May 15, 2008

Recipe - Methi and Toor dal (Menthi kura pappu)

(Fenugreek leaves cooked in Pigeon Peas)


Fenugreek leaves or fenugreek is a natural remedy for migrane, asthma. Fenugreek reduces blood glucose levels, also reduces blood cholesterol. Source : Wikipedia.

Adding toor dal to methi is the result of nutritious side dish, which has greens and protein. Methi dal can be eaten with roti or rice. Chana dal can also be used as variation for toor dal.


  • Fenugreek leaves/Methi leaves - 1 bunch (approximately 2 cups or 3 frozen cubes)
  • Toor Dal - 1 Cup
  • Onion - 1 cup (optional)
  • Tomatoes - 2 cups
  • Green Chillies - 1 Serrano pepper or 3 small Indian chillies cut in stripes (optional)
  • Dry red chillies - 2 (optional)
  • Red chilli powder - 1 teaspoon (according to spice level)
  • Turmeric - 1/2 - 1 teaspoon
  • Cumin seeds - 1 teaspoon (for seasoning)
  • Hing (Asafoetida )- 1/4 teaspoon)
  • Salt - 1 and 1/2 teaspoons (according to taste)
  • Ghee/Oil - 2 teaspoon
  • Tamarind - 1/2 teaspoon (concentrate)
  • Water - 3 cups (to cook)


Wash dal and add 2.5 cups of water and add chopped methi leaves, onions and tomato, salt, turmeric and green chillies. Pressure cook dal for 3 whistles. The temperature should be medium high to high.


Preheat with oil in a kadai (skillet). Add cumin seeds and mustard seeds for seasoning. After you see the seasoning seeds splutter, add red chillies (optional) and hing (Asafoetida). If you are using red chillies and green chillies, better to avoid red chilli powder.

Add dal to the seasoning, add the tamarind pulp/concentrate, 1/2 cup water to get the desired consistency. Cook it for 5 minutes. Turn off the stove. Serve hot with rice or roti.

Preparation time: 30minutes.
# Servings 3 - 4

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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.