Andhra Style Menthi Kura Pappu, Methi dal is nutritious and delicious lentil recipe with fresh fenugreek leaves. With just few handful of pantry friendly ingredients and tempering, this dal is comforting and bursting with flavors. In Andhra households, the classic combination of hot rice, a dollop of ghee, and a generous serving of Methi Dal is a soul-soothing experience. Do give this a try!
About This Recipe
Methi Dal (Hindi) – Menthi Kura Pappu (Telugu). Methi and Menthi Kura are fresh fenugreek leaves. Dal and Pappu is lentil. Methi Dal is not only tasty but also good for health because of fenugreek leaves. Fenugreek leaves, known for its health benefits are always been part of India’s rich culinary heritage. These small, strong-smelling leaves are packed with good things for your health. They help keep cholesterol in check and make digestion better.
Fenugreek leaves contain compounds with anti-inflammatory properties, which may help reduce inflammation in the body. Fenugreek is commonly recommended in traditional medicine to promote milk production in lactating mothers.
Plant-based methi dal is a vegan, gluten-free and rich in plant protein recipe. Fresh methi leaves and toor dal are the main ingredients in making this dal. Every house has its own variation of making this dal. The methi dal recipe I am sharing with you is quick, easy and simple.
Methi Dal Ingredients
Fresh Methi Leaves (Fenugreek Leaves): Add a distinctive, slightly bitter flavor to the dal. Rich in vitamins and minerals, they contribute to the nutritional profile of the dish.
Toovar Dal: Also known as pigeon pea lentils, serves as the base for the dal. It adds a creamy texture and is a good source of protein and dietary fiber.
Onion: Sliced onions enhance the savory taste of the dal, providing a sweet and aromatic flavor. Onions also add texture and depth to the dal.
Green Chilli: Bring a hint of spice to the methi dal, balancing the overall flavor profile. Adjust the quantity based on your spice preference.
Tamarind: Provides a sour and tangy element to the dal, enhancing its overall taste. It also adds a subtle fruity flavor, balancing the bitterness of methi leaves.
Tempering | Tadka: Simple tempering unlocks a world of flavors, making this dal a sensory delight.
Tips & Variations
Instead of adding tamarind, you can add tomatoes. Try to use country tomatoes, as they bring necessary sourness to the dal.
Instead of green chilies, you can add red chili powder. But for leafy greens green chili compliments the taste and flavour.
You can even add red chili powder and green chilies, deepening on the availability. But adjust the spice according to your spice preference.
You can even use yellow moong dal (yellow lentils) instead of toor dal. Or you can use half of moong and half of toor dal.
NOTE: There is difference in taste depending on the ingredients used in the recipe.
Methi Dal | Menthi Kura Pappu
Cooking methi dal is like making a beautiful piece of music where each spice creates a wonderful sound. The fenugreek leaves add a special bitter-sweet taste that mixes well with the soft flavor of the dal. Green chilies add spice and onions add texture in this recipe.
As the dal simmers to perfection, the final act – the tadka or tempering – elevates the dish to a higher plane. A heated concoction of oil and tempering spices, poured over the creamy dal just before serving adds aroma and flavor to the dal. The sizzling aroma that envelopes the entire kitchen captivates the senses.
To serve this comforting bowl, a steaming hot portion of white rice forms the ideal base. A generous dollop of ghee atop the rice makes the flavors even more profound. Accompanied by the crispness of muruku or the light crunch of papad, methi dal becomes a meal that is not just satiating but also a lavish indulgence.
This delicious and healthy meal is full of Ayurvedic benefits and the warmth of home cooking. Methi dal is a simple and delightful dish that truly shows the heart of Indian food.
Best Dal Recipes
Ambade ki Bhaji Dal | Gongura Pappu – Toor dal with Red Sorrel leaves.
Hyderabadi Meethi Dal – Lentils without tamarind.
Chugur Dal – Toor dal with fresh and tender tamarind leaves.
Dosakaya Pappu – Toor dal with Madras (yellow) cucumber.
Mudda Pappu – No spice, soft and creamy dal.
Ponnaganti Aaku Kandipappu Koora – Tamil Nadu special local leafy green with lentils.
Bachali Kura Pappu – Andhra special leafy greens with toor dal.
Chukka Kura Pappu – Local leafy greens with toor dal.
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- 1 ½ cup fresh Methi leaves | Fenugreek leaves
- 1 cup Toor dal
- 1 Onion, peeled and sliced
- 6-8 Green chilies
- 1 small lemon sized Tamarind, washed
- ½ tbsp MTR Sambar powder
- ¼ tbsp Turmeric powder
Tadka | Tempering
- 1 tbsp Jeera | Cumin seeds
- ½ tbsp Mustard seeds
- 1 dry Red chili
- 3-4 cloves Garlic, crushed
- 9-10 fresh Curry leaves
How To Make Methi Dal | Menthi Kura Pappu Recipe
Thoroughly wash toor dal and drain all the water. Wash methi leaves 2-3 times and drain all the water.
In a pressure cooker, add toor dal, methi leaves, onion slices, green chilies, turmeric powder, sambar powder and tamarind along with water.
Pressure cook for 3-4 whistles or till the dal is soft. Wait till pressure settles.
Open the pressure cooker lid and add salt. Mash the dal and set aside.
I use whisk or wooden masher to mash my dal. I do not like softly mashed dal. Little bite in the dal enhances the taste and texture of methi dal.
In a small pan, heat oil for tempering.
When the oil is warm add mustard and cumin seeds. When the cumin seeds start to splutter, add crushed garlic, dry red chilies and curry leaves.
On low flame, fry till garlic turns nice golden. Turn off the flame.
Carefully pour this tempering over the mashed dal and place the lid.
Leave for 5 minutes. Remove in a serving bowl and serve hot with rice and any fry or curry of your choice.
Add love to make this Methi Dal taste 'Yummy'.
Amount Per Serving: Calories: 251Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 202mgCarbohydrates: 46gFiber: 13gSugar: 13gProtein: 12g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.