Methi pappu recipe | Methi dal recipe

Last updated on February 22nd, 2019

Methi pappurecipe is a classic Dal recipe from Andra using fresh methi leaves and pigeon peas (Toor dal). Methi pappu is one of my absolute comfort foods,I just love fresh methi leaves that too tender ones. When ever I get hold of fresh looking methi leaves,I prepare various dishes with them and this methi pappu will be featured for sure :). It is amazing that how the humble daily pantry ingredients along with methi leaves transform into a warm soul satisfying dish in this methi pappu recipe. There are many variations out there for this recipe and the one I am blogging now uses tamarind as souring agent.A warm bowl of this dal along with freshly steamed rice and a dollop of ghee is what I call bliss 🙂 Of course you have this methi pappu with rotis too.

More recipes with methi goodness- Aloo methi sandwich, methi poori, aloo methi pulao

How to make menthi pappu recipe-step by step.

1.Pressure cook toor dal until very soft and mushy.

2.Wash the methi leaves thoroughly and drain.

3. Heat 4 teaspoons oil in a kadai and temper with mustard,urad dal,cumin seeds,curry leaves,red chilli and green chilli.

4.Add the sliced onions and saute till translucent.

5.Add the chopped tomatoes and saute till it gets cooked and mushy.

6.Add the washed methi leaves and saute till the leaves wilt.

7.Add chilli powder,turmeric powder and mix well.

8.Add the tamarind extract and let it boil for 3-5 minutes.Add 1 1/2 cups of water and bring to a full boil.

9 .Now add the mashed dal and mix well. Add 1/2 more cup of water and salt. Boil until the dal thickens.

10. Serve methi pappu hot with rice/roti.

5 from 2 votes

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Menthi pappu recipe | Methi dal recipe

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Methi pappu recipe is a classic dal recipe from Andra prepared with fresh methi leaves and toor dal. Best served with rice/roti

Course: main

Cuisine: Indian

Servings: 4

Calories: 145 kcal

Author: Harini

Ingredients (1 cup=250 ml)

• 3/4 cup toor dal
• 1 cup fresh methi leaves tightly packed
• 1 onion sliced thin
• 1 Tomato chopped
• 1/4 cup thick tamarind extract
• To temper:
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 teaspoon cumin seeds
• 2 dried red chillies
• 2 green chillies
• 10-12 curry leaves

Instructions

1. Pressure cook toor dal until very soft and mushy.
2. Wash the methi leaves thoroughly and drain.
3. Heat 4 teaspoons oil in a kadai and temper with mustard,urad dal,cumin seeds,curry leaves,red chilli and green chilli.
4. Add the sliced onions and saute till translucent.
5. Add the chopped tomatoes and saute till it gets cooked and mushy.
6. Add the washed methi leaves and saute till the leaves wilt.
7. Add chilli powder,turmeric powder and mix well.
8. Add the tamarind extract and let it boil for 3-5 minutes.Add 1 1/2 cups of water and bring to a full boil.
9. Now add the mashed dal and mix well. Add 1/2 more cup of water and salt. Boil until the dal thickens.
10. Serve methi pappu hot with rice/roti.

Recipe Notes

1. I highly recommend to use sesame oil in this recipe
2.Pressure cook the dal very well and make sure it is smooth and mushy.
3. Instead of tamarind you can add lemon juice towards the end.