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Fenugreek Leaves Dal

19 Dec

Menthikura Kandi Pappu.

Fresh fenugreek leaves are pressure cooked along with tamarind and green chiles. It is then mixed with toor dal and finished with talimpu. Serve fenugreek leaves toor dal with steamed rice or with roti.
Makes: around 4 Servings of Fenugreek Leaves Dal.


Fenugreek Leaves 1 1/2 Cups Packed
Toor Dal 1 Cup
Green Chiles 3 – 4
Tamarind 2 inch Piece
Turmeric Powder a big Pinch
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Separate and thoroughly wash the fenugreek leaves.
Remove stems, wash and slice the green chiles.
Wash toor dal with water and strain the toor dal.

In a vessel, add the feungreek leaves, tamarind, green chiles and quarter cup of water.
In another vessel, add washed toor dal and 2 cups of water.
Pressure cook both the vessels for 3 whistles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the cooked toor dal, cooked fenugreek leaves green chiles mixture and salt.
Let the dal come to a heavy bubble and then remove from heat.
Serve fenugreek leaves toor dal with steamed rice or with roti.
Notes: Make sure toor dal is cooked well.

Suggestions: You can also soak the tamarind and extract the thick pulp and add it along with toor dal instead of pressure cooking it.
Variations: You can also add finely chopped onion along with fenugreek leaves while pressure cooking.
Other Names: Fenugreek Leaves Dal, Menthikura Kandi Pappu.