Methi dhal/vendhaya keerai paruppu/menthya soppina bele/ menthya kurakku pappu/ Methi pappu

Moong dhal or Masoor dhal or Toor dhal - 1/2 cup
Methi leaves - 1 bunch
Onion - 1 medium chopped fine
Tomato - 2 chopped fine
Garlic - 3 pods
Jeera/cumin seeds - 1/2 tsp
Chilli powder - 1/2 tsp
Dhaniya powder - 1/2 tsp
Turmeric powdr - 1/4 tsp
Salt as needed
Oil - 2 tbsp

Lime Juice - 2 - 3 drops(optional use)

Wash and cook the dhal seperately in a vessel till they are very soft...mash well.

Clean and wash methi leaves....chop coarsely.

Heat oil in a pan and add jeera...when they splutter up add onions and fry till light brown...next add garlic ( crushed or sliced thin) and saute for minute and add tomatoes.....mash and cook till they are pulpy...reduce flame and
add methi leaves and fry till the raw smell leaves like around 5 minutes...next add all the powders and saute...finally add salt and cooked dhal..let it just reach to a boil or cook for 2 or 3 minutes.Remove and add lime juice if needed..goes well with rice and chapathis.

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