Methi leaves Sambar / vendhiya keerai kuzhambu

Ingredients:
Methi leaves - 1 bunch
Tamarind - 1 gooseberry size
Sambar powder - 4 tsps
Haldi powder - 1/2 tsp
Hing - 1/4 tsp
Toor Dal - 1/2 cup
Salt as required
Curry leaves - few
Coriander leaves for garnishing

Seasoning:
Oil
Mustard seeds - 1/2 tsp

Method:
Cut the Methi leaves into small pieces and was nicely.
Soak tamarind in water and make a thick extract.
Boil toor dal in a pressure cooker with water for 20 minutes.
Now take a kadai and season in a little oil with mustard seeds.
Put the cut methi leaves and pour the thick tamarind water over it.
Now add salt, haldi powder, sambar powder,hing and curry leaves.
Allow the liquid to boil nicely so that the methi leaves also get cooked and mixed well.
Now add the cooked Toor Dal and mix nicely and allow to boil for another 5 minutes.
Garnish with coriander leaves.
Pour the Sambar in a container.
The Methi leaves sambar is hot and ready to be had with hot rice and some nice curry.