Menthikura Pappu

Get ready by rinsing the toor dal until the water runs mostly clear. Wash the methi leaves and curry leaves well. Remove the thick methi stems and chop the leaves. Peel and chop the onion and garlic, chop the tomatoes, slit the green chillies, and break the dry red chilli.

Add the rinsed dal, water, turmeric powder, tomato and green chillies to a pressure cooker. Cook on medium flame for 3 whistles, about 15 minutes. Rest the cooker for 10 minutes, then release any remaining pressure carefully; the dal should be soft and mash easily.

Toor DalWaterTurmeric PowderTomatoGreen Chilli

Heat 1 teaspoon oil in a kadai on medium flame for 1 minute until hot. Add the onion and garlic and fry for 3 to 4 minutes until the onion turns soft. Add the methi leaves and cook for 4 to 5 minutes until they wilt and the raw smell goes.

OilOnionGarlicMethi Leaves (Fresh Fenugreek)

Add the cooked dal, salt and water to the kadai. Mix well and simmer on medium flame for 7 to 8 minutes until the dal is smooth and reaches a pourable consistency.

SaltWater

Heat 2 teaspoons oil in a small tempering pan for 1 minute until hot. Add the mustard seeds and fry for about 30 seconds until they splutter. Add the cumin, dry red chilli, curry leaves and asafoetida, and fry for 30 to 40 seconds until the curry leaves turn crisp.

OilMustard SeedsCuminDry Red ChilliCurry leavesAsafoetida

Pour the tempering over the dal and mix once. Cook on low flame for 1 minute until the dal bubbles gently, then switch off the flame.