Methi Dal Recipe (Menthi Kura Pappu)

 

Methi Dal (Menthi Kura Pappu)

This recipe combines the flavors of lentils and fenugreek leaves, creating a hearty and flavorful dish.

Yields: 4 servings

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients:

 * 1 cup toor dal (split pigeon peas), washed and picked

 * 2 cups fresh methi leaves (fenugreek leaves), washed and chopped

 * 1 medium onion, chopped

 * 2 cloves garlic, minced

 * 1-inch piece ginger, minced

 * 1 medium tomato, chopped

 * 1 teaspoon cumin seeds

 * 1/2 teaspoon turmeric powder

 * 1/4 teaspoon red chili powder (adjust to taste)

 * 1/2 teaspoon coriander powder

 * Salt to taste

 * 2 tablespoons oil

 * Fresh cilantro, for garnish

Instructions

 * Cook the dal:

   * In a pressure cooker, combine the toor dal with 3 cups of water, turmeric powder, and salt.

   * Pressure cook for 2-3 whistles or until the dal is soft.

   * Let the pressure release naturally.

   * Mash the dal lightly with a spoon.

 * Sauté the vegetables:

   * Heat oil in a pan over medium heat.

   * Add cumin seeds and let them sizzle for a few seconds.

   * Add chopped onion, garlic, and ginger.

   * Sauté until the onion turns translucent.

   * Add chopped tomatoes and cook until they soften and release their juices.

 * Combine and simmer:

   * Add the cooked dal to the pan with the sautéed vegetables.

   * Stir in the methi leaves, red chili powder, and coriander powder.

   * Simmer for 5-7 minutes, or until the flavors meld together.

   * Add a little water if the dal is too thick.

 * Serve:

   * Garnish with fresh cilantro and serve hot with rice, roti, or naan.

Tips:

 * For a richer flavor, you can temper the dal with mustard seeds, curry leaves, and dried red chilies.

 * Adjust the amount of red chili powder to your desired spice level.

 * You can add a pinch of asafoetida (hing) for extra flavor.

 * If using dried methi leaves, soak them in water for 30 minutes before adding to the dal.

Enjoy your delicious Methi Dal!