg |
| Folic Acid | 40 mcg |
| Calcium | 60.7 mg |
| Iron | 1.3 mg |
| Magnesium | 43.7 mg |
| Phosphorus | 112.4 mg |
| Sodium | 14.9 mg |
| Potassium | 408.9 mg |
| Zinc | 0.4 mg |
Amazing! I used fava bean leaves instead of fenugreek leaves as I am in NYC and cannot always source. Turned out very nice indeed!
A nice variation of Sambhar with methi leaves. It makes a good use of pumpkin, drumstick, bottle gourd, methi leaves and all these blend well. This 6 serving sambhar was eaten by 4 of us at a time.
Nice way of improving iron content of the recipe by adding methi leaves to the sambhar..methi also blends well with all the masalas...loved it!
It was awesome !