Menthikura Pappu

You will need:
1 ½ cups of Moong Dal
½ bunch Fresh Methi Leaves – Washed and Chopped fine
½ tsp Turmeric Powder
Salt to taste
Chopped Cilantro for garnishing

For the Seasoning:
1 tbsp Oil
½ tsp Mustard seeds
½ tsp Cumin seeds
1 tsp Urad dal
1 tsp Channa dal
A few curry leaves
A pinch of Hing (Asafoetida)
4 Green chillies – Slit lengthwise
½ Onion – Chopped fine
1 big tomato – Chopped fine
2 cloves Garlic – Peeled and chopped fine (optional)
1 tsp chopped Ginger

In a heavy bottom pan, place the moong dal and about 4 cups of water. Add the turmeric powder and cook the dal until soft. You will see that the dal splits a bit when it is almost cooked. Add more water if needed. Keep aside.

In a pan, heat the oil. Add the mustard seeds, cumin seeds and the dals. Sauté for a few minutes or until mustard splutters. Then add the curry leaves, green chillies, ginger and garlic. Sauté for 1 minute. Then add the chopped onion and sauté until light brown. Then add the chopped tomato and sauté again for about 3 to 4 minutes. Then add the finely chopped methi leaves. Sauté for about 5 minutes stirring in between. Add this to the cooked dal. Add the salt and bring to a boil. Turn off the stove, garnish with chopped cilantro and serve hot with rotis or chapathis.

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