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Menthi koora pappu
By : Uma Devi Ramachandra
Category : Fenugreek, Andhra recipes, Pulses and lentils
Servings : 8
Time Taken : 30-45 mins
Rating :
  1. Wash tur dal in a small cooker (3/5 litre).
  2. Add green chillies, red chilli powder, tomatoes, brinjal, dhania powder, haldi and sufficient water (3 inches above dal).
  3. Pressure cook the dal upto 3 whistles, let out steam, remove lid.
  4. Drain upper layer of watery liquid into a bowl; add tamarind paste and keep aside.
  5. Mash the dal with a wooden laddle till the dal is blended well with the vegetables.
  6. Add preserved dal water and salt (you can add more water if desired).
  7. Heat oil, add hing, mustard seeds, jeera, red chilli pieces, garlic and curry leaves.
  8. Fry till the seeds splutter, add chopped onion and fry till the colour changes to light brown,
  9. Add chopped methi leaves, cover and cook for about 3-4 mins on a low flame, stirring now and then, till the leaves are tender.
  10. Now pour the prepared dal over tempering, mix well, cover and simmer for 2-3 mins.
  11. Check salt and remove.
  12. Serve with hot plain rice with a spoon of good desi ghee.
  13. A very healthy and tasty dal recipe - methi has a lot of medicinal properties and is especially good for diabetics.
400g - tur dal
125g - methi leaves,finely chopped
6 - green chillies, cut in two
2-3 - red chillies
1 - onion, medium, chopped fine
1 - brinjal, cubed
2 - tomato, chopped in 4
1/4 tsp - jeera
1/2 tbsp - dhania powder
1 tsp - red chilli powder
1&1/2 tbsp - oil
8 - curry patta leaves
Hing, a pinch
1/8 tsp - haldi
6 - cloves garlic, peeled and crushed
1/2 tbsp - tamarind paste
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