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    Home » Dal recipes » Methi dal fry | how to make Dal methi fry

    Methi dal fry | how to make Dal methi fry

    June 23, 2022 By Vidya Srinivasan Leave a Comment

    40 shares
    Jump to Recipe Jump to Video Print Recipe

    Methi dal fry dhaba style | how to make Dal methi fry | Vendhaya keerai paruppu | Andhra Pappu | Vendhaya keerai sambar | vendhaya keerai kulambu | Fenugreek with lentils | Fenugreek leaves dhal | how to make dal methi fry |Andhra Pappu | Menthi kura pappu |  easy Methi dal tadka recipe| palak dal | how to make Andhra pappu with step-by-step pictures and video recipe. Check out the Methi pappu recipe and if you like the video pls SUBSCRIBE to my channel.

    Fenugreek with lentils | how to make dal methi fry |Andhra Pappu | Menthi Kura pappu is a delicious protein-rich dal prepared with methi leaves, toor dal, moong dal, and masoor dal.  With minimal ingredients, this dal is super easy and tastes yum.

    Jump to:
          • Dal variety to use
          • Pressure cooker dal
          • Ingredients
          • Recipe with step-by-step pictures
          • Methi dal Video recipe

     

    What kind of dal can I use for Andhra Pappu?

    I have used a combination of toor dal, and masoor dal moong dal instead you can use any one variety. 

    Can I make Menthi Pappu in a pressure cooker?

    If you are looking for a quick recipe on a busy morning go for instant pot and pressure cooker, but dal might not mash well.  cooking a step by step makes it more flavorful.

    Can I skip shallots and garlic?

    For the best flavorful Pappu use shallots and garlic. if you don't like strong garlic flavor you can reduce the amount of garlic. You can use chopped regular onions instead of shallots.

    Is this spicy Andhra dal?

    Traditionally Andhra Pappu is spicy but I made a kid-friendly version of fenugreek dal. I have used green chili for flavor but have used them on whole. If you prefer spicy Pappu split chilies and increase chilli powder. 

    For the Methi dal video recipe

    Kootu recipe collection

    Kuzhambu recipe collection

    Dal recipes

    Vendhaya keerai recipes

    Methi dal

    helathy and tasty dhaba style dal
    4.67 from 3 votes
    Print Pin Comment

    Ingredients

    Pressure cook dal

    • 1/4 cup Toor dal
    • 1/8 teaspoon turmeric powder
    • 1/4 cup moong dal
    • 2 green chilli
    • 1/4 cup masoor dal
    • 2 + 1/4 cup Water

    Dal

    • 1 bunch of methi leaves
    • 2 + 1/2 water cup
    • 1/4 teaspoon turmeric powder
    • 1/8 teaspoon sugar
    • 1/2 tablespoon + 1/2 teaspoon salt
    • 1 tablespoon peanut oil
    • 1/4 teaspoon sesame oil
    • 4 garlic finely chopped
    • 15 small onions
    • 1 green chilli

    To temper

    • 1/2 tablespoon ghee
    • 1/2 teaspoon Mustard seeds
    • 1 teaspoon cumin seeds
    • 1/2 teaspoon Asafoetida
    • 1 teaspoon Kashmiri chilli powder

    Instructions

    Pressure Cook dal

    • Firstly wash three varieties of dal
    • Add water, turmeric powder, and green chilli; pressure cook for 4 whistles or cook in rice mode using the instant pot; do natural pressure release

    Cook Methi dal

    • Add oil to the pan and when oil turns slightly hot add 1 tablespoon of garlic and saute till they start to change color
    • Furthermore add small onion; saute till onions turn translucent
    • Add tomatoes and mix well
    • Furthermore, add turmeric powder and salt; mix well
    • Add methi leaves and mix well
    • Furthermore, add sugar and green chilli; saute for around 2 minutes or still tomatoes slightly turn mushy
    • add cooked dal, water, ginger powder, and salt; mix well and boil for 5 minutes
    • Cook for 5 minutes, mix well and turn off the stove
    • In a small tadka pan add ghee and when the ghee is hot add mustard seeds, cumin seeds; let them splutter
    • Turn off the stove and add asafoetida and Kashmiri red chilli powder; give a quick mix
    • Transfer the tadka to the pappu and turn on the stove
    • Cook for 4 minutes; mix well in between
    • Finally, add sesame oil and turn off the stove

    Video

    Subscribe to my YouTube channelCheck out Traditionally Modern Food!

    Notes

     
    1. I have used a combination of toor dal, and masoor dal moong dal instead you can use any one variety
    2. If you are looking for a quick recipe on a busy morning go for instant pot and pressure cooker, but dal might not mash well.  cooking a step by step makes it more flavorful
    3. For the best flavorful Pappu use shallots and garlic. if you don't like strong garlic flavor you can reduce the amount of garlic. You can use chopped regular onions instead of shallots
    4. Traditionally Andhra Pappu is spicy but I made a kid-friendly version of fenugreek dal. I have used green chili for flavor but have used them on whole. If you prefer spicy Pappu split chilies and increase chilli powder
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

     

    Ingredients

    Pressure cook dal

    1/4 cup Toor dal 

    1/8 teaspoon turmeric powder

    1/4 cup moong dal

    2 green chilli

    1/4 cup masoor dal 

    2 + 1/4 cup Water 

    Dal

    1 bunch of methi leaves

    2 + 1/2 water cup 

    1/4 teaspoon turmeric powder

    1/8 teaspoon sugar

    1/2 tablespoon + 1/2 teaspoon salt

    1 tablespoon peanut oil

    1/4 teaspoon sesame oil

    4 garlic, finely chopped

    15 small onions

    1 green chilli 

    To temper

    1/2 tablespoon ghee

    1/2 teaspoon Mustard seeds

    1 teaspoon cumin seeds

    1/2 teaspoon Asafoetida 

    1 teaspoon Kashmiri chilli powder

    How to make Keerai pappu with step-by-step pictures

    Pressure Cook dal

    • Firstly wash three varieties of dal

    • Add  water, turmeric powder, and  green chilli; pressure cook for 4 whistles or cook in rice mode using the instant pot; do natural pressure release

     

    Cook Methi dal

    • Add oil to the pan and when oil turns slightly hot add 1 tablespoon of garlic and saute till they start to change color

    • Furthermore add small onion; saute till onions turn translucent

    • Add tomatoes and mix well

    • Furthermore, add turmeric powder and salt; mix well

    • Add methi leaves and mix well

    • Furthermore, add  sugar and green chilli; saute for around 2 minutes or still tomatoes slightly turn mushy

    • add  cooked dal, water, ginger powder, and salt;  mix well and boil for 5 minutes

    • Cook for 5 minutes, mix well and  turn off the stove

    • In a small tadka pan add ghee and when the ghee is hot add mustard seeds, and cumin seeds; let them splutter

    • Turn off the stove and add asafoetida and Kashmiri red chilli powder; give a quick mix

    • Transfer the tadka to the pappu and turn on the stove

    • Cook for 4 minutes; mix well in between

    • Finally, add sesame oil and turn off the stove

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