MENTYA PAPPU OR METHI DAAL

“NANDINI HOTELS” in Bangalore is famous for its Andhra flavour,I love vegetarian meals in nandini, whenever I get chance to dine out I go for nandinis, pappu with steamed rice with little ghee and some dry chutney and Andhra pickles…mmmm  mouth watering…


INGREDIENTS

Toor daal (split pigeon daal)                  1 cup
Fenugreekleaves/dill leaved                   1 cup
Onion                                                 1 small
tomato                                               1 small
green chilli                                          2
Cumin seeds                                       ½ tsp
Coriander leaves                                  1 tsp
Red chilli                                            2
Tamarind                                            1 inch
Galic pods                                          3-4
Mustard seeds                                    ¼ tsp
Curry leaves                                       5-6
Asafoetida                                         pinch
Oil                                                    1 tbsp
Salt                                                  to taste


METHOD OF PREPARATION
Wash daal and fenugreek leaves,
Add chopped fenugreek leaves, onion, tomatoes, greenchilli  and 2 cups of water to daal,
Pressure cook the dall for 3 vistles, when the pressure comes down add tamrind juice salt and cook for another 5 minutes,
For seasoning heat oil in a pan add mustard seeds, cumin seeds curry leaves, asafetida and red chilli and fry,
Add the seasoning to the dall,

Serve pappu with steamed rice and pickle.