Fenugreek leaves - a small bunch
Moong dal - ¼ cup
Onion - 1 (small-chopped)
Garlic - 2
Tomatoes - 1 (chopped)
Wheat flour - 2 cups
Gram flour (besan) - ¼ cup
Salt (to taste)
Red chili powder - ¼ tsp.
Amchur powder - ¼ tsp.
Cumin powder - ¼ tsp.
Garam masala - ¼ tsp.
In a sauce pan add moong dal and required water and cook.
When the dal is half done, add the fenugreek leaves, onion, garlic and tomatoes.
Cook till the leaves become tender. Cool.
Take one cup of methi dal and grind it coarsely.
In a mixing bowl add wheat flour, besan, salt, garam masala, cumin powder, red chili powder, amchur powder and mix well.
Now add the methi dal and mix.
Add required water and knead into a soft pliable dough.
Make lemon sized ball and roll them circle.
Cook on both sides on a tawa by brushing with oil.
Enjoy with curd or any other side dish.
We ate with tomato thokku.
With the remaining dal, temper it with mustard seeds, cumin seeds and whole dry red chilies.
Serve as a side dish with rice.
Here is the tomato thokku which I prepare whenever I am in a hurry. My mom and my aunt used to add sambar powder. I use red chili powder.
Tomatoes (ripe) - 5
Garlic - 3 (grated)
Red chili powder - 1 tsp.
Mustard seeds - 1 tsp.
Fenugreek seeds - 1 pinch
Urad dal - ¼ tsp.
Cumin seeds - ¼ seeds
Asafetida - 1 pinch
Wash and pat dry the tomatoes.
Heat oil and add the mustard seeds, cumin seeds, urad dal, fenugreek seeds & asafetida.
When mustard seeds crackle, add the grated garlic and sauté.
Add the finely chopped tomatoes, salt and sauté.
When tomatoes become mushy and the water (released by the tomatoes) should be evaporated.
Now add the red chili powder and sauté till the oil oozes out.
Remove and enjoy.
This participates in Yasmeen's "Health Nut Challenge 4: Bitter Better Health," Srilekha's "EFM-Parathas and Gravies/Curries" and Shama's "Family's Favorite Food Event".