I absolutely love Methi and never miss an opportunity to cook with it. One of my favourite dishes to make with it is Menthi Kura Pappu or Andhra Style Methi Dal.
Menthi Kura Pappu is is very different from the normal dals because it is a slightly sweet, spicy, and bitter, all at the same time. As a result, it is full of flavour and the best part is that it brings out the best taste of Methi.
You can eat this dal with both rotis and rice.
How to Make Menthi Kura Pappu | Andhra Style Methi Dal
- 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 (Vegans can use oil)
- 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 the Menthu Kura Pappu 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.
- As a vegan, you could use oil instead of ghee.