Lot of my friends drool over the Andhra food for Chutneys, pickles, spicy non-veg dishes and Andhra Pappu. One of my dear friend visits Andhra restaurants only to have Rice and Pappu, nothing else. This recipe is for all those who love Andhra Pappu. It’s my Mom’s version which we just love at home. 

I’ve used Methi leaves/ Fenugreek leaves for my recipe, you can substitute with Palak/Spinach. It tastes awesome but my favorite is with Methi leaves. 

Fenugreek leaves are enriched with minerals like Potassium, Calcium, Vitamin K and Iron.The leaves have good dietary fiber and are enriched with Vitamin C. 

Let’s try this simple, homemade, tasty Methi Pappu……..

Methi Pappu

Ingredients:

Methi / Fenugreek leaves – 1 cup

Toor Dal – ½ cup

Finely chopped Green chillies -  4 nos.
Finely chopped Tomatoes – 2 nos.

Hing (Asafoetida) – a pinch
Turmeric powder- a pinch
Garlic – 4-5 cloves
Oil – 3 tsps
Mustard/Jeera - 1 tsp
Curry leaves – 10-12 nos.
Salt to taste

Method:

Wash the Methi / Fenugreek leaves and Toor dal. Add 3 cups of water, turmeric powder to this and pressure cook for 3 whistles.

 Take a pan, add oil, mustard, jeera, curry leaves, hing and allow it to crackle. Add garlic and green chilies and finely chopped tomatoes. Fry the tomatoes until they are finely cooked. 

Now add the cooked Toor Dal & methi leaves into the pan. Add salt to taste and bring this to boil. To add that extra taste just add a spoon of Ghee but this is optional. 

Serve with hot rice and tangy pickle/avaakai.