Methi Dal (Andhra Menthi Kura Pappu)
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.
Equipment
- Heavy-bottomed vessel with cover
- Ladle
- Chopping Board
- Knife
- Colander
Ingredients
- 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