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Posts tagged ‘Green leafy dal’

Methi Dal (Menthikoora Pappu)


Methi Dal



Toor dal/Split pigeon pea/Kandi pappu – 1 cup wash and soak

Oil – 1 tsp

Onion – 1 chopped

Tomato – 1 chopped

Green chilli – 2-3 chopped

Curry leaves – few

Methi leaves/Fenugreek leaves – 1 small bunch, pick Leaves

Tamarind – few small pieces

Turmeric powder – 1/6 tsp

Coriander powder Plain – 1/2 tsp

For tempering

Oil – 1 tsp

Mustard seeds – 1/2 tsp

Garlic – 2 pods crushed

Red chilli – 2 slit

Curry leaves – few


Place the washed and soaked dal in a pressure pan and add 4 cups of water and 1 tsp oil and boil(Pressure cook) 6 mins and turn of heat.

Now let the steam off and add all the other items and cook for another 5 mins ,add water if needed.

Add salt and mash well.

Prepare tempering and pour over the dal and combine.

Tasty methi dal is good to taste and healthy .


Gongura(Sorrel leaves)Dal


Red sorrel leaves (Gongura) – 1 small bunch
Onion – 1 large
Green chilis – 4-5
Tomato – 1 large
Toor Dal – 1 cup
Turmeric powder – 3 pinches
Coriander powder – 1/2 tsp
Salt – as per taste
Fresh coriander – 2 tbsps chopped

For Tempering – Talimpu

Oil – 2 tbsps
Mustard +Jeera – 1/2 tsp
Oinon – 1/2 finely sliced
Garlic – 3 pods crushed
Dry chilis – 3 broken and deseeded
Curry leaves – few


1.Wash and pressure cook toor dal with enough water and 1tsp oil for 7-10 mins on med heat.
2.Turn of heat release pressure and open lid and now add salt, turmeric,coriander powders chopped onion,tomato,green chilis and washed gongura leaves.and 1 cup water and cook again for 5 mins and turn of heat.
3. Mash the cooked dal along with fresh coriander and transfer into a bowl.
4. Heat a small pan add oil and mustard and jeera let splutter and add garlic and onions fry 2-3 mins and add dry chilis and curry leaves fry 2 mins and pour over dal in the bowl.

Serve with hot rice ghee papad and pickle…..This is our Andhra special dal.

TIP : It is better to add any vegetable or green leaves to the dal or while preparing sambar after boiling the dal first,so that we don’t overcook the veggies or greens….and they really tastes better too.

HINT: Even fresh coriander is to be used fresh and just like that without cooking,So I mostly add to the dish after the cooking process and for chutneys add just before blending.This retains the natural goodness too.

By Kezia Mary

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