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Recipe for Mentham Kura Pappu (Lentils with Fenugreek Leaves)

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Amma made this dal, so I can’t take any credit for anything other than clicking the pictures!! The way it got polished off at the table, it deserved to make its appearance here!! This is a simple yet very tasty preparation that can be had with rotis or rice. The addition of fenugreek leaves enhances the flavour so fabulously yet so subtlely. This is a dal that is guaranteed to have the most slurps you have ever heard while eating a dal dish!!

Fenugreek leaves used in this dal are the mature leaves, the ones that are dried for kasuri methi. They retain a slight bitterness but not as strong as it is in the baby dleaves. Fenugreek leaves are known to be high in iron content. When cooked with protein packed dal (lentils) it is a good source of nutrition.

Edited to add: this is my entry to  My Legume Love Affair, a monthly eventhosted this month by Suganya. The brains behind this event is a Well Seasoned Cook, Susan.

Mentham Kura Pappu (Fenugreek Leaves with Lentils)

1 c tur dal

1 c methi (fenugreek leaves) washed and picked

2 ripe tomatoes, cubed

½ c sliced onion

½ t cumin seeds

½ t mustard seeds

¼ c tamarind extract

3-4 pods garlic, sliced

1 t red chilli powder

2 green chillies slit

½ t turmeric

A pinch of asafetida

Salt to taste

1 T oil

In a pressure cooker, heat the oil. Add the mustard and cumin and wait for it to splutter. Add the garlic and toast till it turns golden brown, add the onions, green chillies and sauté till the onions turn translucent. Add the fenugreek leaves and stir till they begin to wilt. Add the rest of the ingredients except the salt, add 1 c water and cook under pressure for 3-4 whistles or 15 minutes. The lentils should be cooked soft. When the pressure is released, open it and mash the lentils a bit with a masher or the back of a round spoon. Add the salt and simmer for about 3-4 minutes. Serve hot with rice and ghee or rotis.

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About arundati

Home lover...Rains...Sea(esoteric child of the water god)...treks...nature wilds...Trains...Garfield...Alstroemeria blooms...Sunflower stretches...Spot 6 differences...Crossword attempts...Supper Nags...No sleepless nights...

6 responses »

  1. Pingback: Home Remedy for Acne Scar | Natural Remedies and Cures

  2. Babes…a much deserved something waiting for you at my blog..collect it!!!

    Reply
  3. I have methi leaves… and I have dal I think… let me think about the rice and ghee for a bit… have been meaning to make this for ages… never got around to it. S has been asking for it for ages now…

    Reply
  4. Love methi dal…. Methi has wonderful flavors. I miss my mom’s food very very much. She is not here for us any more…:-(

    Reply
  5. Thanks for sharing this recipe, Id like to try it out if I can find all the ingredients :)If you have time will you drop by at Foodista ? We are building an online food and cooking encyclopedia ala wikipedia and i hope you can build your profile there share your recipes with us as well.

    Reply
  6. I always say one can’t beat ammas recipes they always taste the best.
    I always make dishes using my mothers recipe but it never taste same as when she makes them. If i had this i would also polish off my plate.

    Reply

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