Dal Methi Soup - Vendhayakeerai Soup

This is a very healthy and nutritious soup that can be given to lactating mothers and toddlers as well. Fenugreek leaves are known to boost milk production for breastfeeding mothers. This is absolutely kids friendly. I gave this to my son and he simply loved this soup.

Due to the inherent bitter taste that it posses, it is highly good for Diabetic patients. It also lowers cholesterol, increases blood circulation thereby giving a good skin. The advantages are numerous and goes on...:)

Methi/Fenugreek leaves can be used in different forms like for paratha, gravy, Pulao etc. I will soon post more recipes on Methi/Fenugreek.

Ingredients

Serves:3 bowls

Ingredients

1. Fenugreek leaves - 1 cup tightly packed
2. Butter/Oil/Ghee - 1 tbsp
3. Yellow Moong Dal - 3 tbsp
4. Tomato- 1 Big (chopped)
5. Onion - 1 medium size (chopped)
6. Garlic Pods - 3
7. Pepper powder - 1 tsp
8. Salt as per taste

Method

1. Rinse the fenugreek leaves well and strain them.

2. Heat some oil in a pressure pan, add onions and garlic and saute well until it becomes transparent.

3. Add fenugreek leaves, moong dal and tomatoes and saute for about 2 mins on low flame.

4. Add 2 cups of water and pressure cook for 3 whistles.

5. Let the pressure release, allow the contents to cool down and then grind the contents in a mixer. Adjust adding water depending on the consistency required.

6. Heat the ground mixture in a pan with needed salt and pepper.

7. Dal Methi Soup is ready to be consumed hot.

Sauteing

Pressure cook

Notes,Tips & Add-On's

1. I have not ground the the contents in a mixer. Instead, I have just smashed the contents after pressure cook and added water to adjust the consistency.

2. If you are giving it for kids,  grind the contents in a mixer and then give.