1 small bunch methi leaves washed & cut fine 1 cup cooked arhar/ tuvar dal
to grind roast chana dal 1 1/2 tbsp & 3-4 red chilies or as per taste along with 1/4 tsp hing, grind this with 2 tbsp of grated coconut to a fine paste.
for seasoning- 1 tsp oil 2 tsp udad dal 1 tsp jeera/cumin curry leaves few/
Method
mix the ground paste with methi leaves & cooked dal , add salt to taste & 1 tsp atta/ wheat flour mixed well. Bring this mixture to a god boil for 2minutes, add the seasoning, garnish with some fresh coriander leaves.
Methi is good for diabetics, it is rich in iron & fiber. When you use methi/ palak/ spinach, always make sure to have some amla/ gooseberry pickle/ its raita or some lime pickle, as these are rich in Vit. C, which our body needs for the absorption of iron. When you eat methi/ spinach 3-4 times a week with amla/ gooseberry , you can be rest assured that you won't be anemic.
ps- this dish goes well with roti & rice.
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