Methi Pappu is one of the all time favorite for Andhra people. In this recipe, I am not adding methi leaves instead I have added fenugreek seeds. And one more difference is that I am frying the toor dal till nice aroma comes from it. It goes well with plain rice alongwith little ghee.
Preparation time: 10 mins
Cooking time: 20 mins
- 4 tsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Few coriander seeds
- 1/2 tsp fenugreek seeds
- 4 big garlic pods(just crush them)
- 1 chopped onion
- 1/2 tsp turmeric powder
- 2 tsp red chili powder
- Salt to taste
- 3/4 cup toor dal
- 1 lemon size tamarind
- 1 chopped tomato
Heat oil in a pressure cooker and add cumin seeds and mustard seeds, when they splutter, add fenugreek seeds and coriander seeds and fry them for few seconds.
Now add crushed garlic and chopped onions. Fry them until the onions becomes transparent.
Now add toor dal, turmeric powder and fry it until you get nice aroma of toor dal.
Add red chili powder and salt and mix well.
Finally add tamarind, chopped tomato along with 2 1/2 cups of water. Then close the lid and cook until 3-4 whistles.
Once done, open the lid and mash the dal.
Serve hot with rice or roti.
You can serve Methi Pappu with white rice along with little ghee.