Passing the flavorsome Podi Kura to all the foodies out there ....
Thoor Dal - 3/4 cup, soaked for 1 hour
Methi leaves - 2 cups, packed, chopped
Onion - 2 med, chopped
Red chilly powder - 2 tsps
Salt - to taste
Garlic - 1 pod, peeled
Amchur Powder - 1/2 tsp
Sugar - 1/2 tsp
Oil - 2 tbsps
For Tempering - Mustard, jeera, turmeric powder, hing, curry leaves
- Drain the red gram lentils, pressure cook in a colander. When the pressure builds, put off the gas. The lentils have to retain their shape & be just cooked, as it is a dry subzi.
- Temper the oil, & saute the onions & garlic , & add in the methi leaves & cook till done.
- Toss in the cooked lentils, chilly powder, salt , sugar & Amchur powder.
- Mix well till all the flavors combine & put off the gas.
Methi leaves can be swapped with grated carrot or grated ( radish ) mooli, to get other variations.