Menthi koora pappu

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 400g - toor dal
  • 125g - methi leaves, finely chopped
  • 6 green chillies, cut in two
  • 2-3 red chillies
  • 1 onion, medium, chopped fine
  • 1 brinjal, cubed
  • 2 tomato, chopped in 4
  • 1/4 tsp - jeera
  • 1/2 tbsp - dhania powder
  • Salt
  • 1 tsp - red chilli powder
  • 1.5 tbsp - oil
  • 8 curry patta leaves
  • Hing, a pinch
  • 1/8 tsp - haldi
  • 6 cloves garlic, peeled and crushed
  • 1/2 tbsp - tamarind paste

How to Make Menthi koora pappu

  • Wash tuvar dal in a small cooker (3-5 litre).
  • Add green chillies, red chilli powder, tomatoes, brinjal, dhania powder, haldi and sufficient water (3 inches above dal).
  • Pressure cook the dal up to 3 whistles, let out steam, remove lid.
  • Drain upper layer of watery liquid into a bowl, add tamarind paste and keep aside.
  • Mash the dal with a wooden ladle till the dal is blended well with the vegetables.
  • Add reserved dal water and salt (you can add more water if desired).
  • Heat oil, add hing, mustard seeds, jeera, red chilli pieces, garlic and curry leaves.
  • Fry till the seeds splutter. Add chopped onion and fry till the colour changes to light brown,
  • Add chopped methi leaves, cover and cook for about 3-4 minutes on a low flame, stirring now and then, till the leaves are tender.
  • Now pour the prepared dal over tempering, mix well, cover and simmer for 2-3 minutes.
  • Check salt and remove.
  • Serve with hot plain rice with a spoon of good desi ghee.