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.
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 |
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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.
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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
- 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.
- Cook moong dal till tender and keep ready. I pressure cook dal for 4~5 whistles.
- 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.
- Next add the chopped methi leaves and cook till the leaves are wilted and cooked through, about 3~4 minutes.
- 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.
- 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
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what a simple and delicious soup and your photos as always render me speechless with how well they are styled
what a simple and delicious soup and your photos as always render me speechless with how well they are styled
Beautifully styled pic Pavani and a healthy soup too….
How beautifully you have decked up that simple dal Pavani..I must say it’s so stunning!
Tried this rasam recipe today for dinner pavani. Simply delicious!!! The entire family loved it.