Methi Dana Dal | Mentula Pappu | Dal with Fenugreek Seeds
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.
Equipment
- Pressure Cooker
Ingredients
- 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.