F - Fenugreek Leaves Dal/Menthi Kura Pappu

Fenugreek leaves dal/Menthi Kura Pappu

is a another classic dal recipe from Andhra.

Dal and methi leaves/fenugreek leaves are pressure cooked and tempering is added at the end. 

It's a healthy dish for all ages that goes well with rice or roti.

Preparation Time: 5 minutes 

Cook Time: 20 minutes 

Serves : 2-3 

Ingredients:

Kandipappu/Toor Dal: 1/2 cup

Onion : 1 chopped 

Menthi Kura/Fenugreek Leaves: 1 1/2 cups

Green chilies: 2 slit

Turmeric: 1/2 teaspoon 

Red chili powder: 1 teaspoon 

Tamarind : Extract from a small lemon size

Salt to taste 

For Tempering:

Minappappu/Urad Dal : 1/2 teaspoon 

Aavalu/Mustard seeds : 1/2 teaspoon 

Jeera/ Cumin seeds : 1/2 teaspoon 

Methi seeds/ Fenugreek seeds : 3-5

Dry red chilies: 2

Curry leaves: 1 sprig 

Asafoetida/hing/inguva: A pinch 

Method:

Add dal, onion, fenugreek leaves, green chili, turmeric and 1 cup of water and pressure cook the dal for 4 whistles.

Once the pressure releases, add red chili powder, salt and tamarind extract, mix well and cook for 2 minutes and turn off the stove.

Heat a oil in a pan for tempering and add all ingredients except curry leaves and asafoetida. Fry them until they splatter. Add asafoetida and curry leaves and turn off the stove.

Add the tempering to the dal. Mix and serve hot or warm with rice or roti.

Day 6
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