Also Known As: Methi Curry. Fenugreek greens Curry. Menthilu Pulusu.

My weekdays routine are quite predictable…I call my Dad and check on my Mom’s health status!! The conversations between us may be mind blowing though…we really talk for hours, with jumping topics from politics to current issues! Most likely, I happen to re-kindle all those sensitive volatile submerged matters and surface them too. Oh yeah…we try to fix…debate…pull each others legs…all over a phone call!

And before putting the receiver back…I usually ask that ‘the most important question’  – what he had for dinner? or did the cook ruin the dish?! Dad’s not a ‘foodie person’ and he hardly remembers what he ate! So, he says…”yeah we had something”!

However, over the years…he started warming up on this snippet too! Now, he hands out me his recipes and menu ideas for the rest of the week. So, after done talking to him on the other day…I was so much taken up with this particular dish. Looks like my Mommy never made this for us! Its my Daddy’s favorite recipe! I am excited to share this recipe with you all…as a food blogger, how often do we get a recipe from our Father!!! Here you go, without further adieu…

Ingredients

• 1 bunch fenugreek leaves
• 1 cup, cooked thuvar dal
• 1 cup tamarind water
• 3 green chilies, sliced
• 1 garlic head, crushed
• 1 red onion sliced
• 1 tomato, crushed
• salt to taste
• 1/2 tsp turmeric
• 1 tsp chili powder
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida
• few curry leaves
• oil few spoons.

Method

1. In a heavy bottomed pan, heat oil. Throw in spices and wait till they crackle.
2. Followed by chilies, garlic, onions and tomatoes. Add salt plus powdered spices too.
3. Now add cooked lentils, greens and tamarind water to it. Cover and cook briefly.
4. Once the leaves wilt and the aroma is fragrant enough, remove from heat.
5. Serve to go with your Indian meals.