Menthi Kura Pappu (Fenugreek Greens Dal)
A slightly bitter, deeply comforting dal made with fresh fenugreek leaves, a coastal Andhra household staple often cooked during winter.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 200 kcal
Equipment
- •Pressure cooker
- •Tempering pan
Nutrition
Per serving, approximate
- Calories
- 200 kcal
- fat
- 5 g
- carbs
- 28 g
- fibre
- 8 g
- protein
- 11 g
- calories
- 200 kcal
Instructions
- 1
Pressure cook the toor dal with turmeric and 700 ml water for 3-4 whistles. Cook until soft and mushy.
- 2
Wash and roughly chop the fenugreek leaves while the dal cooks. Throw away any thick stems.
- 3
Heat sesame oil in a pan. Add mustard seeds and dried red chillies, letting them pop and crackle.
- 4
Add crushed garlic and slit green chillies. Fry gently for a few seconds until fragrant.
- 5
Add chopped onion and fry until see-through. Add chopped tomato and cook until soft.
- 6
Add the chopped fenugreek leaves. Fry for 4-5 minutes until wilted and slightly shrunk.
- 7
Mash the cooked dal lightly. Pour it into the pan along with tamarind pulp if using.
- 8
Add salt and a splash of water if too thick. Simmer gently for 10-12 minutes until well combined.
- 9
Taste and adjust the seasoning. Simmer for a final 2-3 minutes, then take the pan off the heat.
Chef's tips
Wash fenugreek leaves thoroughly, as soil clings to them easily. You can add a pinch of jaggery (unrefined cane sugar) to balance bitterness if desired.
Ingredient substitutions
- fresh fenugreek leaves → dried kasuri methi, soaked and used in smaller quantity
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat on the stovetop with a little water, stirring occasionally.
Common mistakes to avoid
- •Cooking the fenugreek leaves too long, which makes them far too bitter.
- •Leaving out the tamarind, which helps cut through the bitterness.
Serving suggestions
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