Menthi Kura Pappu

Menthi kura pappu – A simple yet healthy dish.  Menthi is rich in iron and recommended for lactating women,  diabetic patients not limiting to  anemia, stomach disorders etc. There are numerous ways to include methi in our diets like paratha, curry , kura. This particular dish is famous in Andhra and Tamil Nadu.

Menthi kura pappu

 

Ingredients

1 cup toor dal
1/2 cup methi/ fenugreek leaves, cleaned and destemed
1 onion, cubed
2 tomatoes , cubed
1 tablespoon red chilli powder
3 green chillies
a pinch of hing / asafoetida
1 small lemon sized tamarind
salt as needed

For tadka:
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon urad dal
1 teaspoon cumin seeds / jeera
4 cloves garlic, finely chopped
a handful of curry leaves
1 red chilli

 

Method

Pressure cook toor dal,methi leaves,onion,tomatoes,red chilli powder,green chillies with 1 teaspoon of oil drizzled on top and hing sprinkled.
Make sure you don’t add too much of water and cook till you hear about 3 whistles.
Once the pressure is released, add tamarind and salt to this and blend. You can use kal chatti (preferred) or a hand blender.
Heat oil is a pan and prepare tadka. In oil add mustard seeds,cumin,urad dal,red chilly,chopped garlic,curry leaves.
Add the tadka to the blended mixture, bring the dall to a boil.
Serve with rotis or hot rice with little bit of ghee.

 

Menthi kura pappu

 

 

Menthi Kura Pappu/ Vendhaya Keerai / Spicy Fenugreek Lentil Medley

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 2 cups

Ingredients
  • 1 cup toor dal
  • ½ cup methi/ fenugreek leaves, cleaned and destemed
  • 1 onion, cubed
  • 2 tomatoes , cubed
  • 1 tablespoon red chilli powder
  • 3 green chillies
  • a pinch of hing / asafoetida
  • 1 small lemon sized tamarind
  • salt as needed
  • For tadka:
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 1 teaspoon cumin seeds / jeera
  • 4 cloves garlic, finely chopped
  • a handful of curry leaves
  • 1 red chilli
Method
  1. Pressure cook toor dal,methi leaves,onion,tomatoes,red chilli powder,green chillies with 1 teaspoon of oil drizzled on top and hing sprinkled.
  2. Make sure you don't add too much of water and cook till you hear about 3 whistles.
  3. Once the pressure is released, add tamarind and salt to this and blend. You can use kal chatti (preferred) or a hand blender.
  4. Heat oil is a pan and prepare tadka. In oil add mustard seeds,cumin,urad dal,red chilly,chopped garlic,curry leaves.
  5. Add the tadka to the blended mixture, bring the dall to a boil.
  6. Serve with rotis or hot rice with little bit of ghee.

 

Divya Bala

Divya Bala

In the hall, my son yells in delight as he pries open my phone, the phone rings in the distance, and my cabbage starts to burn. Welcome to my world. Hi, I'm Divya Bala, a busy homemaker and an aspiring chef. I was born and brought up in Tirupati and currently living in Trichy. After marriage I settled down at home for a (supposedly) peaceful life, looking after my family and home. I have a 6 year old angel of a girl and a 2 year old terrible toddler boy. I am enthused to share my recipes with you all here.
Divya Bala

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3 thoughts on “Menthi Kura Pappu”

  1. Lakshmiammal says:

    Welcome onboard Divya Bala!!

  2. Divya says:

    Thanks for publishing my recipe..

  3. Ramyachannu says:

    Hi, keep rocking chefs:)))

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