Menthya Kattina Saaru | A rustic fenugreek-lentil broth from Karnataka
Menthye Kattina Saaru is an aromatic thick broth or Rasam with the goodness of fresh fenugreek leaves, cooked lentils in a spicy base. Served with steamed rice or Ragi mudde.
Equipment
- Thick Bottomed Pan
- Spice Grinder
- Knife
- Cutting Board
Ingredients
- 2 bunches Fenugreek leaves or once sorted – 1.5 cups, pressed
- 1.5 tsp Salt or to taste
- 1/2 cup Pigeon pea Toor Dal, soaked in hot water for 20 mins
- 1/2 tsp Turmeric
- 2 tsp Oil
- 1/2 tsp Jaggery
Tempering:
- 1 tsp Oil use sesame or peanut oil for authentic flavour
- 1 tsp mustard seeds
- 2 Red chillies broken
Masala paste:
- 1/3 cup coconut fresh or frozen
- 5 grams tamarind or use 1 TBSP thick tamarind paste
- 3 Red chillies or adjust spice
- 1 tsp Cumin seeds
- 1 TBSP Raw Rice do not skip this, this helps thicken the rasam
- 2 TBSP Coriander seeds
- 1/4 tsp Asafoetida simply skip for GF, else highly recommend
Instructions
- Pick, sort, wash and chop the fenugreek leaves. If using frozen, thaw till it reaches room temperature.
- In 2 tsp of oil, roast all ingredients of the masala paste except coconut and keep aside.
- In a large pot, bring 4-6 cups of water to a rolling boil. Add the turmeric and the soaked dal.
- Once the dal is half cooked, add the fenugreek leaves and boil till the dal is done (it should flatten out in your fingers, but not be mushy).
- Drain the water well and retain both the leaves-dal as well as the water. Mash the mixture slightly so that all water drains out.
- Once the dal-leaves mixture is cooled, take 2 ladlefuls of it, and along with the coconut and the roasted ingredients of the masala, make a smooth paste. Reserve the rest of the dal-mixture as it is.
- In a wok, heat oil and prepare the tempering. Once the chillies slightly sizzle, add the ground paste, salt & jaggery.
- Saute for 2 – 3 mins, add the rest of the dal water now. Let the mixture simmer on low-medium flame for 6 – 9 mins till it thickens a bit (the rice and the coriander in the masala paste will help it do so).
- Once a nutty, earthy aroma comes. Switch off the stove and transfer to a serving bowl. Add a dollop of ghee and close the lid.
- With the remaining cooked dal-leaves mixture, Temper with mustard, broken red chillies, fresh coconut and asafoetida.
- Add requisite salt.
- Serve the Rasam and sautéed greens for a wholesome healthy experience !
Tried this recipe?Let us know how it was!
Tried this recipe?Follow @sizzlingtastebuds or tag #sizzlingtastebuds!