Menthi Koora Pappu or Methi ki Dal or Lentils with Fenugreek Leaves
Menthi Koora Pappu (Methi Dal) is a sweet-and-bitter dal that is very different from the normal dals. But it is so full of flavour and brings out the best taste of Methi.
You can eat this dal with both rotis and rice.
- Fresh Methi Leaves/Menthi Aaku/Fenugreek Leaves – 3 Packed Cups
- Tuvar Dal/Kandi Pappu – 1 Cup
- Grated Jaggery – 4 tbsp
- Turmeric – 1/4 tsp
- Ghee – 2 tsp
- Mustard Seeds – 1 tsp
- Red Chillies – 3 or 4
- Asafoetida/Hing – a pinch
- Salt to Taste
- Chop methi leaves.
- Pressure cook dal with 2 Cups water till it is soft.
- Mash with a heavy ladle.
- In a heavy bottomed vessel, heat ghee.
- Add mustard seeds and let them sputter.
- Add red chillies and fry for 5 secs.
- Add hing and mix.
- Add methi leaves.
- On a medium flame, stir fry methi leaves are soft.
- Add about 3/4 Cup water.
- Add jaggery and cook till jaggery melts.
- Add mashed dal, turmeric, and salt.
- Mix well.
- Add more water, if required.
- Bring to a boil.
- Serve hot with rice and ghee, or roti.
- Do not chop methi leaves, if you want to reduce the bitter taste. 🙂
- You could use sugar instead of jaggery.
- You could use oil instead of ghee. 🙁
- Mammidikaya Pappu (Dal with Raw Mango) (aahaaramonline.com)
- Paala Koora Pappu/Palak Dal/Lentils with Spinach – 1 (aahaaramonline.com)
- Gongura Pappu (Dal with Gongura/Ambada/Sorrel) (aahaaramonline.com)
- Methi Kumro (Pumpkin/Squash with Fenugreek Leaves) (joydeepfoodworld.wordpress.com)