Menthiya Keerai Kootu/South Indian Methi Dal
25 mins
Serves 4 people
Fenugreek or Methi green are my most favorite greens and i wish they were perennial. That said, even though they can be grown at home perennially, its always good to eat seasonal food, to get the maximum benefits out of them. These slightly bitter greens have loads of benefits to offer and one should make the most of it.
As said earlier I love these greens, so even in my regular North Indian subji’s I use a few sprigs for flavour. On my blog you will find Methi used in different ways like the Aloo Methi Paratha, Methi Wale Baingan and more…
Today I am posting a simple everyday South Indian recipe which is Menthiya Keerai kootu or Methi dal. This is different from the North Indain version as here ground coconut paste is used for flavouring, which reduces the bitterness of the Methi and ehances its flavour. I prefer using Moongdal for this kootu though Tuvar dal also can be used. Let’s get to the recipe right away.
This is a simple recipe that gets done in under 30 minutes. The dal can be pre cooked to make quick dinner after a long day at work. Just this Kootu and some Rice and one is in for a super healthy and satiating meal.
Here is the recipe for Menthiya Keerai Kootu
Ingredients
Ingredients
- Methi green/Fenugreek greens 1 bunch
- Moong dal 1/2 cup Roasted to light brown
- Tomato 1 finely chopped
- Grated Coconut 2 tbsp
- Cumin 1 tsp
- Turmeric powder 1 tsp
- Sambar powder 1 tsp
- Red chilli powder 1 tsp
- Dry red chillies 2 whole
- Mustard seeds 1 tsp
- Urad dal 2 tsp
- Chana dal 1 tsp
- Oil for tempering (I used coconut oil)
- In a Karahi dry roast the Moong Dal to a light brown colour and pressure cook for 4 whistles, with a little turmeric powder. In a pan, take the Methi leaves and add 1 cup water followed by turmeric powder and salt and cook.
- In a pan, take the Methi leaves and add 1 cup water followed by turmeric powder and salt and cook. When the leaves are half done add Sambar powder and red chilli powder and continue to cook. Add chopped tomatoes and cook for another minute.
- Now add the cooked dal and give it a nice mix. Add grated coconut, mix well, cook for 2 minutes and put off the flame.
- In a small tadka Kadai take some oil for tempering. When oil is hot add the mustard seeds, followed by Urad dal, Chana dal , broken dry red chilli, and asafoetida. Pour the tempering in to the Methi dal and the delicious and healthy Menthiya Keerai kootu is ready.
In a Karahi dry roast the Moong Dal to a light brown colour and pressure cook for 4 whistles. In a pan, take the Methi leaves and add 1 cup water followed by turmeric powder and salt and cook. When the leaves are half done add Sambar powder and red chilli powder and continue to cook. Add chopped tomatoes and cook for another minute. Now add the cooked dal and give it a nice mix. Add grated coconut, mix well, cook for 2 minutes and put off the flame. In a small Tadka Kadai take some oil for tempering. When oil is hot add the mustard seeds, followed by Urad dal, Chana dal , broken dry red chilli, and asafoetida. Pour the tempering in to the Methi dal and the delicious and healthy Menthiya Keerai kootu is ready.
Serving Suggestions: This Methi dal or Menthiya Keerai kootu goes very well with Vathakuzhambu rice, Rasam rice, Paruppu podi. And me, I love them with Rotis too.
Notes:
- Dry roasting the Moong dal gives a good flavour, aroma and texture to the Kootu. I always have a roasted batch ready.
- I have used Coconut oil for enhanced flavour as i used it for all south Indian tempering except Sambar and Rasam. One can use refined oil too.
- Not over cooking the Methi greens is important, other wise the taste is lost.
Tried the recipe? Leave a comment below to tell us how you liked it. Leave a comment if you have a query and I will get back to you as soon as possible.
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2 thoughts on "Menthiya Keerai Kootu/South Indian Methi Dal"
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Will try roasting the Moong Dal next time. I was wondering how it makes a difference. Thanks for the mention in the notes.
Thanks for the response Uncle. For most Keerai/ leafy greens kootu, I prefer to roast the Moong dal. Since leafy greens cook faster, if the dals also are cooked very soft, the texture of the Kootu becomes like a gooey mass. Roasting the dal heps it to retain shape and the kootu consistency is perfect.