Friday, April 20, 2007

Methi Dal - JFI-WBB: Green Leafy Vegetables

I love to cook green leafy vegetables in any form. Who wouldn't??? I keep adding spinach, methi, amaranth, etc. in my cooking regularly once a week. Spinach has a rich source of Iron. Of course, all greens contains Iron in different proportions. We very well know that iron content in our body will give strength and prevents from anemia/weakness. It helps keep your body brisk all day.

I remember a greens seller in my hometown who sells fresh green leafy vegetables everyday on our streets. She had many different varieties of greens. Of which i remember only few of these,
Thandukeerai(Keerai in tamil means Greens),
Araikeerai(Amaranth contains vitamin A),
Mulakeerai,
Vendayakeerai(Methi/Fenugreek leaves),
Vallaraikeerai(said to be good for memory power),
Mudakathankeerai(cures arthritis),
Sirukeerai(small leafy greens),
Murungaikeerai(leaves of drumstick tree),
Thooduvalaikeerai(removes congestion due to cold),
Manathakkalikeerai(good for stomach & mouth ulcers),
Ponnangannikeerai(improves eyesight),
Kezhanellikeerai(cures jaundice)
Pasalaikeerai(Palak or spinach),
Pulichakeerai(Gongura).

The list is long and there are many other varieties of indian greens which i do not know the names exactly. Mom says even now she buys greens from her. She sells greens that are freshly picked, early morning from the fields in her village, nearby to our town and we get them right at our doors.
I love methi for its rich aroma. Though it has a slight bitter taste, when pressure cooked with dal, reduces the bitterness. It's also rich in Iron and fibre content and believed to have many medicinal properties. Methi is supposed to cool the body and is good for diabetic patients. I made Methi dal for the JFI-WBB event by Indira of Mahanadi and Nandita of Saffron Trial. Here are the steps to make it.


Methi dal with rice and lemon pickle


Recipe...

1 bunch of Methi, pluck the leaves
1 cup of toor dal
1 medium onion and tomato, chopped
Pulp of a lemon-sized tamarind
1 tbsp of sambar powder.
1 tsp of turmeric.
Salt to taste

Seasoning...
1 tbsp of oil/Ghee
1 tsp of mustard seeds
1 tsp of cumin seeds
1 tsp of asafoetida
5 to 6 curry leaves

Method...
Rinse methi leaves in three changes of water, till the water looks clear.
Similarly wash toor dal too. Pressure cook toor dal, methi leaves, tomato, turmeric with little salt till 4 whistles. Let it cool and when pressure is released, mash them and set aside. Heat oil in a pan, fry onion till translucent. Add this to the pressure cooker contents. Stir in tamarind pulp, sambar powder with salt and let all this boil till the dal thickens.
Finally heat oil and toast the seasoning ingredients one by one in order provided. Add this to the dal.
Serve hot with rice and a side curry.

This recipe can be adapted with any other greens. Sending this to JFI event.

34 comments:

Asha said...

This is the second Methi dal I saw today for JFI!!:))

I love the photo,dal and rice looks yummy.I also liked reading the list of all Keerai,there are so many of them!Thanks AV.

Reena said...

It is Methi deason I guess:). I justt saw two other Methi recipes. I agree that Methi is one of the most nutritious greens. That was some useful info keerais. I know that Ayurvedic doctors recommend keezhanelli leaves for jaundice and it taste so bitter.

http://spicesofkerala.wordpress.com

Richa said...

hey methi dal looks yummy! yup, I too remember the vendors selling all the fresh leafy greens back home.
thanks

Chinni said...

hey dal and rice looks good.i will try this. this is my first visit to ur site.

Aahaar Vihaar said...

Thanks Asha, reena, richa.

Hi chinni, Welcome to my blog. Thanks.

Sia's Corner said...

AV, ur write-up reminds me of fresh greens we get from farmer';s market back in india. its very difficult to find fresh ones here:( nice write up with yummy recipe:)

Sharmi said...

hey what happened to ur template. BTW nice entry!! I made Methi dal yesterday:))

DEEPA said...

Love the Methi dal..The photo's looks great

trupti said...

Looks lovely....and I do love the color of the plate!

trupti

Aahaar Vihaar said...

Sia, sharmi, deepa, trupti, thank you for dropping by.

Sharmi said...

are you on a break?

Pritya said...

Dear AV,
We hear about the goodness of green leafy vegetables all the time and this was a good reminder. The fact that it was accompanied by a recipe like this inspires one to add as much of the greens in everyday cooking. I tried this recipe and it is excellent - tastes great with rice and ghee, the kids just loved it at home.

Swaroopa said...

nice post. looks yummy. hey can u add me to ur blog list

http://nourishingindianfood.blogspot.com/

thanx ahead

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camelia said...

Hello,


We bumped into your blog and we really liked it - great recipes YUM!!! YUM!!!.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.

To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

Best regards,

Vincent
petitchef.com

Ramya said...

I love how many keerai's you have listed.My favorite is methi because of its unique smell.Lovely post.

thexword said...

Great Methi Dal! good for both the health and most importantly, the taste buds! hehe thanks

Amy B.
http://www.foodista.com

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