Friday, 11 June 2010

Menthi Pappu (Daal with Fenugreek seeds)

Onion, Chili,Coriander seeds, Fenugreek, Cumin, Mustard 

This is a very handy recipe with out much ingredients. My mom used to prepare this on the day when we come back from our holidays and there won’t be any vegetables at home including green chili and tomato.

Toor Dal (Lentil / kandi pappu) – ½ cup
Water – 1 cup
Red chillies – 6 (Roasted and coarsely ground)
Fenugreek seeds – 1 ½ tsp
Coriander seeds – 1 tsp (Roasted and coarsely ground)
Cumin seeds – 1 tsp
Onion – 1
Turmeric – ¼ tsp
Oil – 1 tbsp
Ghee – 1 tbsp (Optional)


Heat the pressure cooker with oil and ghee together. When it becomes hot add Onion pieces, Fenugreek seeds and fry for a minute. Add the ground chilis, coriander and Cumin seeds and saute for a minute. You will smell the nice aroma of fenugreek seeds.

Add the daal, turmeric and roast for 2 more minutes. Pour water and drop tamarind and close the lid. Pressure cook it for 3 whistles and turn off the heat.

Allow the pressure to come down and then remove the lid. Add salt, about half teaspoon or as per your taste, and mash the cooked ingredients gently with a wood masher or wooden spatula.

That’s all done. No tadka required for this as we have already done this in the beginning. Isn’t it easy…

My husband loves the combination of Menthi pappu and Egg with miriyala podi.

Steamed rice with Menthi Pappu and Egg withMiriyala podi

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