Fenugreek/Methi Dal (Menthi kura pappu)
Although I cook with all kinds of greens in my kitchen, this is my all time favorite. menthi kura pappu an excellent combination when taken with hot rice, ghee and papads.
Methi leaves are small and delicate for looks but when cooked release a great flavour.
methi/fenugreek - 1 bunch (pluck the leaves and wash them)
kandipappu (toor dal) - 1 cup
green chillies - 10- 12 (slit length wise)
turmeric - 1 tsp
oil - 1 tsp
ghee - 1 tsp
salt to taste
1 t sp mustard seeds
1 t sp jeera
2 garlic cloves crushed
2 dried red chillies
curry leaves - 2 sprigs
small lemon size tamarind (soak in small cup of water)
3. Heat oil and ghee in a kadhai, add crushed garlic cloves, mustard seeds, jeera, dried red chillies, curry leaves. Let the seeds splutter and garlic to turn brown.
4. Add mashed dal to this popu, and cook in low heat with lid covered for 5 mts.
5. serve hot with rice and papad.
menthi kura pappu