Menthikoora (Fenugreek Leaves) Pappu

Menthikoora (Fenugreek Leaves) Pappu

I have been doing a bunch of cooking these days since coming back home. It feels like we are only cooking and cleaning. Most days I’m bored of eating the same stuff. I have been trying to get creative, but it’s hard when no one appreciates and you have a toddler who has expanded his vocabulary and can say ‘I can’t pretend to like it’. Ouch! I know! But Arlo still loves Dal. That’s one thing he has consistently loved for a long time. So I can’t go wrong there (for now). I know Dals are filled with carbs, but while growing up we were told that it was very healthy. Probably because mom made green leaves dal for 5 out of 6 days. And she used a lot more greens than dal so I guess it balanced out. I have been trying to do that to Arlo and VJ too. Though the Indian store has Amaranth (Thothakoora), Gongura (Red Sorrel), and Malabar Spinach (Bachalikoora), I haven’t been going there often, and when I do go they are out of stock. So after being inspired by my friend at Aayis Recipes I experimented in growing my own veggies.

I have successfully grown chukka koora (whole English name I’m not totally familiar with) which was enough for us for dinner and lunch. I then harvested my fenugreek leaves. I’m not a wonderful gardener. I don’t have a green thumb as much as my friend Khris who could probably fill the world with greenery if given a chance. But growing menthikoora/methi has been fairly easy. I added soil to the pot. Added methi seeds (dried ones) and covered them with more soil, sprayed with water, and a few weeks later I had almost more than a pound of methi. If it was Khris she would have more, but I thought it wasn’t a bad harvest. It was extremely fresh and didn’t feel colored or dried up. I have a feeling I’m going to be putting in more greens for my patio garden.


Menthikoora/Methi/Fenugreek Leaves – 1 big bunch

Tomato – 1

Dried Mango – 1/3 cup (you can use Tamarind or Fresh Raw Mango)

Kandipappu (Toor Dal) – 1 cup

Turmeric – 1/4 teaspoon

Green Chilies – 4

Salt – As needed (around 1- 1.5 tablespoon)

Red Chili Powder – 1 tablespoon (depends on your taste)

Coriander Leaves – 3 tablespoons (optional)

For tempering:

Oil – 3 tablespoons

Channa dal – 2 tablespoons

Urad dal – 2 tablespoons

Mustard seeds – 1 tablespoon

Cumin – 1 teaspoon

Asafoetida – 1/4 teaspoon

Curry leaves – 4 or 5

How To Make

Step 1: In a pressure cooker add 1 cup of toor dal, wash it twice, add 2 cups of water, add turmeric and keep it aside.

Step 2: Add chopped methi leaves, chopped tomatoes and dried mango pieces (or fresh mango, hold off if you are using tamarind) to the dal. Add the green chilies before closing the lid.

Step 3: Put the lid on and cook for 3-4 whistles.

Step 4: Once the cooker cools down, open the lid, add salt, red chili powder and some coriander leaves and mix it well (at this point add about 3 tablespoons of tamarind). You can discard the green chilies by picking them out.

Step 5: In a small pan, add oil, once hot add channa dal and urad dal, as they start to change color, add mustard seeds. Once the mustard starts spluttering add cumin, asafoetida and curry leaves.

Step 6: Add this tempering to the dal, mix well and serve with hot rice and ghee.

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