Methi or Fenugreek is of high nutritional value. It is used for curing arthritis, diabetes, ulcer and stomach disorders.
Consuming a teaspoonful of fenugreek seeds in the morning on an empty stomach helps to increase the working of the pancreas, thereby increasing the production of insulin. This helps to reduce the high sugar levels in diabetic patients.
Using methi leaves twice a week in cooking balance the sugar level in blood.
Taking into consideration the advantages of methi (fenugreek) today I am posting a recipe using methi leaves – Methi Leaves Sambar.
Let’s go thru the process of preparing Methi Leaves Sambar:
Methi leaves 3 cups
Tur dal (arhar dal) 1 cup
Turmeric powder ½ tsp
Asafoetida powder 1 tsp
Sambar powder 3 tsp
Jaggery (optional) a small lemon sized
Onion (chopped) 1
Red chilli powder 1 tsp
Mustard seeds 1 tsp
Jeera 1 tsp
Curry leaves 1 strand
Dry red chillies 2
Ghee 2 tsp
Salt to taste
Procedure for preparing Methi Leaves Sambar:
- Chop onions and tomatoes into long pieces.
- Wash and clean the methi leaves.
- Cook the tur dal in a pressure cooker and keep aside.
- Extract 1 cup of thick tamarind juice from a lemon sized ball of tamarind.
- In a bowl add tamarind juice, turmeric powder, salt, jaggery, asafoetida powder and boil.
- Add to it sambar powder, chopped onions, methi leaves and tomatoes and cook for 3-4 minutes on low flame.
- Add to it the cooked tur dal and stir well and cook for 5 minutes on low flame.
- In a kadai heat ghee and add mustard seeds and jeera into it. When the mustard seeds splutters add curry leaves and dry red chillies and sauté for a minute. Put this seasoning into the methi leaves sambar.
Tasty and healthy methi leaves sambar is ready. Serve it with plain rice or roti.
- U can increase or decrease the spice levels according to your choice.
- Using jaggery is optional. If you’re diabetic you can avoid jaggery.
- U can decrease the use of tamarind juice according to your preferences.