Methi Dal (Menthi Kura Pappu)

I absolutely love Methi and never miss an opportunity to cook with it. One of my favourite dishes to make with it is this Andhra Style Methi Dal that we call Menthi Kura Pappu. When made with leached tuvar dal, this dish is also suited for renal diet followed by people with early and intermediate kidney disease.

Vegan, gluten-free and delicious, this Methi Dal celebrates the faint bitterness of fresh fenugreek leaves and offsets it with just a bit of jaggery. If you use spicy dried red chillies in the tempering, then you also add a spicy afternote to this dal. Because it is a slightly sweet, spicy, and bitter—all at the same time—Menthi Kura Pappu has a different taste profile from other dals.

At home, we enjoy this dal with rice topped with ghee. You can also serve it as a side to rotis.

Making a Renal Diet Version of Methi Dal

Methi or fresh fenugreek is one of the very few greens that people with chronic kidney disease can enjoy. You can make a low-potassium, low-sodium Methi Dal by:

• leaching the tuvar dal (I have given the steps in the recipe)
• using sugar in place of salt (omit for diabetics)
• omitting/reducing the amount of salt

Tips to Make a Delicious Methi Dal

• I avoid cooking the methi leaves and dal together as sometimes fenugreek leaves are very bitter and they prevent the dal from cooking completely.
• While I cooked the methi leaves on a stovetop, a simpler method would be to add methi leaves and water in a 1:1 ratio, and pressure cook them in a separate vessel along with the dal.
• Avoid chopping the methi leaves or use less of them, if you do a milder flavour of fenugreek.

Other Recipes with Methi (Fenugreek Leaves)

If you love methi as I do, try these recipes that celebrate this wonderful green, leafy vegetable: 

• Methi Thepla
• Methi na Dhebra
• Steamed Methi Muthia
• Methi Kadhi | Fresh Fenugreek Leaf and Yogurt Curry
• Andhra Methi Chutney | Menthi Kura Pachadi | Fenugreek Leaves Chutney

How to Make Menthi Kura Pappu | Andhra Style Methi Dal

1. Prepping the Methi Leaves
   1. Chop 1.5 packed cups of Methi leaves.
   2. Using a colander wash them well.
   3. Set aside to drain.
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2. Leaching the Tuvar Dal for a Renal Diet (Omit this Step for Regular Diet)
   1. Heat 3 cups water till it is hot, but not boiling.
   2. Wash 1/2 cup tuvar dal well under running water.
   3. Add the washed dal to the hot water and let it soak for 2 hours.
   4. Drain all the water.
   5. Add 2 cups fresh water and pressure cook the dal till soft.
   6. Let the pressure cooker depressurize naturally.
   7. Take the cooked dal out and drain any excess water it has.
   8. Mash the dal and set aside till needed.
3. Cooking the Dal (Regular Method)
   1. Wash 1/2 cup tuvar dal well under running water.
   2. Add 1.5 cups water.
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   3. . Pressure cook till it is soft. 3 or 4 whistles (releases of pressure) should be sufficient.
   4. Let the pressure cooker depressurize naturally.
   5. Remove the dal from the cooker and mash well with a heavy ladle.
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   6. Set aside till needed.
4. Making the Methi Dal
   1. In a heavy bottomed vessel, heat 1 tsp oil.
   2. Add 1 tsp mustard seeds and let them crackle.
   3. Now add 2 split dried red chillies and stir-fry for a few seconds.
   4. Next, add ¼ turmeric and mix well.
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   5. Add the chopped and washed methi leaves, and stir-fry till the methi leaves wilt a bit.
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   6. Now, add 1.5 cups water and cook covered till the methi leaves soften. Stir at regular intervals and also ensure you have enough water.
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   7. When the methi leaves are cooked, add 1.5 tbsp jaggery and cook till the jaggery melts.
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   8. Now, add the cooked and mashed tuvar dal and salt. Mix well.
   9. Add water, if needed, to adjust the consistency of the dal.
   10. Cook for 2 to 3 minutes till the dal starts to boil.
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   11. Turn off the heat and cover.
   12. Let the Methi Dal rest for at least 15 minutes.
5. Serving Suggestions
   1. Serve hot Menthi Kura Pappu (the Andhra Methi Dal) with rice and ghee, or as a side to roti.

