North Arcot Style Vendaya Masiyal | Vendhaya Masiyal Recipe | Traditional Fenugreek Dal Recipe from Tamil Nadu | Gluten Free and Vegan

Hi Supermoms,

Time flies. We are already 20 days into 2018.  Those who resolved this New Year to "start dieting" are already finding it hard to stick to their resolution. All those expensive and glamorous diet regimens, which looked, 'easy to follow,' beginning of the year, are now looking "complicated" and "too strict".  

Well what we need to remember is, the diet that works for one person may not suit another. What most of us forget is that home made food using seasonal ingredients keeps us nourished and healthy . They may not look glamorous but we have to remember that all  traditional recipes are tried and tested for years and most of them have healing ingredients . They are affordable and also  easily available. Along with regular exercise, it is the most practical and sustainable form of staying fit. I am sure you will agree.  

Today, I am going to share another tasty and healthy traditional recipe shared by Nandini mami ( my aunt), one of the most down to earth, humble and loving person that I have met. I remember spending a month with her during my summer holidays as a teenager. She used to make amazing curries ( gravies) to go along with chapathi /roti , which were very new to me then.  One such dish was the 'matar paneer' that she cooked by blanching tomatoes and juicing them. Cooking them with mild and aromatic spices and the addition of soft and succulent paneer , made it even more memorable. Whenever I make matar paneer , I am always filled with nostalgia. She is a self-taught baker and tries out various recipes and has also inspired her daughter Divya to start baking. Apart from cooking , mami also loves art and crafts. She loves creating and decorating the house with her handmade creations. An ardent Sai Devotee , mami spends her free time taking free tuitions for the underprivileged and involving herself in other charitable activities.  

Always happy to cook and serve

Nandini mami making pori urundai

                           

I feel so happy and proud  to share one of her signature dishes with you today. ' Vendhayam' in Tamil means 'Fenugreek' or methi seeds . Fenugreek is filled with goodness and  acts as a coolant too.  Masiyal means 'to mash'. Fenugreek , dal and tomatoes are cooked and mashed. They are then simmered along with tamarind and tempered with spices. A quick to make, delicious and healthy side dish that can be served along with hot rice or even as an accompaniment to tiffin dishes. 

Recipe Courtesy : Mrs. Nandini Balasubramanian

North Arcot Style Vendhaya Masiyal Recipe : 

Preparation time : 10 minutes

Cooking time : 30 minutes

Serves : 4

1 cup = 250 ml cup

Chef tip : You can cook this masiyal in stone ware ( Kal chatti ) or earthenware ( mannchatti) for the most authentic taste. 

Ingredients :

1/2 cup pigeon peas/tuvar dal/toor dal

2 teaspoons fenugreek seeds /methi seeds

2 tomatoes ( roughly chopped)

small gooseberry size tamarind OR 1 tablespoon tamarind ( pack it tightly in a tablespoon)

1/4 teaspoon turmeric powder 

salt to taste

For tempering :

2 teaspoons coconut oil ( or sesame oil)

1 teaspoon mustard seeds

1/2 teaspoon bengal gram/channa dal

1/2 teaspoon husked and split black gram/urad dal 

3 green chillies ( half them vertically) ( if you are not vegan, you can use more molaga/buttermilk fermented chillies)

1" ginger ( peeled and crushed using mortar and pestle )

1 sprig curry leaves ( tear them roughly)

Method :

1. Wash the dal and fenugreek seeds twice. 

2. Add 2 cups of water, chopped tomatoes, turmeric powder and allow them to soak for 15 minutes. 

3. Then pressure cook them upto 3 whistles over low flame. 

4. Soak tamarind in 1 cup of warm water for 10 minutes and extract juice.

5. Add this juice to a heavy bottom vessel ( or the vessel you are going to cook the masiyal) .

6. Place it over low flame and let it cook for 5-7 minutes or till the time the raw smell of tamarind escapes. 

7. Whisk the cooked dal mixture.

8. Add it to the boiling tamarind juice .

9. Mix and add salt.

10. Let this mixture simmer for another 5-7 minutes .

Chef tip : Adjust water quantity at this stage. Masiyal is usually thicker in consistency, but you can adjust it according to your liking. 

11. Heat oil in a small iron ladle or pan and temper with ingredients given for the same.

12. Pour it over the masiyal and switch off. 

Your traditional North Arcot Style Vendaya Masiyal is now ready to be served. 

Happy Cooking !

With love,

Masterchefmom