Methi Dhal/Fenugreek Leaves Lentil Gravy

Tags

Andhra Pappu, Andhra style pappu recipe, Daal recipe, Fenugreek leaves, Methi Daal, Methi Daal recipe, Methi Dhal, Methi Recipe

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 🙂 ) 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 😉

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 😛 so sweet of her 😀 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 🙂

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 🙂

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 🙂 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 🙂 , I dedicate it to her 🙂

 

 

 

 

 

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Methi Pulao/Fenugreek Leaves Rice

Tags

Fenugreek health benefits, Fenugreek leaves, Fenugreek Leaves rice, Indian rice variety, Methi Pulao, Methi Rice, Pulao

This is the first time I am preparing Methi Pulao/ Fenugreek Leaves rice. Both the seeds and leaves are strongly aromatic and bitter in taste. But they loose the bitterness if slightly roasted. They are rich in vitamins, folic acid, riboflavin and minerals. Some of the health benefits are as below

• Reduces Cholesterol
• Increases breast milk
• Prevents Diabetes
• Maintains healthy testosterone levels
• Aids Digestion
• Cools down your body heat
• Helps ease menstrual pain for ladies

Usually we prepare lentil and fenugreek leaves dal. But this pulao was a little different for me. And this pulao didn’t taste bitter, because of the tomato added. Anything bitter would reduce its bitterness when added with something sour. Here is my try…

Ingredients:

Fenugreek Leaves : 1/2 cup finely chopped

Basmathi Rice : 1 cup ( I used brown basmathi rice)

Onion: 1/4 of a large chopped

Tomato : 1 chopped

Red Chili Powder : 1/2 teaspoon

Coriander Powder : 1 teaspoon

Turmeric Powder : 1/8 teaspoon

Garam Masala : 1/2 teaspoon (optional)

Salt : 1/2 teaspoon

Cumin Seeds : 1/2 teaspoon

Fennel Seeds : 1/2 teaspoon

Ginger Garlic paste : 1 teaspoon

Oil : 1 teaspoon

Water : 3 cups

Cilantro : to garnish

Method:

Soak Basmathi rice for half an hour.

Heat oil in a pressure cooker.

When oil is hot, add cumin seed and fennel seeds. When they change color, add onions and ginger garlic paste. Let it turn translucent.

Add the Methi leaves/ Fenugreek leaves. Saute for 3 to 4 mins. Next add tomato. When tomato gets smashed well. Add red chili powder, coriander powder, turmeric powder and garam masala. Next add salt and saute for 2 mins.

Now drain water in rice and mix it in the cooker. Fry for 2 to 3 mins. Add the 3 cups of water. Cook it for 3 whistles if you are using normal rice, I had to cook for 8 whistles as its brown basmathi.

Garnish with Cilantro leaves and serve with yogurt or raita 🙂