Menthi kura Pappu (Fenugreek leaves Daal)

Menthi kura pappu can be made with both tour daal and moong daal. Today I am posting the recipe made with tour daal. I am going to prepare chapathi tonight for dinner so I thought I will prepare this daal. U know its a perfect cmbination with either Chapathi and rice. The daal should retain its structure even its boiled. That way this daal gives nice texture to the recipe.

Ingredients:

Tour daal- 1 cup
Fenugreek leaves- 1 bunch
Mustard seeds- 1 tsp
Jeera- 1 tsp
Urad daal- 1 tsp
Hing- pinch
Turmeric- pinch
Onion - 1 medium
Green chilli- 2 no
Garlic- 4 no
Curry leaves- 4 no
Coriander leaves- 2 tbsp
salt- for taste
Chilli powder- 1/2 tsp
Daniya powder- 1 tsp
Garam masala powder- 1 tsp(optional)
Oil- 1 tbsp
Lemon juice- 1 tsp(Optional)
Ginger- 1tsp
Tomato- 2 medium

Preparations:

1. Wash the fenugreek leaves, chop it very finely.
2. Boil the tour daal. The daal should have its round shaped structure.
3. Chop the onion, tomato, green chilli, cilantro, curry leaves, garlic and giner and keep aside.

Method:

1. Heat oil in the pan, add mustard seeds, hing and when they crackle, add jeera.
2. Add turmeric, urad daal, curry leaves, ginger and garlic paste, mix well and cook for 1mt.
3. Add green chilli, onion and saute it till onions become soft.
4. Add tomato chopped and cook till they are soft.
5. Add fenugreek leaves, salt, daniya powder, chilli powder, stir well and cook till the raw taste of fenugreek leaves is gone.
6. Add boiled daal to it, add sufficient water, mix well and cook until it comes to boiling point.
7. Check the salt, add lemon juice, garam masala powder, cilantro, mix well and cook abt 1mts then turn off the stiove.
8. The daal is done and serve hot with hot rice or chapathi.

It can be preserved about 2days.
Thanks for watching the recipe!!!!!!!