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Menthukura Pappu (Methi Dal)
- Duration: 30 minutes
- Serves: 2 to 4 people
Remember to use only fresh baby methi patta for the recipe as it ensures better aroma and reduced bitterness.
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This one is a highly nutritious and flavourful arhar dal variation that is made by immersing the dal in methi patta. It is often prescribed to people dealing with heart ailments and diabetes, as methi is believed to help control blood sugar levels.
- Split pigeon peas (arhar dal) (1 cup)
- MTR Haldi/Turmeric Powder (½ tsp)
- Fenugreek leaves (methi), fresh (2 cups)
- Cumin seeds (Jeera) (1 tsp)
- Onion, finely chopped (1)
- Tomato, finely chopped (2)
- Lemon juice (1 tsp)
- Black gram (urad dal) (½ tsp)
- Asafoetida (Hing) (a pinch)
- Dry red chillies (sabut lal mirch) (1)
- Ghee (1 tsp)
- Salt (to taste)
- Thoroughly wash the arhar dal and cook it in a pressure cooker along with the MTR Hali/Turmeric Powder, timing it to 2 whistles.
- Pluck and de-stem the methi patta. Wash them well. Chop up the leaves and keep aside.
- In a kadhai, heat 2 tsp of ghee. Next, toss in the jeera and when it starts sputtering, add in the onion along with some salt.
- When the onion pieces have become translucent, toss in the tomatoes. Keep cooking till the tomato pieces have softened.
- Then, add in the methi leaves and keep cooking for 2 to 3 mins. Next, add in the cooked dal.
- Keep stirring and pour in more water if it is thicker than the desired consistency.
- In a pan, fry the urad dal, sabut lal mirch and hing in ½-a-tsp of ghee and then pour it over the dal. Cover immediately to let the flavours seep in well.
- Season with lemon juice and serve with steamed rice.