Menthi Kura Pappu/ Vendhaya Keerai / Spicy Fenugreek Lentil Medley
Author: Divya Lakshmi
Cuisine: Indian, Andhra
Prep time:
Cook time:
Total time:
Serves: 2 cups
- 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
- 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.
Recipe by Cook Food, Serve Love at https://cookfoodservelove.com/menthi-kura-pappu/
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