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.Methi Dal Fry with Fenugreek Leaves is a delightful dish that brings together the goodness of lentils and the unique flavor of fenugreek.
Servings: 3
Calories: 64kcal
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.