November 8, 2016

Andhra Style Menthi Koora - Tomato Pappu (Lentils with Fenugreek leaves and Tomato)

Hi readers, am back with Simple and Fresh Tasting Dal recipe "Menthi Koora - Tomato Pappu ( Methi - Tomato Dal) in Andhra style.Using green leafy vegetables in your menu is quite healthy especially Methi, Palak and Amaranthus are good for health.Yesterday evening after my prayers to Lord Shiva and Vishnu, i quitted the fast and made this Menthikoora - Tomato Pappu. It turned out super yummy and tasty!! so wanted to share this dal recipe in my blog, immediately I have taken pics and posting this recipe here now...This dal preparation is quite different than other dal recipes. As already discussed, Andhra is famous for pickles, chutneys, powders, dals,stir fry and rasam. Especially dals and greens combo is Awesome !! I am sure you would love this recipe and will make you to give a try...Let us see the ingredients and procedure to make this 'menthikoora - tomato pappu'

Menthikoora - Tomato Pappu
Ingredients :
1 cup Toor dal (kandi pappu)
1 or 1 1/4 Methi leaves/fenugreek/ menthikoora, finely chopped
2 medium sized  ripe Tomatoes, finely chopped
3 green chillies, slit lengthwise
Pinch of Turmeric powder
salt as needed
1 or 1 1/4 spoon of Red chilli powder

For Seasoning :
2 table spoons of cooking oil
1 spoon chana dal
1 spoon urad dal
1/4 spoon mustard seeds
1/4 spoon cumin seeds
1 or 2 dry red chillies, broken into pieces
 big pinch of asafoetida
1 spring curry leaves
1 spoon ghee

Preparation :
1. Pluck the methi leaves and wash them under running water to
    remove any dirt.
2. Wash the tomatoes under running water, and chop them into 
    fine pieces.
3. Slit the green chillies lengthwise, keep aside.
4. Wash toor dal with water 2 to 3 times.
5. Take a pressure cooker, add dal with sufficient water, cook until
    3 whistles. Allow the pressure to go off .Remove the lid and mash
    it soft. This gives nice texture to the dal. Keep this aside.
5. Heat a pan with oil, add chana dal, urad dal, fry them until they turn
    golden colour, then add mustard seeds, cumin seeds, broken 
    red chillies, curry leaves and a pinch of asafoetida, splutter them for
    few seconds.
6. Now add finely chopped methi leaves and fry until nice aroma 
    comes out of the fried methi leaves say about for 5 - 7 mins.
7. Then add finely chopped tomatoes, salt, turmeric powder,red 
    chilli powder and cook on medium heat for 4- 5 minuites until
    the tomatoes are cooked.
8. Now add this methi-tomato mix to the cooked and mashed dal,
    mix well with laddle.
9. Finally add 1 table spoon of ghee to the dal before shifting it to serving
    bowl. Addition of ghee at final stage gives nice aroma to the dal.
10.Serve it hot with hot piping rice, dollop of ghee and with any    
     vegetable stir fry (especially potato fry goes well).

Thank you for visiting my blog...Hope you would like this recipe. Please leave your comments and suggestions here which inspires me a lot in improving my cooking skills.



  1. This recipe sounds very interesting.�� Adding of stir fried fenugreek leaves in tuvar dal is new to me. Love to give it a try very soon. Thank you so much for sharing. ����

    1. Add 1 spoon of ghee at the end and mix well, I am sure you would love it !!! Thanks for your valuable feed back Deepa :)

  2. Thank you sir, I liked your posts very much. I am a foodie and love to try different dishes and your blog is helpful. Cheers!


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