Learn how to make Andhra Style Menthi Kura Pappu recipe with detailed step by step pictures. Telugu style Methi Dal Tadka recipe, methi leaves dal recipe, Methi Moong Dal tadka recipe, menthikura pappu recipe – best side dish for hot rice & a dollop of ghee!
Menthi Kura Pappu is a simple and delicious Andhra style methi dal tadka, a tempered lentil curry made with  Methi Leaves/Fenugreek Leaves. By nature, fenugreek leaves are slightly bitter. But when cooked with moong dal, it makes for a tasty side dish is delicious with hot rice & some ghee. Obviously, this is a humble family recipe that is quite common in any Andhra or South Indian household. But it is also extremely comforting and super easy to make.
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Key Ingredients
Menthi Kura (Telugu) means Methi Leaves or Fenugreek Leaves, is one of the main ingredients in this simple dal tadka recipe.
Moong Dal is the other key ingredient in this Pappu recipe. It is common to make Andhra Style Pappu recipe with Toor Dal/Split Pigeon Peas. But for this recipe we have always used Moong Dal/Split Yellow Gram at home. It tastes better compensating the slight bitterness from the methi leaves.
Green Chilly is the only spice ingredient in this recipe. It is a mild & subtle dal tadka that is not very spicy at all.
Turmeric Powder is a must and so is Asafoetida/Hing. These are the only spice powders we use in this recipe.
No Pappu recipe is complete without the traditional tempering/tadka. In this recipe, we temper our dal with Mustard Seeds, Cumin Seeds, Red Chillies and Asafoetida.
Tips & Important Notes for Making Menthi Kura Pappu
Andhra Style Methi Dal Tadka is a simple, beginner-friendly recipe but be sure to follow the below notes when you try it.
- Both moong dal and methi leaves do not take long enough to cook at all, it can either be cooked directly on stove-top or pressure cook for a quick two whistles.
- Pressure cooking methi leaves removes the bitterness to an extent, but in order to retain the color, it can also be cooked in moong dal that is pressure cooked. It retains a mild crunch and the taste of the methi leaves.
Substitutions & Variations
- It is very easy to substitute the fenugreek greens with any other green leafy vegetables like spinach or amaranth leaves too.
- This version of Menthi Kura Pappu is mildly spiced and very simple. Apart from the methi leaves, onions and tomatoes can also be added.
- Tempering with crushed garlic cloves is a great flavor addition.
- Toor Dal can be used instead of the moong dal, just increase the number of whistles to 3-4 to ensure it is cooked.
Serving Suggestions
Andhra Menthikura Pappu is best served hot with rice and a dollop of ghee, with potato fry or raw banana fry. It can be stored in an airtight container in fridge for upto 2 days. But it is better to consume it the same day, as greens are cooked.
Similar Recipes
Menthi Kura Pappu Recipe with Step by Step Pictures
In a pot add ¼ cup Moong Dal (washed & drained), ½ cup Finely Chopped Methi Leaves, 1 -2 Green Chillies cut into halves, ¼ teaspoon asafoetida.
Add water just enough to cover the dal and pressure cook on medium to high flame for 2 whistles. Let the pressure drop naturally before opening the cooker. Dal & greens should be cooked.
Add ¼ teaspoon turmeric powder, salt as needed and mix well, put the pot back on low heat. Cook on low flame until it is boiling.
Meanwhile heat a small pan with 1 teaspoon oil. Add ¼ teaspoon mustard seeds, ¼ teaspoon cumin seeds and 1 dry red chilli cut into 2-3 pieces. As they begin popping, add ¼ teaspoon asafoetida and remove from heat. Add it to the dal. Remove from heat.
Serve hot with steamed rice and a dollop of ghee, with a side of potato roast, aratikaya vepudu or any vegetable of your choice.
Recipe Notes
- Adjust the number of green chillies as per spice preference.
- For a spicier version, add ¼ to ½ teaspoon of red chilli powder along with green chillies.
- If you do not want to use pressure cooker, cook the dal and greens in a closed pot directly on stove top until the dal is cooked soft.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Menthi Kura Pappu | Andhra Style Methi Dal Tadka
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
Main Ingredients
- ½ cup Finely Chopped Methi Leaves/Fenugreek Leaves Tightly Packed
- ¼ cup Moong Dal
- 1-2 Green Chillies
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Asafoetida/Hing
- Salt as needed
- Water as needed
Tempering
- 1 teaspoon Oil
- ¼ teaspoon Mustard Seeds
- ¼ teaspoon Cumin Seeds
- ¼ teaspoon Asafoetida/Hing
- 1 Dry Red Chilli
Instructions
- In a pot add ¼ cup Moong Dal (washed & drained), ½ cup Finely Chopped Methi Leaves, 1 -2 Green Chillies cut into halves, ¼ teaspoon asafoetida.
- Add water just enough to cover the dal and pressure cook on medium to high flame for 2 whistles. Let the pressure drop naturally before opening the cooker. Dal & greens should be cooked.
- Add ¼ teaspoon turmeric powder, salt as needed and mix well, put the pot back on low heat. Cook on low flame until it is boiling.
- Meanwhile heat a small pan with 1 teaspoon oil. Add ¼ teaspoon mustard seeds, ¼ teaspoon cumin seeds and 1 dry red chilli cut into 2-3 pieces. As they begin popping, add ¼ teaspoon asafoetida and remove from heat. Add it to the dal. Remove from heat.
- Serve hot with steamed rice and a dollop of ghee, with a side of potato roast, aratikaya vepudu or any vegetable of your choice.
Notes
- Adjust the number of green chillies as per spice preference.
- For a spicier version, add ¼ to ½ teaspoon of red chilli powder along with green chillies.
- If you do not want to use pressure cooker, cook the dal and greens in a closed pot directly on stove top until the dal is cooked soft.
Sowmya
Love methi leaves. As you mentioned, methi dhal is a comforting and healthy food. Nice recipe
Ramya
Thanks Sowmya 🙂