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Menthi kura Pappu (Dal with fenugreek leaves) Yum
Menthi kura Pappu (Dal with fenugreek leaves)
Course side dish
Cuisine andhra
Prep Time
20 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • 2 cups Menthi kura (Methi) – chopped
  • ½ cup Kandi pappu (Toor dal/ split red gram)
  • 1 tbsp Tamarind pulp
  • ¼ tsp Turmeric powder
  • ¼ tsp Asafoetida (hing)
  • 2 chilies Green – slit
  • 8 – 10 Curry leaves
  • to taste Salt
For tempering:
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 2 – 3 chilies Dry red
Course side dish
Cuisine andhra
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 2 cups Menthi kura (Methi) – chopped
  • ½ cup Kandi pappu (Toor dal/ split red gram)
  • 1 tbsp Tamarind pulp
  • ¼ tsp Turmeric powder
  • ¼ tsp Asafoetida (hing)
  • 2 chilies Green – slit
  • 8 – 10 Curry leaves
  • to taste Salt
For tempering:
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 2 – 3 chilies Dry red
Menthi kura Pappu (Dal with fenugreek leaves)
Instructions
  1. Pressure cook toor dal with a pinch of turmeric until very soft.
  2. Heat 2tsp oil in a medium saucepan, add mustard seeds,cumin seeds and red chilies; once the seeds start to splutter add the chopped methi leaves and cook covered until they are tender, about 3-4 minutes.
  3. Add tamarind paste, asafoetida (hing), turmeric and salt. Simmer for 5-7 minutes for the flavors to mingle.
  4. Next add the cooked dal, green chilies, curry leaves and cook for another 3-4 minutes.
Recipe Notes

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32.

Previously on A-Z Vegetarian Dishes of Andhra Pradesh:

A for Aava Pettina Aratikaya Kura

B for Bagara Baingan

C for Chimmiri

D for Dosakaya Pachadi

E for Erra Gummadikaya Pulusu

F for Firni

G for Gongura Pulihora

H for Haleem/ Vegetarian Haleem

I for Iguru/ Vankaya-Senagapappu Iguru

J for Jonna Pindi Kudumulu

K for Kakarakaya Podi Kura

L for Lauju/ Laskora (Kobbari Lauju)

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