Sunday, February 24, 2008

Menthi Koora Pappu


Methi Leaves - Half bunch
Toor Dal / Kandi Pappu - 1 cup
Green Chillies - 3
Tomato - 1 medium
Tamarind - Smal lemon ball size
Onion - 1 medium diced
Turmeric - 1/2 tsp
Mustard Seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Jeera - 1/2 tsp
Garlic Cloves - 2
Red Chilli Powder - 1/2 tsp
Curry Leaves - 1 Sprig

1) Wash toor dal in a container. Add 3 cups of water and start boiling the dal.
2) After dal is 3/4th cooked, add methi meaves,tomato, turmeric, diced onions and green chillies. Mix everything once and let it cook until dal is almost done. Mean while, soak tamarind in water.
3) Add tamarind extract and red chilli powder to the dal. Let the dal cook for 5 more minutes.

For tempering/popu/tadka

1) Heat 3 tsps of oil in a small pan.
2) Add mustard seeds, urad dal and jeera to the pan. After mustard seeds start to splutter, add chopped garlic and curry leaves to the same.
3) Add the tempering to dal and mix everything once.

Methi Dal and Tomato Rasam with Rice is a very appetizing combination.

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