There’s an overdose of Methi recipes on my blog this week. After Methi Matar Masala, Methi Chana Pulao & Methi pulusu/ stew, I have a lentil based methi dish today. Recipe is from a Telugu cooking show.

Methi and moong dal are a good combination to make pappu or dal. But in this recipe, the consistency is more like a soup instead of thick like a dal. Soup is flavored with freshly made spice powder made with coriander seeds, fenugreek seeds and peppercorns. This makes the dish taste very earthy and spicy. Finally adding lemon juice to the rasam/ soup gives it the required tang or zing that makes this dish super delicious.


Menthikura-Pesarapappu Chaaru (Methi-Moongdal Soup)
Menthikura-Pesarapappu Chaaru (Methi-Moongdal Soup)
Yum
Print Recipe
Methi and moong dal are a good combination to make pappu or dal. But in this recipe, the consistency is more like a soup instead of thick like a dal. Soup is flavored with freshly made spice powder made with coriander seeds, fenugreek seeds and peppercorns. This makes the dish taste very earthy and spicy. Finally adding lemon juice to the rasam/ soup gives it the required tang or zing that makes this dish super delicious.
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Menthikura-Pesarapappu Chaaru (Methi-Moongdal Soup)
Menthikura-Pesarapappu Chaaru (Methi-Moongdal Soup)
Yum
Print Recipe
Methi and moong dal are a good combination to make pappu or dal. But in this recipe, the consistency is more like a soup instead of thick like a dal. Soup is flavored with freshly made spice powder made with coriander seeds, fenugreek seeds and peppercorns. This makes the dish taste very earthy and spicy. Finally adding lemon juice to the rasam/ soup gives it the required tang or zing that makes this dish super delicious.
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Ingredients
  • 1 cup Methi leaves, chopped
  • ½ cup Moong dal (pesarapappu)
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 chilies Dry red
  • 2 Chilies Green
  • 8 ~ 10 Curry leaves
  • 2 ~ 3 Garlic - crushed
  • ½ tsp Turmeric
  • to taste Salt
  • 1 tbsp Lemon juice
For the Spice powder:
  • 2 tsp Coriander seeds
  • ½ tsp Fenugreek seeds
  • 1 tsp Peppercorns
Servings: serving
Instructions
  1. Make the Spice powder: Dry roast the ingredients under 'Spice powder' until fragrant, about 3~4 minutes. Cool and grind to a powder. Double or triple the ingredients, make this spice powder and store in an airtight container for future use.
  2. Cook moong dal till tender and keep ready. I pressure cook dal for 4~5 whistles.
  3. Heat 2tsp oil in a saucepan, add mustard seeds, cumin seeds, dry red chili and green chilies. Once the seeds start to splutter, add curry leaves and garlic. Cook till garlic turns golden.
  4. Next add the chopped methi leaves and cook till the leaves are wilted and cooked through, about 3~4 minutes.
  5. Add the cooked dal, turmeric, salt and 2 cups of water. Mix well and bring the mixture to a boil and simmer for 2~3 minutes.
  6. Add the ground spice powder, mix well and turn off the heat. Finally add the fresh lemon juice and stir well. Serve hot with steamed rice.
Recipe Notes

Linking this to Valli's 'Cooking from Cookbook ChallengeMarch -- Week 2'.

Share this Recipe
Powered byWP Ultimate Recipe

5 thoughts on “Menthikura-Pesarapappu Chaaru (Methi-Moongdal Soup)”

  1. what a simple and delicious soup and your photos as always render me speechless with how well they are styled

  2. what a simple and delicious soup and your photos as always render me speechless with how well they are styled

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.