Clearcals

Serving Size 1 Small Cup (100 g)
Calories86.6 kcal
Carbs9.4 g (37.6 kcal)
Protein3.9 g (15.6 kcal)
Fats3.7 g (33.3 kcal)

Vendhaya Paruppu recipe

Name: Vendhaya Paruppu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Ingredients: 60 Grams of Red gram dal; 100 Grams of Fenugreek leaves; 50 Grams of Tomato ripe local; 10 Grams of Chillies green - all varieties; 50 Grams of Onion big; 2 Grams of Asafoetida; 2.5 Grams of Cumin seeds; 2.5 Grams of Turmeric powder; 2.5 Grams of Mustard seeds; 1 Table Spoon of Rice bran oil; 2.5 Grams of Salt; 200 Milliliter of Water; 2 Tea Spoon of Ginger garlic paste

Vendhaya Paruppu/Methi dal is a good source of dietary fiber, vitamin C, vitamin D, vitamin E, copper, manganese, and an excellent source of beta carotene, lutein. It helps strengthen bones and boost immunity.

Cooking time: 15 minutes

Serves: 5 persons

Ingredients

Red gram dal

60 Grams

Fenugreek leaves

100 Grams

Tomato ripe local

50 Grams

Chillies green - all varieties

10 Grams

Onion big

50 Grams

Asafoetida

2 Grams

Cumin seeds

2.5 Grams

Turmeric powder

2.5 Grams

Mustard seeds

2.5 Grams

Rice bran oil

1 Table Spoon

Salt

2.5 Grams

Water

200 Milliliter

Ginger garlic paste

2 Tea Spoon

Instructions

Soak the dal and chop vegetables

Wash the dal until water comes clean and soak in 3 cups of water for 1 hour. Meanwhile, chop tomatoes, onions, ginger, and methi leaves.

Pressure cook dal with vegetables and spices

Now, transfer the dal into a pressure cooker. Add water, ginger garlic paste, tomatoes, onions, green chillies, turmeric powder, methi leaves,salt and curry leaves. Pressure cook to 4 whistles.

Top with tempering and serve

Heat oil in a deep non stick pan. Add mustard seeds and saute until they start to splutter. Mix in asafoetida, cumin seeds and curry leaves. Mix this tempering in the dal. Transfer dal into serving bowls and serve.

Nutrition Label