MENTHI KURA PAPPU

 MENTHI KURA PAPPU

In the early days, I used to think that Andhra food was mainly biryani and salan! As I started blogging and trying out more dishes from different regions of India,  I realized there are so many wonderful dishes from Andhra. Many of them tend to be spicy which we particularly enjoy. 

Since my husband and I like Andhra cuisine, elsewhere in this blog you will find recipes for dishes from Andhra, such as:-

• Dondekaya Pachadi 
• Spicy Bhindi Andhra Style
• Pesarattu
• Mamidikaya Menthi Pachadi 

Today's recipe is for an accompaniment for rice and rotis, made with fenugreek leaves (called Menthi Kura in Telugu) and toor dal. This dal is on the thick side. 

This is quite easy to make and I would recommend you give it a try! I am sure you will like it!!

Ingredients:-

• Menthi Kura ( Fenugreek Leaves), 2 cups
• Toor Dal / Arhar Dal, 1 cup
• Tomatoes, medium- sized, 2
• Green Chillies, 3
• Onion, medium-sized, 1
• Turmeric Powder, 1/4 tsp
• Salt, to taste

For Seasoning:-

• Mustard Seeds, 3/4 tsp
• Cumin Seeds, 3/4 tsp
• Curry Leaves, 1 sprig
• Dry Red Chillies, broken into halves, 2
• Garlic Cloves, 6-8
• Ghee/ Oil, 1 to 1 and 1/2 tbsp  

Method:-

Remove the fenugreek leaves from their stems, wash them thoroughly and roughly chop them. Keep aside

Chop the onion and tomatoes

Slit the green chillies

Peel and lightly crush the garlic cloves

Wash the toor dal and transfer to a vessel , add the chopped tomatoes and slit green chillies

Pressure cook this in adequate water for 3-4 whistles or till the dal gets cooked

Once the cooker cools, remove the cooked dal and tomatoes, lightly mash it with a ladle and keep aside. 

Heat ghee/oil in a thick-bottomed pan and on medium heat add the mustard seeds

When they splutter add the cumin seeds, and when they sizzle add the curry leaves and the broken red chillies and sauté for a few seconds

To this add the lightly crushed garlic and sauté till it gives off a good aroma

Now add the chopped onion, mix well and sauté till it becomes translucent

Add the fenugreek leaves, turmeric powder, and salt and sauté till they wilt

Next add the cooked dal and tomato mixture and mix well

Add water as required and bring this to a boil  

Lower the flame and let it simmer for a few minutes

Switch off the gas and transfer to serving bowl

Serve the Menthi Kura Pappu with rice or rotis