Menthi Kura Pappu (Dal with Fenugreek Leaves)

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.


Pappu or dal is the main source of protein in our diet and is made almost everyday. This is a very basic recipe and any greens can be used instead of methi.
Ingredients: Menthi kura (Methi) - 2 cups, chopped
Kandi pappu (Toor dal/ split red gram) - ½cup
Tamarind pulp - 1tbsp
Turmeric powder - ¼tsp
Asafoetida (hing) - ¼tsp
Green chilies - 2, slit
Curry leaves - 8-10
Salt - to taste
For tempering:
Mustard seeds - 1tsp
Cumin seeds - 1tsp
Dry red chilies - 2-3
Method:

• Pressure cook toor dal with a pinch of turmeric until very soft. 
• 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.
• Add tamarind paste, asafoetida (hing), turmeric and salt. Simmer for 5-7 minutes for the flavors to mingle.
• Next add the cooked dal, green chilies, curry leaves and cook for another 3-4 minutes. 
• Serve hot with steamed rice or rotis. I served with rice and kakarakaya podi kura.

Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32.
Previously on A-Z Vegetarian Dishes of Andhra Pradesh:
A for Aava Pettina Aratikaya Kura
B for Bagara Baingan
C for Chimmiri
D for Dosakaya Pachadi
E for Erra Gummadikaya Pulusu
F for Firni
G for Gongura Pulihora
H for Haleem/ Vegetarian Haleem
I for Iguru/ Vankaya-Senagapappu Iguru
J for Jonna Pindi Kudumulu K for Kakarakaya Podi Kura
L for Lauju/ Laskora (Kobbari Lauju)