VENDAYA KEERAI KUTOO

Ingredients:
1 bunch of fenugreek leaves

(A)
½ cup of moong dal soaked
½ cup toor dal soaked
½ tsp turmeric powder
1 tomato chopped
2 green chillies sliced
2 pips of garlic
½ tsp oil
Salt to taste

½ tsp mustard seeds
½ tsp cumin seeds
1 tsp urad dal
1 dry red chillie brocken
1 onion chopped
1 sprig curry leaves
A pinch of asafoetida powder
2 tsp oil

Method:

Clean fenugreek leaves and keep aside.

Add all the ingredients in (A) in a pot with sufficient water.
Cook till both the dals are well cooked.

Heat oil in a pan, add in the mustard, cumin and urad dal.
Let them splutter, add in the dry red chillie and onion.
Sauté for 2 to 3 minutes.

Now add in the cooked dal, along with the fenugreek leaves.
Add salt if needed. Cover and cook on a low flame,
until the leaves are cooked.
Remove and serve with steaming rice.
You can add 1 tsp of hot ghee if you like.