Methi Dal | Menthi Kura Pappu | Vegetarian | Andhra Cuisine | No Onion Garlic Recipes

Methi Dal Menthi Kura Pappu recipe

Methi Dal is quick, easy, no onion garlic  lentil recipe made of Methi/Fenugreek leaves/Menthul aaku and toor dal. This goes best with plain boiled rice/roti/chapati/phulka or any flavoured rice. Check out the video below for quick and easy Dal Recipe.

This and That of Fenugreek:
Fenugreek is grown world wide and India is ranked NO.1 in production of Fenugreek. Fenugreek leaves are used in both Dry and Fresh form in Indian cuisine in curries and dals. And Fenugreek seeds are used in spice mixes like panch poron, sambar spice mix and also Fenugreek seeds are soaked and sprouted and then used in salads and Fenugreek seed powder is used in pickle.
In traditional medicine, fenugreek is thought to promote digestion,  reduce blood sugar levels in diabetics and also fenugreek has a long history of use for the treatment of reproductive disorders,to induce labor,to treat hormonal disorders, and to reduce menstrual pain. 

Here are few Vegetarian Curries you might be interested in
Easy Mirchi Ka Salan
Palak Moong Dal Fry
Tawa Paneer Tikka Masala
Cabbage Carrot Kofta Curry
Achari Paneer

Level: easy
Total time: 30mins

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml


Toor Dal : 1/2 cup
Methi/Fenugreek Leaves/Menthi kura: 1 cup
Water:1 cup
Tomato: 1 medium
Tamarind: golf ball size ( depending on tangyness)
Turmeric: 1/4th teaspoon
Red Chilli Powder: 1 teaspoon (to taste)
Salt to taste

Oil: 2 tablespoon
Mustard Seeds: 1 teaspoon
Cumin Seeds:1 teaspoon
Curry leaves: 1 spring
Dry Red Chillies: 2 


  • Wash and soak toor dal in 1 cup of water for 1/2 hour.
  • In a pressure cooker add soaked toordal with water, chopped tomato, washed Methi/Fenugreek Leaves, tamarind, turmeric,chilli powder. Close the lid and pressure cook until you hear 2 or 3 whistles and dal is cooked.
  • Once pressure is released, open the lid and add salt to taste and mash the dal using masher or hand blender and keep it a side.
  • Tadka: In a small pan , add oil and once oil is hot add mustard seeds. Once mustard seeds pop, add cumin seeds, red chillies and curry leaves and stir until red chillies changes the colour.
  • Pour tadka on the dal and mix well and garnish with chopped coriander and serve hot with rice/roti/phulka/naan or another flavoured rice.

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