Menthi kura Pappu (Dal with fenugreek leaves)

Recipe by Cook's Hideout

Blogging Marathon# 32: Letter M Theme: A-Z Dishes from Andhra Pradesh Dish: M for Menthi kura Pappu Letter M stands for fruits & veggies like Mamidikaya/ Mamidi pandu (mango), Menthikura (fenugreek leaves) etc. For today's post, I made a simple dal with Menthikura. I planted methi in my container garden and used it to make this tasty dal. Methi is probably the easiest to grow, sow some methi (fenugreek seeds) and within a week you have tiny methi leaves growing.

Ingredients

• 2 cups (1.25l) fish stock (Menthi kura (Methi) - chopped)
• ½ cup (1.25l) fish stock (Kandi pappu (Toor dal/ split red gram))
• 1 tbsp tamarind (pulp)
• ¼ tsp Turmeric (powder)
• ¼ tsp Asafoetida ((Hing))
• 2 chilies (Green - slit)
• 8 - 10 Curry leaves
• to taste Salt
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 2 - 3 chilies (Dry red)

Method

1. Pressure cook toor dal with a pinch of turmeric until very soft.
2. Heat 2tsp oil in a medium saucepan, add mustard seeds,cumin seeds and red chilies; once the seeds start to splutter add the chopped methi leaves and cook covered until they are tender, about 3-4 minutes.
3. Add tamarind paste, asafoetida (hing), turmeric and salt. Simmer for 5-7 minutes for the flavors to mingle.
4. Next add the cooked dal, green chilies, curry leaves and cook for another 3-4 minutes.

View the recipe instructions at Cook's Hideout