Menthi Pappu

Menthi Pappu

Menthi Pappu or Fenugreek Lentil Stew is made with Fenugreek leaves. Fenugreek is a very nutritious green leafy vegetable. They are rich in mineral dietary fiber and vitamins. When clubbed with rice or roti, its a very power packed dish. I have listed a process which is very easy to cook and is village style. This is a great dish to make when you are low on vegetables and need a dish which is complementary and yummy.

Menthi Papu
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Menthi Pappu

Check out this easy dish which is one of the specialties in Indian Dal dishes!!!

Course Main Course
Cuisine Indian
Keyword Dal, Fenugreek, Menthi, Pappu
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings 4
Calories 193 kcal
Author Neela Reddy

Ingredients

  • 1/4 Tea spoon Menthi Seeds (Can add Fresh or Dry Menthi Leaves instead of Seeds)
  • 1 Cup Water
  • 1/4 Cup Tur Dal
  • 6 Dry Chillies
  • 3/4 tsp Salt
  • 1 Onion
  • 4 Pods Garlic
  • 1 Small ball of Tamarind
  • 1 Tomato (Optional)
  • 1 handful Fresh Menthi Leaves (Optional) (See Note below)
  • 1 1/2 tsp Dry Menthi Leaves (Optional) (See Note below)
  • 1/4 tsp Mustard
  • 1/2 tsp Jeera
  • 1 tsp Urad Dal
  • 1 tsp Channa Dal

Instructions

  1. Put the following in a pressure cooker:

    Tur dal

    Tamarind

    1/2 cut Onion

    Salt

    Dry Chilies

    Menthi Seeds

    Fry them well for some time till the raw smell of the dal goes away.

  2. Add water and close the lid and cook for 7 min till the whistle blows.

  3. Open the cooker and grind the dal in the cooker

  4. Take a pan and add the following:

    Mustard (Used for tempering)

    Jeera

    Urad dal

    Channa Dal

    Garlic pieces

  5. Cook till they splutter. Then add the remaining onion and fry till they obtain a brownish shade.

  6. Then add the mixture from the pan to the cooker containing the ground dal and mix nicely.

  7. The dish is ready and can be served. Tastes better when hot.

  8. (NOTE: CAN ADD DRY OR FRESH MENTHI LEAVES INSTEAD OF MENTHI SEEDS.)