Menthi Pesara Pappu Koora

Menthi aaku pesara pappu koora is a sabzi with moong dal and fresh fenugreek. It is an easy, healthy, vegan side dish that goes well with rice and roti.

Course Side Dish

Cuisine Indian, South Indian, Telangana Cuisine, Telugu Cuisine

Prep Time 10

Cook Time 15

Servings

Calories 232kcal

Author Usha Rao

Equipment

1 Cutting Board and Knife
1 Frying pan with lid

Ingredients

¼ cup Moong Dal soaked for 1 hour
1 ½ tablespoon Oil
½ teaspoon Cumin Seeds
¼ teaspoon Mustard Seeds
½ cup chopped or sliced Onions
4 Green Chilies chopped
1 ½ teaspoons crushed Garlic 3 medium sized cloves
⅛ teaspoon Turmeric Powder
½ teaspoon Chili Powder only if needed
½ teaspoon Salt adjust to taste
2 cups Fenugreek Leaves firmly packed, this is 1 big bunch

Instructions

Wash and soak dal for 1 hour.
Wash and roughly chop fenugreek leaves and keep aside.
Heat oil in a pan, add cumin and mustard seeds.
1 ½ tablespoon Oil, ½ teaspoon Cumin Seeds, ¼ teaspoon Mustard Seeds
When seeds crackle add onions, green chilies and saute until onions are soft.
½ cup chopped or sliced Onions, 4 Green Chilies
Add garlic and saute for few seconds.
1 ½ teaspoons crushed Garlic
Stir in turmeric powder and salt.
⅛ teaspoon Turmeric Powder, ½ teaspoon Salt
Stir in soaked dal, cover and cook until dal is soft. Stir in between and sprinkle some water if needed. Also reduce the if required.
¼ cup Moong Dal
Once the dal is almost cooked, add fenugreek leaves and saute until leaves wilt.
2 cups Fenugreek Leaves
Cover and cook until dal is completely cooked.
Uncover, do a taste test and adjust salt and chili powder.
½ teaspoon Chili Powder
Saute for few more minutes until curry is dry and done.
Serve with rice or roti.

Notes

Moong Dal - I soaked the dal for almost one hour. If time does not permit, semi cook the dal on stove top or in the microwave.
Fenugreek bunches in the US are really big. It yields about 2 cups of firmly packed leaves.
Nutrition - Values mentioned below are approximate.

Nutrition