Vaal beans and Methi leaves Sambar

Servings: 2

Ingredients:

Content	Quantity	Comment
Oil	2 tbsp
Mustard seeds	1 tsp
Curry leaves	1 sprig
Asafoetida / hing	¼ tsp
Methi leaves / fenugreek leaves	2 cups	Washed, drained and chopped.
Avarekalu / vaal beans	½ cup
Tur dal / togaribele	3-4 tbsp
Tomato	2 small	Chopped
Salt	To taste
Jaggery	1 tbsp
Sambar powder	1 ½ tbsp.
Coconut	3-4 tbsp	Desiccated
Water	As required
Turmeric	A pinch

Method:

Wash and cook tur dal with tomato and a bit of water for 2-3 whistles in a pressure cooker. Set it aside for the pressure to release. 

Heat oil in a pan. Add mustard seeds. Once they start popping, add curry leaves and hing. Add val beans and saute for a second. Add methi leaves, turmeric powder, a pinch of salt, 2 tbsp of water and mix well. Let it cook on medium flame covered for 2-3 minutes or until soft. Meanwhile grind coconut, sambar powder and jaggery with some water and set it aside.

          

          

          

Mash the cooked dal and tomato mixture well. Add this and the ground masala to the cooked beans and methi leaves mixture. Adjust water consistency as per your taste, add salt to taste, close the lid and bring it to a boil. Once it starts boiling, reduce the flame completely and simmer for 2-3 minutes. 

          

          

Serve hot with rice, ragi balls...