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Menthu Kura Pappu
- Duration: 20 mins
- Serves: 4 people
Spice Level: Medium
This dish can be made with any green vegetable like spinach, amaranth, suva, gongura, among others, that are in season and readily available in your neighbourhood.
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Pappu or dal is an essential part of any Andhra meal. In an Andhra–style dal, minimal spices are used with just a hint of ginger-garlic and onion in the seasoning.
- Fenugreek leaves (hari methi), cleaned and chopped (1 cup)
- Red gram (arhar dal) (1/2 cup)
- Onion, finely chopped (1/2 cup)
- Tomato, finely chopped (1/4 cup)
- Green chillies (hari mirch) (1 tsp)
- MTR Haldi/Turmeric Powder ( 1/2 tsp)
- Ginger (adrak), grated (1 tsp)
- Garlic (lahsun), chopped (2 tsp)
- Dry red chillies (sookhi lal mirch), (2, whole)
- Curry leaves (kadipatta) (10-12)
- Mustard seeds (sarson) (1 tsp)
- Oil (1 tbsp)
- Water (2 cups)
- Coriander leaves (hara dhania) ( 2 tsp)
- Heat oil in a pressure cooker, add mustard seeds, garlic, whole red chillies and curry leaves, fry for a minute.
- Now add onions, ginger, green chillies and MTR Haldi/Turmeric Powder and fry on medium heat.
- Add in the chopped tomatoes and sauté until they are pulpy.
- Next, stir in arhar dal, fenugreek leaves, salt and water and pressure-cook for three to four whistles.
- Wait for the pressure to be released, and then remove the lid.
- Using a ladle, blend the leaves and dal together and boil for another minute.
- Your dal is now ready. Garnish with coriander leaves and serve hot with rice ghee, papad and a kura, and you have a complete meal. You can also serve it with rotis.
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