Menthi kura pappu (Methi dal) is a a delicious and nutritious lentil based dish prepared with toor dal, fresh fenugreek leaves / methi, onion, tomato and tempering. This South Indian style comforting menthi kura pappu / methi dal can be easily prepared at home and can be served with hot rice, dosa or even chapati.

What is Menthi / Fenugreek leaves?
Menthi/ Fenugreek leaves fragrant, flavorful and slightly bitter methi can be incorporated in a variety of dishes like dal, rice, paratha, thepla stir fry and so on.

Why menthi/methi in winter?
Methi/ Fenugreek leaves – a superfood has great impact on our health from controlling sugar, weight loss, maintain cholestrol and many more. It stores a good amount of antioxidants, vitamin A, vitamin C and more. Methi is one winter’s popular produce and adding it in our diet is beneficial.

TIPS TO MAKE MENTHI KURA PAPPU:
Menthi kura pappu is traditionally prepared with toor dal/ tuvar dal but you could try preparing with moong dal or tuvar dal dal and moong dal equal proportion.

Menthi kura pappu tastes great when prepared with fresh methi/ fenugreek leaves. If you feel fenugreek leaves are on very bitter side then could add whole methi leaves without chopping or add less fenugreek leaves.

How to make menthi kura pappu?

Wash and pressure cook toor dal with cumin seeds, salt, turmeric and water.
Pluck fenugreek leaves discarding stem. Wash thoroughly. Chop and keep it aside.
Heat oil in a pan/ kadai to it add mustard seeds, dry red chilli, garlic, hing, chopped onion and green chilli. Saute well then add add turmeric powder, tomato and chopped menthi. Cook for 2 to 3 minutes.
Finally add cooked dal to menthi mixture with some water. Let it boil for a minute or 2; turn off flame serve pappu hot with rice.

Other recipe that might interest you:

Vankaya kura
Gutti vankaya kura, Andhra style stuffed brinjal
Methi quinoa
Menthi rice, Vendhaya keerai sadam
Methi malai paneer
Methi pulao recipe
Sorakaya palu kura

Menthi kura pappu, Methi dal

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: LunchCuisine: Indian, AndhraDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Menthi kura pappu (Methi dal) is a a delicious and nutritious lentil based dish prepared with toor dal, fresh fenugreek leaves / methi, onion, tomato and tempering. This South Indian style comforting menthi kura pappu / methi dal can be easily prepared at home and can be served with hot rice, dosa or even chapati.

Ingredients to make Menthi kura pappu

1 bunch, Methi/ Fenugreek leaves
1 cup, Toor/ Tuvar/ Split pigeon dal – 1 cup
1/4 teaspoon, Turmeric powder
Salt – to taste
1/4 teaspoon, Jeera/ Cumin seeds
2 cup, Water
TO TEMPER MENTHI KURA PAPPU
1/2 teaspoon, Mustard seeds
1/4 teaspoon, Cumin seeds/ Jeera
3 Dry red chili (whole)
1 pearl, Garlic (minced)
2 Green chilli
1 Onion (small sized, chopped)
1 Tomato (small sized, chopped)
1 tablespoon, Oil
Hing – few pinches

Directions to make Menthi kura pappu

Take individual stem of methi leaves/ fenugreek leaves and pluck the leaves alone discarding the stem. Wash the methi/ menthi leaves welll in enough water to get rid of any sand or dirt. Keep the methi leaves aside for it to drain the excess water. You can leave it in the colander/ cloth. Chop the leaves and keep it aside.
In a pressure cooker add washed toor dal, water, salt, cumin seeds, and turmeric powder. Pressure cook for 4 whistles or until mushy. When the pressure has subsided completely remove the lid and mash cooked dal, keep it aside.
Heat oil in a pan to it add mustard seeds when it splutters add cumin seeds/ jeera when it crackles add dry red chili, minced garlic, green chili and onion. Saute well till onions are soft then add chopped tomato and turmeric powder. Saute till tomatoes get mushy. Now add menthi leaves. Saute well till the leaves are completely cooked. This should take about 2 to 3 minutes.
After 2 to 3 minutes add cooked dal to the menthi mixture. Mix well and add 1/2 cup water and allow the mixture to boil for a minute until combined. After few boils put off the flame and relish it hot with rice.

Notes

* 1 cup = 235 ml

How to make Menthi kura pappu with step by step images

Take individual stem of methi leaves/ fenugreek leaves and pluck the leaves alone discarding the stem. Wash the methi/ menthi leaves welll in enough water to get rid of any sand or dirt. Keep the methi leaves aside for it to drain the excess water. You can leave it in the colander/ cloth. Chop the leaves and keep it aside.
In a pressure cooker add washed toor dal, water, salt, cumin seeds, and turmeric powder. Pressure cook for 4 whistles or until mushy. When the pressure has subsided completely remove the lid and mash cooked dal, keep it aside.
Heat oil in a pan to it add mustard seeds when it splutters add cumin seeds/ jeera when it crackles add dry red chili, minced garlic, green chili and onion. Saute well till onions are soft then add chopped tomato and turmeric powder. Saute till tomatoes get mushy. Now add menthi leaves. Saute well till the leaves are completely cooked. This should take about 2 to 3 minutes.
After 2 to 3 minutes add cooked dal to the menthi mixture. Mix well and add 1/2 cup water. Allow the mixture to boil for a minute until combined. After few boils put off the flame and relish it hot with rice.