Menthi Pappu
This is a typical spicy Andhra curry and is prepared with lentils ( Tuvar Dhal ) and methi (fenugreek) seeds. My maternal grandmother Achamma probably made it with only tamarind as a souring agent but I use tomatoes and tamarind. The dhal is roasted with spices and turns almost chocolate brown. The fragrance of the roasted dhal and spices will be very strong. So, use an exhaust fan/chimney while cooking. It is delicious and slightly bitter on account of the roasting and fenugreek seeds. Best served with rice & a dollop of ghee.
Servings
4
Servings
4
Ingredients
Instructions
  1. Soak dhal for 30 minutes in cold water. Strain in a colander.
  2. Heat 30ml oil. Add mustard seeds, jeera, methi seeds and chillies. Add strained soaked dhal and garlic.
  3. Roast for 5 to 10 minutes or until brown.
  4. Add 500 ml water and cook in pressure cooker until soft
  5. Puree the tomatoes and add to the cooked dhal with salt and tamarind extract. Cook for 5 to 10 minutes.
  6. Heat remaining oil with the curry leaves and add to the finished menthi pappu.