Ingredients

• 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.