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Fenugreek Dal Stir Fry, Fenugreek Leaves Cook Toor Dal Stir Fry, Menthi Aaku Pappu Koora, Cooking With Pedatha
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Menthi Pappu Koora ~ Fenugreek Toor Dal Stir Fry

Fresh fenugreek leaves cooked with dal is a dry curry from Andhra cuisine.
Course Side Dish
Cuisine Andhra Cuisine, Telugu Cuisine
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Calories
Author Usha Rao

Equipment

  • Cutting Board
  • Knife
  • Pressure Cooker
  • Frying Pan or Kadai

Ingredients

  • 1 large bunch Fenugreek Leaf or 3 cup plucked Fenugreek Leaves
  • cup Toor Dal
  • ¾ tablespoon Wheat Flour I did not use it
  • 1 ½ teaspoon Jaggery or Sugar opt
  • ¾ tablespoon Oil I skipped ghee and used 1 ½ tbsp. Oil
  • ¾ tablespoon Ghee ~ Clarified Butter skipped this and used 1 ½ tbsp. oil
  • 2 teaspoon Urad Dal
  • 1 teaspoon Mustard Seeds
  • 4 Dry Red Chilies
  • 4-5 Curry Leaves
  • 1-2 Green Chilies split into two
  • ½ teaspoon Salt adjust to taste
  • ¼ cup Cilantro

Instructions

  • Cook toor dal in a pressure cooker with ¾ cup water until cooked. Dal should not be mushy. I cooked it for 4 hisses on high flame. Dal can also be cooked on stove top but will take longer to cook.
  • Pluck the fenugreek leaves with tender stems and chop it roughly.
  • Dry roast wheat flour until its aroma rises. Add sugar or jaggery and keep aside. I skipped this step.
  • Take 1 ½ tbsp. oil in a pan and heat it. I skipped ghee and instead used oil. If using ghee, heat only ¾ tbsp. oil.
  • Add urad dal, mustard seeds and when urad dal turns brown, reduce the heat.
  • Add curry leaves, dry red chilies and when chilies change color, add fenugreek leaves and green chilies. Cover and cook until fenugreek is cooked. This will take about 3-5 minutes.
  • Add salt, dal, wheat flour & sugar/jaggery mixture (if using) and cook for another 4-5 minutes until the dal and greens are well incorporated and cooked.
  • Add cilantro and turn off the heat. If using ghee, add it before turning off the flame.
  • Serve hot with rice and may be some rasam.