• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Menthi koora pappu

400g – tur dal
125g – methi leaves,finely chopped
6 – green chillies, cut in two
2-3 – red chillies
1 – onion, medium, chopped fine
1 – brinjal, cubed
2 – tomato, chopped in 4
1/2 tsp – jeera
1/2 tbsp – dhania powder
Salt
1 tsp – red chilli powder
1&1/2 tbsp – oil
8 – curry patta leaves
Hing, a pinch
1/4 tsp – haldi
6 – cloves garlic, peeled and crushed
1/2 tbsp – tamarind paste
Directions
Wash the tur dal in a small pressure cooker (3/5 litre).
Add the green chillies, red chilli powder, tomatoes, brinjal, dhania powder, haldi and water so it’s about 3 inches above dal.
Pressure cook the dal upto 3 whistles, let out steam, remove lid.
Drain upper layer of watery liquid into a bowl; add tamarind paste and keep aside.
With a wooden ladle mash the dal until the dal has blended well with the vegetables.
Add preserved dal water and salt.
In a pan on a medium heat, heat the oil, add hing, mustard seeds, jeera, red chilli pieces, garlic and curry leaves.
Fry until the seeds splutter, add chopped onion and fry till the colour changes to light brown,
Add chopped methi leaves, cover and cook for about 3-4 minutes on a low heat, stirring ever so often until the leaves are tender.
Pour the prepared dal over tempering, mix well, cover and simmer for a further 2-3 minutes.