METHI PAPPU / DAL



METHI DAL

Methi pappu / Dal is traditional recipe from Andhra. I have eaten a lot of pappu in many Andhra restaurants. They serve this vegetarian thali with rice pappu rasam etc etc sooo good. Its my favorite kind of meal. Nice ghee to top all off & sure to get sleep after the heavy unlimited served meals.

Growing up my mom has made many versions of these pappu. I loved the one with spinach but methi pappu gets over the top. There is something about methi that makes any dish taste something different & really good. No matter how you add it. It can be fresh methi leaves or kasuri methi ( dried fenugreek leaves) or fenugreek seeds it self.


 The seeds play vital role in fermentation of idli dosa batters. Not to forget really good for health & if something is good that's got to be in my recipe. I have grown some in my garden  by just putting some seeds. They grow pretty fast its so satisfying for me to just see them & think of what all delicious food I can make with it.

RECIPE:

INGRIDIENTS:

2-3 Cups of Methi leaves ( Fenugreek)
1 Cup of Toor dal
1 small onion
2 Medium tomatoes
4-5 green chilies
1/4 Tsp Turmeric powder
3 cups of water
3-4 Tbs of tamarind juice
1Tbs oil
Salt to taste

For Tempering:

5 big garlic cloves
1 stick of curry leaves
1 Tsp Cumin
1/2 Tsp Mustard seeds
2 Tbs of Oil
1 Tsp Ghee
1/4 cup chopped coriander leaves
1 pinch Hing / asafetida

METHOD:

1. In a pressure cooker take little oil add chopped onions & green chilies & sauté for 2 min. Add chopped tomatoes & stir cook for 3 min.

2. Add washed chopped methi leaves. Usually for 1 cup of dal you need 1 cup of methi leaves but as I am known for healthy home cooking I try to add ingredients more that are good for you especially if it doesn't hamper the taste. With methi leaves, it taste always gets better so my version has minimum 2 cups. Stir for 5 min until the bitter taste of methi leaves is gone.

3. Add washed toor dal with 3 cups of water & turmeric. You can pre soak the dal so that it can tenderize faster.

4. Pressure cook the dal for 2 whistles. Later smash dal with till mushy with methi. Add tamarind juice.

 

5. In another pan take remaining oil & ghee. Add mustard seeds allow to pop then add hing cumin curry leaves & chopped garlic saute for few secs. Add 3/4th to the cooker with chopped coriander leaves & cook for a min so that the tempering flavors the dal.

6. Then in a serving bowl take the ready dal. Put some of the tempering above & serve hot.

Really delicious with plain white rice & chapattis too.