Methi Kadhi, Menthya soppina huli, Fenugreek leaves kadhi.

Methi kadhi or menthya soppina huli(popular in maharashtra) looks similar to majjige huli of karnataka.This dish goes well with hot rice or kichadi.





Ingredients:

Curd : 1cup
Water : 1 glass
Fenugreek leaves half bunch
Toor dal 2-3 tsp
Small lemon size jaggery or 2-3 tsp sugar
Besan or Bengal Gram Powder 1/2 tbsp
Ginger : 2 inch
Cumin Seeds (Jeera) : 2 tsp
Green Chilly : 2
Pinch of Turmeric
Pinch of Hing (Asafoetida)
Red chiily : 2-3 pieces
Oil, Salt.
Method :

1) Mix Curd, water, besan, turmeric powder, salt and whip it up very well.

2) Blend ginger, cumin seeds, chilly, jaggery and asafoetida in to fine paste.

4)Boil one cup water, cook toor dal and fenugreek leaves together in a   pressure cooker.

3) Now add all the mixture together, mix up well and keep aside.

5) Heat oil in a kadai. Add mustard seeds.

6) When mustard seeds splurts add red chilly.

7) Now add all the mixture and stir continuously.

8) Cook them well for 10 minutes.

9) Serve hot with kichadi or rice.