Tuesday, 13 August 2013

Methi dal andhra style |methi kura pappu

I tasted this dal for the first time after shifting to hyderabad .During our visit to sri sailam we had stayed in a hotel named as grand akka mahedevi which is is on the way to srisailam.It was then i got opportunity to taste real andhra food for the first time in my life .I still remember the tasty finger licking taste of the andhra food served to us .Andhra cuisine is characterised by spicy as well as tangy taste which is just superb.

Price was also reasonable full meal consisting of dal ,sambhar,rasam,curd,bhajia,chutney,2 veggies ,chapati & unlimited rice & that for 99 rs only .

I tasted this dal & was in love of this dal & cabbage chutney .Highly impressed I coundnt resist from asking the recipe to owner of hotel.It was then he called the cook & she told me about this delicious methi dal made from toor dal & methi leaves.

Also known in telugu as Menthu kura Pappu which is a very nutritious tasty healthy Andhra dal dish that calls for the use of tur dal and fresh methi leaves.



1 onion finely chopped
1 tbsp tamarind pulp/imli pulp
1 tsp red chilli powder
pinch of turmeric


To pressure cook:

1 cup Toor dal
1 1/2 cups chopped methi leaves
2 tomatoes finely chopped
3 green chillies
3 garlic cloves
pinch of turmeric

for Tadka:
1 tsp mustard seeds
8-10 curry leaves
1/2 tsp jeera
2 garlic pods (slightly mashed)
1-2 whole red chillies
1 tsp ghee
2 tbsp oil

 1. soak toor dal in water for half hour this helps to fasten the cooking time of dal .

2.Pressure cook toor dal,methi,tomato,chillies,garlic and turmeric for 3 to 4 whistles.Mash the dal completely to a puree kind of consistency and keep aside.

3.Heat oil in a pan ,add finely chopped onions and fry until its completely soft.

4.Add the cooked dal and mix well ,next  add tamarind pulp,red chilli powder,turmeric,salt and  water as per the consistency  u want .Cover with lid and  simmer it for 10 mins.

5.In a Tadka pan,heat ghee crackle mustard seeds,jeera,red chillies,garlic pods and fry until garlic changes its colour and add this tadka to the cooked dal.

6.Serve it hot with steaming basmati rice,drizzle with ghee and mango pickle and papad

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