Fenugreek greens lentils/ Menthikura pappu/methi dal
Green leafy vegetable, advised by nutritionists to include in our meal weekly four times in any form whichever is convenient. Menthikura pappu is one amongst simple recipes prepared by fenugreek greens. This is so delicious with its distinctive aroma. Fenugreek greens are cooked with pigeon peas, seasoned with spices and then tempering is done. Fenugreek greens/Methi dal goes well with hot steamed rice or roti/pulka. Here I present aromatic Menthikura pappu/methi dal to please our senses. Njoy Cooking, Serving n Savoring!
Author: Akshayakumbham
Course: Main
Cuisine: Indian
Servings: 4
Ingredients:
Fenugreek greens: 3 bunches(Medium)
Toor dal/pigeon pea: 1 cup
Water: 2 1/2 cups
Tamarind: Lemon sized
Red chilli powder: 1 tsp
Salt: As required
Ghee: Half tsp
Turmeric: Generous pinch.
Tempering:
Oil: 1 tbsp
Mustard: 1 tsp
Cumin: 1 tsp
Asafoetida: A pinch.
Method of preparation:
1. Take 3 bunches of fresh fenugreek leaves, pluck the leaves from the stem.
2. Rinse the leaves with water for 2 times. Drain the water and keep aside.
3. Now take one cup of toor dal in a kadai.
4. Dry roast toor dal till raw smell goes away.
5. Transfer the roasted toor dal into a bowl. Rinse with water and pour 2 1/2 cups of water.
6. Now put the fenugreek leaves onto the toor dal. Add generous pinch of turmeric.
7. Now steam the toor dal and fenugreek leaves in a pressure cooker along with rice. Steam them for 5/6 whistles. Allow them to completely cool down.
8. Meanwhile soak tamarind in enough water for 15 minutes.
9. Now open the lid of the pressure cooker.
10. Mix the dal and fenugreek leaves mixture with a ladle and transfer it into a vessel.
11. Extract the tamarind water from the soaked tamarind and pour into the dal mixture.
12. Now add required amount of salt.
13. Mix thoroughly and boil the mixture for 2/3 minutes.
14. Now add red chilli powder and boil for 2 more minutes.
15. Heat small kadai for tempering and pour oil. Add mustard and cumin seeds.
16. When mustard splutter add a pinch of hing and pour this tempering onto the methi dal.
17. Mix well and boil for a minute and switch off the flame. Add half teaspoon of ghee into it. Roasted toor dal and ghee enhance the flavour of dal.
18. Mix well and transfer the fenugreek greens/methi dal into a serving bowl.
19. Now the tasty and comforting fenugreek greens lentils(Methi dal) is ready to serve hot. Serve the methi dal with hot steamed rice along with any stir fry/poriyal.
Small variation
Tempering is slightly changed. Chopped garlic, ginger and onions are added along with regular tempering. Remaining procedure is the same as above.
Ingredients:
Toor dal: 1 cup
Methi leaves: 3 bunches
Turmeric: A pinch
Salt: As required
Red chilli powder: Half teaspoon
Green chillies: 2 nos.
Tempering:
Oil: 1 1/2 tbsp
Mustard: 1 tsp
Cumin: 1 tsp
Garlic flakes: 5/6 nos.
Ginger: Half inch piece
Onion: 1 no.
Hing: A pinch.
Method of preparation:
1. Steam methi leaves with toor dal in a pressure cooker for 5 whistles. Allow the pressure to cool down and open the lid. 
2. Heat medium size kadai and pour oil for tempering. Put mustard and cumin seeds into it. When mustard add a pinch of hing, chopped garlic and ginger too. Fry for a minute.
3. Now add chopped onion and a pinch of salt too.
4. Sauté the onions till they into translucent.
5. Now add steamed methi leaves and dal mixture. Mix thoroughly.
6. Soak tamarind for 15 minutes and add tamarind water into it. Roughly chop the green chillies and add them too.
7. Boil the dal for 3 minutes and add red chilli powder. Mix well and boil the dal for two more minutes.
8. Transfer the methi dal into a serving bowl and serve with hot steamed rice or roti.
akshayakumbham 