Methi Dal Fry With Fenugreek Leaves | Andhra Menthi Kura Tomato Pappu

Menthi kura pappu

Methi Dal or Menthi Kura Pappu (Telugu) combines the goodness of fresh green methi (fenugreek) leaves with the nutritional benefits of tur dal. This is a delicious and healthy dal recipe where Tuvar dal is flavoured with fresh methi leaves.

Andhra Methi Dal

Goodness of Methi:

Fenugreek seeds are commonly used in Indian cuisine. Fresh or dried fenugreek leaves (kasuri methi) are used to flavour Indian dishes.

Fenugreek or Methi is a powerful medicinal plant. The bitter-tasting fenugreek reduces cholesterol, prevents diabetes by lowering blood sugar levels, protects against cancer and aids digestion. It also lowers inflammation, boosts testosterone and controls appetite.

Fenugreek Methi Dal Step By Step:

Methiwali dal is a simple yet appetising dish. This is absolutely my favourite dal.

To make menthi kura pappu, firstly wash the tur dal well and pressure cook the dal with turmeric and sufficient water till soft.
Wait for the pressure to release, open the lid and mash the dal well.

Meanwhile thoroughly wash methi leaves till the water runs clear. Then pick the leaves, roughly chop them and set aside.
Next finely chop onion and tomato, slit the chilli and lightly crush garlic flakes.

Ingredients

Heat a little ghee in a pan. Add dry red chilli, fresh curry leaves, hing, mustard seeds and cumin seeds and saute for two minutes.
Then toss in chopped onion, garlic pods and green chilli. Fry for a couple of minutes till the onion becomes slightly brown.

Put in the fenugreek leaves and saute for a couple of minutes.
Now put in the chopped tomato, add a pinch of turmeric and sauté till the tomatoes turn soft.

Next pour in the cooked toor dal and add the tamarind paste. Season with salt and simmer for 3 to 4 minutes. Add water if the dal is too thick. Remove.

Serve Methi Dal with steaming hot Rice and Papad.

If you are searching for more dal recipes, then do try out Lemon Dal

Andhra Menthi Kura Pappu Recipe details below:

Methi Dal Recipe

South Indian Methi dal is a wholesome and healthy methi leaves recipe where lentils are cooked with fresh fenugreek leaves. Tasty Andhra Style Methi Pappu recipe is good for diabetics.

Course Main Course

Cuisine Andhra

Prep Time 20

Cook Time 10

Total Time 30

Servings 3

Calories 64kcal

Author Shil

Ingredients

Methi/menthu kura/fenugreek leaves – ½ cup
Tur dal/ kandi pappu – ½ cup
Onion – 1 small
Tomato – 1 small
Green Chilli – 1
Turmeric Powder – ½ tsp
Garlic Flakes – 2
Red Chillies – 1
Curry Leaves – 1 sprig
Cumin Seeds – ¼ tsp
Mustard Seeds – ¼ tsp
Salt to taste
Tamarind paste – 1 tsp
Hing/Asafoetida – a pinch, optional
Oil – ½ tbsp
Ghee – ½ tbsp
Water - 2 cups

Instructions

To make methi leaves dal, slit the green chilli, finely slice the onion, chop the tomato and slightly crush the garlic flakes. Wash and pick the methi leaves.
Wash Tur dal and pressure cook until the dal is well-cooked.
Once the pressure is released, remove lid, mash dal well.
Heat ghee in a pan and add whole red chilli, curry leaves, mustard seeds, cumin seeds and fry for 2 minutes.
Add slit green chilli, sliced onion, and lightly crushed garlic. Stir for 2 minutes until the onion turns translucent.
Add methi leaves and fry for 2-3 minutes.
Add chopped tomatoes and turmeric and cook covered till soft.
Pour in the cooked dal. Mix well and add salt and tamarind paste.
Simmer for 3-4 minutes and remove.
Serve South Indian Menthi Kura Pappu with steamed Rice or Rotis.

Notes

* To reduce the bitterness of Fenugreek leaves, sprinkle a little salt over them and keep aside for 10-15 minutes. Squeeze the leaves and wash in water.
* A variation of this recipe is to heat oil in a pressure cooker and saute chopped onions, garlic, green chillies, methi leaves and tomatoes. Add the dal and turmeric and pressure cook till soft. Open the lid, add salt and bring to a boil. Heat ghee in a pan and add whole red chilli, curry leaves, mustard seeds, cumin seeds and fry for 2 minutes. Add this Talimpu (Telugu for tempering) to the dal.