Methi leaves - washed and cleaned
Toor dhal - cooked and mashed nicely
oil, mustard seeds, urad dhal and channa dhal for seasoning
pottukadalai (roasted gram)
green chilly/red chilly
Method: Grind the items given for gravy and keep it aside. Now heat oil in a kadai and do the seasoning. Now add the methi leaves and mix it with the tadka. Once the leaves are cooked, add the cooked toor dhal and the gravy mix to the kadai. Add enough water so that the methi, dhal and the gravy mix together nicely and let it not be too thick. Add a pinch of turmeric powder and required salt and mix them well. Let the kootu boil nicely for sometime till the mix comes together and the water is no seperate.
Remove from flame. This goes very well with south indian meals and is a great combination for curd rice.
You can skip the gravy part and this would give u Methi Leaves Dal that can be eaten with rotis or rice.