Menthi Kura Pappu/ Vendhaya Keerai / Spicy Fenugreek Lentil Medley
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
  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.
Recipe by Cook Food, Serve Love at