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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Fenugreek leaves(cleaned, Uluva ela) - 1 cup
- Yellow lentils - 1/2 cup
- Tomato(chopped) - 1 no
- Green chillies(slit) - 2 nos
- Turmeric powder - 1/2 tsp
- Chilly powder - 1/2 tsp
- Cumin seeds(Jeerakam) - 1/2 tsp
- Coconut(grated) - 1/2 cup
- Curry leaves - 1 spring
- Mustard seeds - 1/2 tsp
- Dry red chillies(broken) - 2 nos
- Oil - 2 tbsp
- Water(As reqd) -
- Salt(As reqd) -
Ingredients
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Instructions
- For preparing lentils with fenugreek leaves, grind coconut into a fine paste with a little water and keep it aside.
- Add in the fenugreek leaves, tomato, green chillies, chilly powder, turmeric powder, cumin seeds and curry leaves. Allow the fenugreek leaves to cook(add water if required).
- Pour in the coconut paste and allow it to simmer for 1 minute. Remove it from the flame.
- Heat oil in a vessel and splutter mustard seeds.
- Toss in the dry red chillies and pour it in the curry. Mix it.
- Yellow lentils with fenugreek leaves is ready. Serve hot with rice.
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