Garden Fresh - Poori with Aloo methi and Dal

A few days back I tried a Punjabi recipe from Tarla Dalal's book. It is a very simple dish, using few ingredients. This recipe uses fenugreek leaves, which is available in small bunches in the market. Be careful when you clean the leaves - the best way is to cut off the roots before opening the bunch. Then, clean the leaves several times in water.
Today I tried a combination - poori with aloo methi and dal. This is one of the best dinners I have ever had!



1 1/2 cups peeled and boiled potatoes
4 cups fresh fenugreek (methi) leaves
1 tsp cumin seeds
1 tsp chopped garlic
1 tbsp chopped ginger
2 whole dry red chillies, dry roasted and broken into pieces
1 tsp finely chopped green chillies
2 tsp coriander powder
1/2 tsp turmeric powder
1/4 tsp asafoetida
4 tbsp oil
Salt to taste

Wash the fenugreek leaves and chop them finely. Sprinkle some salt over them and keep aside for half an hour.
Squeeze out all the water and keep aside.
Heat the oil in a pan and add the cumin seeds.
When they crackle, add the ginger, garlic, green chillies, red chillies and salt.
Add the potatoes and stir fry them for 5 minutes.
Add the fenugreek leaves, coriander powder, turmeric powder and asafoetida.
Cook covered for ten minutes on a low flame.
Serve hot.




Moong dal - 1/2 cup
Water - 2 cups + 3/4 cup
Salt to taste
Turmeric powder - 1/4 cup
Ghee - 2 tsp
Cumin seeds - 2 tsp

Wash the dal and pressure cook with 2 cups of water.
Mash the dal very well.
Add 3/4 cup water and bring to a boil.
Add salt and turmeric powder and simmer for a few minutes.
Heat the ghee, add the cumin seeds. Once the seeds crackle, pour it into the dal.