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
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
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
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.
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