Name: Menthi kura pappu (Fenugreek leaves dal)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup Fenugreek leaves (washed and picked); 1 cup Tur dal or pigeon pea lentil (cleaned and washed); 2 Green chillies slit and cut lengthwise; ⅓ tsp Turmeric; Salt to taste; 2 cups water; ¼ tsp Tamarind paste; 1 tsp Chilli powder; For seasoning:; 3 Garlic cloves peeled and slightly crushed; 1 Sprig curry leaves; 2 Red chillies; 2 Tbsp Ghee or clarified butter; 1 tsp cumin seeds; ½ tsp mustard seeds; Pinch of Asafoetida

Menthi kura pappu (Fenugreek leaves dal)

23 Jun 2018

by Deepthi (in memoriam)

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Menthi kura pappu (Fenugreek leaves dal)

Background

Fenugreek leaves or menthi kura are very healthy greens. This dal is very easy to make and is a favorite of everyone in my family.

Ingredients

1 cup Fenugreek leaves (washed and picked)
1 cup Tur dal or pigeon pea lentil (cleaned and washed)
2 Green chillies slit and cut lengthwise
⅓ tsp Turmeric
Salt to taste
2 cups water
¼ tsp Tamarind paste
1 tsp Chilli powder
For seasoning:
3 Garlic cloves peeled and slightly crushed
1 Sprig curry leaves
2 Red chillies
2 Tbsp Ghee or clarified butter
1 tsp cumin seeds
½ tsp mustard seeds
Pinch of Asafoetida

Instructions

Take a pressure cooker , add fenugreek leaves, tur dal or lentils, slit green chilli and 2 cups of water.
Cook on medium flame until 5 whistles. Turn off the heat and set aside for it to cool.
Once cool, take the dal out and mash until well combined.
Take a deep bottom pan on low flame and add the dal mixture to it. Add little water if too thick.
Add tumeric, salt , chilli powder, and tamarind paste to the mixture. Mix well.
In another pan, add ghee, mustard seeds, cumin seeds, garlic, red chilli pieces, asafoetida and curry leaves and fry for a minute.
Pour the seasoning over the dal. Mix well and turn off the heat.
Serve hot with rice or roti.