Menthi Kura Pappu
toor dal cooked with fenugreek leaves, bitter and soft and eaten every week
Allergens in Menthi Kura Pappu: mustard.
Ingredients
Quantities for 4.
- 200g, rinsed Toor Dal
- 200g, chopped Methi Leavesbitter; do not try to cook it out, it is meant to be there
- 1, chopped Onion
- 2, chopped Tomato
- 4, slit Green Chilli
- 1/2 tsp Turmeric
- 15g Tamarind
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 3 Dried Red Chilli
- 6 cloves, crushed Garlic
- 1 sprig Curry Leaves
- a pinch Asafoetida
- 3 tbsp Neutral Oil
- to taste Salt
Cookware
stovetop, pressure cooker
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Wash the fenugreek in several changes of water. Grit hides in the leaf and there is no rescuing it later.
- The dal should be soft enough to smear, not soupy.
Method
- Pressure cook the dal with the turmeric, tomato, onion, green chilli and 500ml water for 4 whistles, or simmer 40 minutes.
- Stir in the fenugreek leaves and the tamarind and simmer 10 minutes uncovered until the leaves are soft.
- Mash the dal roughly against the side of the pan. Season.Roughly. A completely smooth dal loses the texture of the leaf.
- Heat the oil, splutter the mustard seeds, then the cumin, dried chillies, garlic, curry leaves and asafoetida.
- Pour the tempering over the dal, stir once, and cover for 5 minutes before serving.
Storage
Keeps 3 days refrigerated. It thickens considerably; loosen with hot water and re-season. Do not freeze, the leaves turn slimy.
Nutrition Medium estimate
One serving of Menthi Kura Pappu (215 g) is about 471 calories, or 220 calories per 100 g.
High protein: 24 g a serving, 20% of the calories
| Per serving215 g | Per 100 g | |
|---|---|---|
| Calories | 471 kcal | 220 kcal |
| Protein | 24.1 g | 11 g |
| Carbohydrate | 70.8 g | 33 g |
| of which sugars | 4.6 g | 2 g |
| Fibre | 21.7 g | 10 g |
| Fat | 14.8 g | 7 g |
| of which saturated | 2.0 g | 1 g |
| of which unsaturated | 9.6 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for curry leaves, methi leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Andhra recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.