Methi Dal ~ Menthi Kura Pappu

Dal is cooked at least twice a week in my kitchen. There are various dal recipes, but I must say this is one of the healthy and yummiest dal for all ages. Methi dal is one of the healthy dal, mostly cooked in Andhra, southern state of India. Adding tomato, onion and green chilies along with fresh methi leaves to toor dal makes a delicious dal to go with hot rice. Slight bitterness of the fenugreek leaves gets balanced by adding  tomato and onion.

So this yummy dal goes to day 3 under Methi dishes for BM 50. Here goes the recipe.....

                                         

We need:

Methi leaves / Fenugreek leaves 1 cup
Toor Dal 1 cup
Tomato 1 small
Cilantro / Fresh Coriander leaves 1/4 cup
Chopped onion  1 spoon
Haldi / Turmeric powder 1/4 spoon
Chili Powder 1/4 spoon
Green chili 2
Salt to taste

For Tempering:

Cumin seeds 1/4 spoon
Mustard seeds 1/4 spoon
Udad dal 1/2 spoon
Red chili 1
Curry leaves 4
Oil 3 spoons


Method:


Carefully remove methi leaves from the stems.
Wash thoroughly and keep aside.
Now wash the toor dal 2 to 3 times and transfer it to presser cooker.
Add washed methi leaves, chopped tomato, chopped onion, green chili and chopped cilantro to dal.

                                           

Add 3 cups water and presser cook for 4 to 5 whistles.
Let the presser completely go away before you open the cooker lid.
Make sure dal is completely cooked otherwise cover and cook for another 2 whistles.

                                                  

Now add haldi, chili powder and salt to taste.
Mix well and cook for another 5 minutes.
In a small pan heat oil and add mustard seeds.
Once the seeds crackle add cumin seeds, curry leaves, udad dal and red chili.
Fry for few seconds and add the tempering to the dal.
Mix well and serve with hot rice, roti or any kind of Indian Bread.

                                               

Check to see what my fellow bloggers are cooking for BM 50