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Methi leaves/Fenugreek leaves is a must in my grocery list when I visit Indian grocery. I got to learn this recipe from my room mate. She is from Rajamundry of Andhra Pradesh. I love Andhra food( I guess most of us in South India loves šŸ™‚ ) and specially the pappu which is served in their menu is just awesome. Vegetarians like me used to have 2 to 3 rounds of this pappu and rice šŸ˜‰

I used to get methi, pluck it from the stalks and wait for my roomie to prepare this pappu. She is quite a busy bee , an alumni of BITS Pilani!! Now you can understand how work alcoholic this lady is. But I have never got such a wonderful room mate ever, she is the best. It is usually me who cooks and what ever blunder I prepare, she never used to complain šŸ˜› so sweet of her šŸ˜€ Once she taught me how to prepare this dish, but somehow when I prepared it, I couldn’t get the same taste as how she prepares it. When I asked her, she told me that I might have reduced the tamarind size and yes, she was right. Tamarind in this dish gives it an excellent taste. So here is the Andhra style recipe šŸ™‚

Methi_Dal_1

Ingredients:

Methi Leaves/Fenugreek Leaves : 2 bunches ( 3/4 cups)

Toor Dhal/Pigeon Pea : 1/2 cup

Green Chili : 2

Turmeric Powder : 1/8 teaspoon

Tamarind : 1 Lemon size (make juice out of it measure this as well along with water)

Water : Just to cover till it fills the top of all above

Onion: 1/2 of large

Garlic : 5 to 6 large pods

Salt : 1/2 teaspoon

To Temper:

Oil: 1 teaspoon

Mustard Seeds : 1/2 teaspoon

Urad dal : 1/2 teaspoon

Cumin Seeds : 1/2 teaspoon

Asafoetida : 1/4 teaspoon

Red Chili : 1 to 2

Method:

  • Wash Fenugreek Leaves thoroughly and roughly chop them.
  • Next wash toor dal and drain of water. Add the fenugreek leaves, tamarind juice with water, green chili and turmeric powder with the toor dal and pressure cook it for 6 whistles.
  • Let it cool down. Once done mash them totally and add salt.(I didn’t mash it well :P) Now mix it well.
  • Heat oil in a pan, when hot add mustard seeds, urad dal, Cumin seeds, asafoetida and broken red chili. When it crackles add the chopped onions and garlic and mix well. When garlic turns a little golden color , add this tadka to the dal/lentil cooked above.

Serve with rice or roti šŸ™‚

Methi_Dal

Simple and easy recipe. It takes time to remove the leaves from stalk, only this is time consuming. We both used to have it with Rice, pickle and papad šŸ™‚ yum!! I missing those days badly…. I am not sure if she has time to read this post as now she is totally busy in her new office at UK šŸ™‚ , I dedicate it to her šŸ™‚

 

 

 

 

 

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