Methi Dana Dal | Mentula Pappu | Dal with Fenugreek Seeds

While I use methi (fenugreek seeds) liberally in tempering/tadka, in the past year, I have also started cooking with this ingredient as the main ingredient. This Methi Dana Dal (called Mentula Pappu in Andhra Pradesh and Telangana) is an example of one such recipe with fenugreek seeds.

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Other recipes I make with methi dana or fenugreek seeds as the main ingredient include Mod Alelya Methicha Usal | Maharashtrain Sprouted Fenugreek Curry and Methi Dana Achar | Fenugreek Seeds Pickle. In fact, as I made this dal, I realised that if I had the Methi Dana Achar on hand, I could just add that to cooked tuvar dal and voila! I would have an instant dal.

The many benefits of methi seeds are well-known in India, including its ability to regulate blood sugar levels, reduce hair loss, and help lactation in new mothers. Do read more about fenugreek and its benefits, and you will see why I try to include more of it in my diet.

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Methi Dana Dal | Mentula Pappu | Dal with Fenugreek Seeds

Serves: 4

Soaking Time: 30 Mins

Cooking Time: 20 Mins

Ingredients

1. Tuvar Dal – 1/2 Cup (~100gms)
2. Methi Dana, Fenugreek Seeds – 3 tsp (~15 gms)
3. Turmeric – 1/4 tsp
4. Jaggery Powder – 1 tsp
5. Salt to Taste
6. Tempering
   1. Ghee – 1 tsp
   2. Mustard Seeds – 1 tsp
   3. Cumin Seeds – 1/2 tsp
   4. Red Chilli Powder – 1/2 tsp
   5. Curry Leaves – A Few

Method to Make Methi Dana Dal | Mentula Pappu

1. The Preparations
   1. Wash the tuvar dal well.
   2. Add the fenugreek seeds and 1 cup water.
   3. Let the dal and seeds soak for at least 30 minutes. This is an optional step that helps the methi cook well. If you do not have time to soak, let the dal and methi pressure cook for a extra whistle or two. 
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2. To the soaked dal, add tumeric.
3. Pressure cook the dal for 4 to 5 whistles, or till the dal is mashable.
4. When the cooker cools a bit, remove the cooked dal and mash it well. I use a heavy ladle.
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5. The Tempering
   1. In a ladle, heat the ghee.
   2. Add mustard seeds and wait till they splutter.
   3. Add cumin seeds, red chilli powder, and curry leaves.
   4. Stir-fry for a few seconds.
6. Add the tempering to the dal along with jaggery and salt.
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7. Mix well and bring to a boil.
8. Serve the Methi Dana Dal | Mentula Pappu with roti or rice.

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Methi Dana Dal | Mentula Pappu | Dal with Fenugreek Seeds

Aruna

This recipe for Methi Dana Dal is a great way to include the nutritious Methi Dana, that are otherwise very bitter to eat directly, into your diet.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Dinner, Lunch, Main

Cuisine Indian

Servings 4 People

Equipment

• Pressure Cooker

Ingredients

  

1x2x3x

• 1/2 Cup Tuvar Dal, Piegon Pea, Kandi Pappu (~100 gms)
• 3 tsp Methi Dana, Fenugreek Seeds, Mentulu (~15 gms)
• 1/4 tsp Turmeric
• 1 tsp Jaggery Powder
• Salt to Taste

For the Tempering

• 1 tsp Ghee
• 1 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1/2 tsp Red Chilli Powder
• Curry Leaves

Instructions

 

The Preparation (Optional)

• Soak the the tuvar dal and fenugreek seeds in 1 cup water for at least 30 minutes. This helps the methi seeds cook well. If you do not have time to soak, let the dal and methi pressure cook for a extra whistle or two.

Cooking the Dal and Methi Seeds

• To the soaked dal, add tumeric.
• Pressure cook the dal for 4 to 5 whistles, or till the dal is mashable.
• When the cooker cools a bit, remove the cooked dal and mash well.

Making the Tempering

• In a ladle, heat the ghee.
• Add mustard seeds and wait till they splutter.
• Add cumin seeds, red chilli powder, and curry leaves.
• Stir-fry for a few seconds.

The Final Step

• Add the tempering to the dal along with jaggery and salt.
• Mix well and bring to a boil.
• Serve the Methi Dana Dal with roti or rice.

Notes

You could also add some tamarind pulp to this dal. I did not add any.

Keyword Fenugreek Seeds Dal, Mentula Pappu, Methi Dana Dal

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