Methi and moong dal are a good combination to make pappu or dal. But in this recipe, the consistency is more like a soup instead of thick like a dal. Soup is flavored with freshly made spice powder made with coriander seeds, fenugreek seeds and peppercorns. This makes the dish taste very earthy and spicy. Finally adding lemon juice to the rasam/ soup gives it the required tang or zing that makes this dish super delicious.
Ingredients:
Methi leaves - 1cup, choppedMoong dal (pesarapappu) - ½cup Mustard seeds - 1tsp
Cumin seeds - 1tsp
Dry red chilies - 1
Green Chilies - 2
Curry leaves - 8~10
Garlic - 2~3, crushed
Turmeric - ½tsp
Salt - to taste
Lemon juice - 1tbsp
For the Spice powder:
Coriander seeds - 2tsp
Fenugreek seeds - ½tsp
Peppercorns - 1tsp
Method:
- Make the Spice powder: Dry roast the ingredients under 'Spice powder' until fragrant, about 3~4 minutes. Cool and grind to a powder. Double or triple the ingredients, make this spice powder and store in an airtight container for future use.
- Cook moong dal till tender and keep ready. I pressure cook dal for 4~5 whistles.
- Heat 2tsp oil in a saucepan, add mustard seeds, cumin seeds, dry red chili and green chilies. Once the seeds start to splutter, add curry leaves and garlic. Cook till garlic turns golden.
- Next add the chopped methi leaves and cook till the leaves are wilted and cooked through, about 3~4 minutes.
- Add the cooked dal, turmeric, salt and 2 cups of water. Mix well and bring the mixture to a boil and simmer for 2~3 minutes.
- Add the ground spice powder, mix well and turn off the heat. Finally add the fresh lemon juice and stir well. Serve hot with steamed rice.
Linking this to Valli's 'Cooking from Cookbook Challenge: March -- Week 2'.
