Methi Pappu is a very popular Andhra style dal. This is a combination of Toor dal with fenugreek leaves, spinach, tempered with onion, and lots of garlic. Goes well with hot rice
Ingredients
1 cup Toor dal 2 cups finely chopped methi leaves(fenugreek leaves) 1/4 cup palak(spinach) 4 green chillies (make a slit in it) 4 garlic cloves 1/2 chopped onion 2 chopped tomatoes 1/2 tsp turmeric powder Salt to taste For the tempering:
3 tsp oil 1 tsp mustard 1 tsp cumin seeds(jeera) curry leaves 8 garlic cloves 2 red chillies 1/2 chopped onion
Procedure
Soak dal in 2 cups of water for 1/2 an hour
Cook dal with all the ingredients in cooker for 5-6 whistles
Transfer the dal and methi mixture to a vessel and mash it little with one ladle masher
Make it boil
For tempering take oil, add mustard, when it splutters add curry leaves, jeera and garlic cloves
When garlic becomes brown, add chopped onion, red chillies and fry for 3-4 minutes and put this tempering to the boiled dal mixture
Garnish with chopped coriander leaves
Serve hot with hot rice and ghee.
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