Cuisine: Andhra Pradesh state of India
Ingredients:
Coconut oil - 2 tablespoons
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Garlic cloves - 10
Dry red chilies - 4
Curry leaf - 1 sprig
Moong dal (split green gram) - 1 cup
Water - 2 cups
Fenugreek leaves - 2 bunches
Salt - as required
Turmeric powder - a pinch
Method:
Separate the fenugreek leaves from the stalks. Rinse the fenugreek leaves thoroughly and chop them. Heat oil in a pot and add mustard seeds and cumin seeds. Sauté until they start to splutter. Then add garlic cloves and dry red chilies. Once the garlic cloves turn slightly golden brown, add curry leaves. Then add washed moong dal and water. Cover with the lid and cook until the dal is half cooked. Then add chopped fenugreek leaves, salt and turmeric powder. Mix and cover with the lid. Cook until all the water has evaporated and the fenugreek leaves have become soft. Serve along with rice.
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