Tuesday, October 5, 2010

Menthikura pappu /Methi leave Dal


  • Frozen methi leaves/Fresh bunch of methi leaves – 1 cup
  • Toor dal/kandi pappu – 1 cup
  • Green chillies – 2 or 3
  • Red chilli powder – ½ tsp
  • Mustard seeds/Avalu – 1 tsp
  • Methi seeds – 1 tsp
  • Jeera – 1 tsp
  • Hing – 1 tsp
  • Few sprigs of curry leaves
  • Few sprigs of fresh cilantro leaves (for garnishing)
  • Turmeric powder – a pinch
  • Tamarind extract/Chindapandu rasam – ½ tbsp
  • Oil – ½ tbsp
  • Salt – as per taste
  • Wash and clean the methi leaves and pat dry the leaves.
  • Wash and rinse the toor dal along with methi leaves and cook till tender soft in a vessel or pressure cooker.
  • Add Salt, Red chilli powder, Tamarind extract to the cooked dal and let it boil for 5 min.
  • Heat little bit of oil for tadka/popu in a vessel , once the oil is hot add mustard seeds, methi seeds , jeera, hing ,turmeric powder and slit green chillies and let them crackle.
  • Once they start crackling, add the seasoning to the cooked dal and add few sprigs of curry leaves and cook for another 3 min and garnish with cilantro /kothimir leaves and remove from heat.
  • Serve Hot with Rice/Roti. 

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