Methi Pappu
Methi Pappu is a lentil-based dish cooked with fresh fenugreek leaves and spices, simmered to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Toor Dal (rinsed and drained) | 250 | Grams |
| Fenugreek Leaves (fresh, washed and chopped) | 1 | Bunch |
| Onion (medium-sized, finely chopped) | 1 | Count |
| Tomato (medium-sized, chopped) | 2 | Count |
| Green Chili (slit lengthwise) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Turmeric Powder | 0.5 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Ghee | 2 | Tbsp |
| Mustard Seeds | 1 | Tsp |
| Cumin Seeds | 1 | Tsp |
| Curry Leaves (fresh) | 10 | Count |
| Asafoetida | 0.25 | Tsp |
| Water (for cooking dal) | 1 | Liter |
Instructions
- In a pressure cooker, add rinsed toor dal, chopped tomatoes, turmeric powder, and water. Cook for 3-4 whistles until the dal is soft.
- In a pan, heat ghee and add mustard seeds, cumin seeds, and asafoetida. Allow them to splutter.
- Add chopped onions, minced garlic, and slit green chilies to the pan. Sauté until onions turn translucent.
- Add chopped fenugreek leaves and sauté for 2-3 minutes until they wilt.
- Add cooked dal to the pan along with red chili powder and salt. Mix well and simmer for 5-7 minutes.
- Add curry leaves and mix. Simmer for another 2 minutes. Adjust seasoning if needed.
- Serve hot with rice or roti.
Prep
- Soak toor dal in water for 30 minutes before cooking.
Kitchen equipment
Pressure Cooker