Menthu kura Pappu is a very nutritious Andhra dal dish that calls for the use of tur dal

and fresh methi leaves. 1 cup packed menthu akkulu/menthu kura (fenugreek, methi) washed and picked 1 cup tur dal (kandi pappu, red gram) 1 medium sized onion chopped finely 1 tomato, finely chopped (optional) 4-5 green chillis slit length wise(indian variety) 1/3 tsp turmeric (pasupu) 2 whole dry red chillis(deseed and tear into pieces) 5 garlic flakes slightly crushed 1 tsp chopped ginger 10 curry leaves 1 tsp cumin seeds(jeera) 1/2 tsp mustard seeds (ria,aavaalu) 1 tsp salt oil chopped coriander leaves for garnish 2 cups water Heat 1 tbsp oil in a sauce pan and add the mustard seeds and let them splutter. Now add the cumin seeds, slightly crushed garlic, whole red chilli pieces and curry leaves and fry for a minute. This is called Popu or Talimpu in Telugu (Andhra). The tempering adds flavor to the dish. Now add the chopped onions, chopped ginger and green chillis and fry for 2 minutes on medium heat. Add the chopped tomatoes and saute for 3 mts. Remove from heat. Add this tempering mixture and turmeric to tur dal and add 2 cups of water in a pressure cooker. Now add the washed and picked fenugreek leaves (menthu kura) on top and pressure cook upto till three to four whistles or until tur dal is soft. Wait until the pressure is released and remove the lid. Add salt to this cooked mixture and mash with ladle till well combined. Garnish with coriander leaves. Serve hot with rice and ghee, papad and vadiyaalu and you have a complete meal. You can also serve with rotis. Absolutely nutritious and tasty dal.

Menthi Kura Pappu ~ Methi Dal Recipe

Prep time: 10 min Cook time: 30 min Yield: 5 Main Ingredients: methi tur dal

Recipe For Tomato Pappu ( A lentil medley with pigeon pea dhal and tomatoes.) What You Need? Red gram dhal or toor dal 1/2 cup Tomatoes 2 large chopped finely Green chilies 5 slit vertically Garlic cloves 3 crushed Coriander powder 1.5 tsp Red chili powder 1 tsp Fenugreek seeds 7 to 8 Turmeric powder 1/4 tsp Salt to taste Oil 1 tbsp Ghee 1 tsp To Temper: Fenugreek seeds 1 tsp Mustard seeds 1 tsp Curry leaves a sprig Hing a large pinch Garnish: Cilantro leaves chopped finely 2 tbsp How To Make It? Pressure cook the red gram dhal with a few fenugreek seeds and turmeric powder with 4 cups of water until soft and mushy. Once done, check if there is too much water. If you feel there is too much water, drain some and set aside.Mash the dal to a smooth psate like structure and set aside. Heat a pan with oil. Add the mustard seeds. Once they splutter, add the fenugreek seeds, curry leaves and hing. Next add the green chilies and crushed garlic. Saute till the chilies become white and the garlic turns a golden brown. Now, add the ghee and combine well. At this stage, add the chopped tomatoes and cook till they turn mushy. Now, add the cooked dal and mix well. Add salt next and combine well. Let it simmer for about 2 to 3 mins. Once done,garnish with cilantro leaves and drizzle a lil bit of ghee.