Fenugreek Leaf: 1 bunch
Lentils/Parippu: 1 cup
Green Chilli: 2
Turmeric powder: 1tsp
Coconut Milk Powder: 4tbsp
Method Of Preparation
Wash and add lentils to the cooker. Add garlic, chopped onion, green chilli, turmeric powder and salt.
Add 3 cups water to it.
Keep on flame and when the first whistle comes and lower the flame and keep for another 15 minutes so that the lentils will get cooked well.
Switch off the flame and when pressure releases open the lid and again switch on the flame. (If there is more water increase the flame and add the leaves only after the lentil gravy become thick)
Add the washed and chopped fenugreek leaves to it.
When it just boils add the coconut milk powder to it.
Switch off the flame and add coconut oil to it.
Serve hot with chappathi/roti.