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I had first posted this recipe in 2012 and am updating it 10 years later with new pics and a recipe card. 🙂

Recipe for Methi Dal | Andhra Menthi Kura Pappu

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Methi Dal (Andhra Menthi Kura Pappu)

Aruna

Methi Dal is a great favourite in my home. Called Menthi Kura Pappu (or Menthi Aaku Pappu in Telugu), this version uses jaggery to offset the bitterness of the fenugreek leaves. You can enjoy this vegan, gluten-free dal with rice or rotis.

This recipe can be adapted very easily to a renal diet or a kidney-safe diet. I have added tips and notes throughout the recipe to help you do this.

5 from 2 votes

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Servings 4 People

Calories 132 kcal

Equipment

• Heavy-bottomed vessel with cover
• Ladle
• Chopping Board
• Knife
• Colander

Ingredients

  

1x2x3x

• 1.5 Cups Fresh Methi Leaves, Fenugreek Leaves (~100 gms)
• 1/2 Cup Tuvar Dal/Kandi Pappu (~100 gms)
• 1.5 tbsp Jaggery (Replace with sugar for renal diet)
• 3 Cups Water (7 cups for a renal diet)
• 1/4 tsp Turmeric
• Salt to Taste (Omit for a renal diet)

For Tempering

• 1 tsp Oil
• 1 tsp Mustard Seeds
• 3 Dried Red Chillies

Instructions

 

Prepping the Methi Leaves

• Chop 1.5 packed cups of Methi leaves.
• Using a colander wash them well.
• Set aside to drain.

Leaching the Tuvar Dal for a Renal Diet (Omit this Step for Regular Diet)

• Heat 3 cups water till it is hot, but not boiling.
• Wash 1/2 cup tuvar dal well under running water.
• Add the washed dal to the hot water and let it soak for 1.5 hours.
• Drain all the water.
• Add 2 cups fresh water and pressure cook the dal till soft.
• Let the pressure cooker depressurize naturally.
• Take the cooked dal out and drain any excess water it has.
• Mash the dal and set aside till needed.

Cooking the Dal (Regular Method)

• Wash `1/2 cup tuvar dal well under running water.
• Add 1.5 cups water and pressure cook till it is soft.
• Let the pressure cooker depressurize naturally.
• Remove the dal from the cooker and mash well with a heavy ladle.
• Set aside till needed.

Making the Methi Dal

• In a heavy bottomed vessel, heat 1 tsp oil.
• Add 1 tsp mustard seeds and let them crackle.
• Now add 2 or 3 split dried red chillies and stir-fry for a few seconds.
• Next, add 1/4 turmeric and mix well.
• Add the chopped and washed methi leaves, and stir-fry till the methi leaves wilt a bit.
• Now, add 1.5 cups water and cook covered till the methi leaves soften.

  Stir at regular intervals and also ensure you have enough water.
• When the methi leaves are cooked, add 1.5 tbsp jaggery and cook till the jaggery melts.
• Now, add the cooked and mashed tuvar dal and salt. Mix well.
• Add water, if needed, to adjust the consistency of the dal.
• Cook for 2 to 3 minutes till the dal starts to boil.
• Turn off the heat and cover.
• Let the Methi Dal rest for at least 15 minutes.

Serving Suggestions

• Serve hot Menthi Kura Pappu (the Andhra Methi Dal) with rice and ghee, or as a side to roti.

Nutrition

Calories: 132 kcalCarbohydrates: 23 gProtein: 7 gFat: 2 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gTrans Fat: 1 gSodium: 176 mgPotassium: 16 mgFiber: 5 gSugar: 6 gVitamin A: 100 IUVitamin C: 1 mgCalcium: 122 mgIron: 1 mg

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!