Pappu is nothing but Dal cooked on its own or with some vegetables or edible greens, is a classic Andhra cuisine is spicy and delicious! A dry curry and different podis and pappad are like heaven have come down to earth.

photo updated on 5th Jan 2018

This is an Andhra dish I learned from Swapna's mum, My friend Uma also keeps doing this often, This is the third time I am making this. uma, who is from Andra gave me a thumb sign after eating it. So, here I am with the recipe. Basically, they cut green chilies into it and cook with the dal and green leaves, I have altered it a little, as my children have to eat, I did not want them to bite hot and spicy chili bits. Otherwise, the method is same. But, one more thing I have changed is I have used different combinations of vegetables and leaves whenever I cooked this. Uma told me even using parsley it was good so, I did try that too.... and it came out well, you can use a variety of vegetables and green leaves to cook this Pappu.

Ingredients:

1 bunch Methi/Fenugreek/Menthya soppu Leaves
1 bunch Dill leaves
1 Tomato
1 cup Tuvar Dal
2 to 3 Green chillies
1/4 tsp Turmeric powder
4 to 5 Garlic pods
2 medium onions
1 to 1 and  1/2 tsp Red chilli powder (instead of Red chillies)
salt as required
2 tbsp Thick Tamarind extract
1 tsp Dhania powder
1 tsp cumin powder
1 tbsp oil

Seasoning:
1/4 tsp Mustard seeds
1 tbsp urad dhal
1/2 tbsp channa dal
2 to 3 Red Chillies
1 stalk Curry leaves

METHOD:

Wash the Green leaves thoroughly and chop them, wash Dal.
Take a Vessel, Add the chopped leaves, Washed Dal, a pinch of turmeric powder, green chilies, 1 Onion and 2 cloves of garlic pressure cook them till 2 to 3 whistles.
Allow it cool, Meanwhile, Take a wok or pan heat oil, add the seasonings with red chilies, chopped garlic, and chopped onions and fry them till they become transparent.
Then add the Tomatoes and saute until they are cooked
Take the cooked dal along with the greens, mash them thoroughly with a masher, until dal and green leaves are well combined together.
Add the fried seasonings, required quantity of salt and allow it to boil for few minutes with the tamarind extract.
Add 1 tsp of Dhania powder and  1 tsp of cumin powder
Garnish it with chopped coriander and  curry leaves and allow it to boil for another 2 minutes
serve hot with cooked rice and a dollop of ghee.

NOTE:

Increase or Decrease  chilies or Tamarind according to individual taste
You can use Red chili powder instead of Red Chilies
When using Tomatoes check the sourness of the fruit and add Tamarind, you can also use Green gram dal with this instead of Tuvar Dal
Swapna's mum even told me you can omit dhania, jeera and chili powder and add Dhaniyalu podi in it. This podi I will be posting it in my Masala powder Recipes.

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Methi & Dill leaves Pappu (Andra dish)

Pappu is nothing but Dal cooked on its own or with some vegetables or edible greens, is a classic Andhra cuisine is spicy and delicious! A dry curry and different podis and pappad are like heaven have come down to earth.

Course Main Meals (Lunch/ Dinner)

Cuisine Andhra Cuisine

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4

Author Jayasri

Ingredients

• 1 bunch Methi/Fenugreek/Menthya soppu Leaves
• 1 bunch Dill leaves
• 1 Tomato
• 1 cup Tuvar Dal
• 2 to 3 Green chillies
• 1/4 tsp Turmeric powder
• 4 to 5 Garlic pods
• 2 medium onions
• 1 to 1 and 1/2 tsp Red chilli powder instead of Red chillies
• salt as required
• 2 tbsp Thick Tamarind extract
• 1 tsp Dhania powder
• 1 tsp cumin powder
• 1 tbsp oil
• Seasoning:
• 1/4 tsp Mustard seeds
• 1 tbsp urad dhal
• 1/2 tbsp channa dal
• 2 to 3 Red Chillies
• 1 stalk Curry leaves

Instructions

• Wash the Green leaves thoroughly and chop them, wash Dal.
• Take a Vessel, Add the chopped leaves, Washed Dal, a pinch of turmeric powder, green chilies, 1 Onion and 2 cloves of garlic pressure cook them till 2 to 3 whistles.
• Allow it cool, Meanwhile, Take a wok or pan heat oil, add the seasonings with red chilies, chopped garlic, and chopped onions and fry them till they become transparent.
• Then add the Tomatoes and saute until they are cooked
• Take the cooked dal along with the greens, mash them thoroughly with a masher, until dal and green leaves are well combined together.
• Add the fried seasonings, required quantity of salt and allow it to boil for few minutes with the tamarind extract.
• Add 1 tsp of Dhania powder and 1 tsp of cumin powder
• Garnish it with chopped coriander and curry leaves and allow it to boil for another 2 minutes
• serve hot with cooked rice and a dollop of ghee

Notes

Increase or Decrease  chilies or Tamarind according to individual taste
You can use Red chili powder instead of Red Chilies
When using Tomatoes check the sourness of the fruit and add Tamarind, you can also use Green gram dal with this instead of Tuvar Dal
Swapna's mum even told me you can omit dhania, jeera and chili powder and add Dhaniyalu podi in it. This podi I will be posting it in my Masala powder Recipes.

The post Methi (Fenugreek) and Dill leaves Pappu(Dal) Andhra Cuisine appeared first on My Veg Fare.

METHI PARATHA (FENUGREEK LEAVES PARATHA)

Ingredients:

• 1 cup of Methi leaves (1 bunch with tender stalked methi leaves)
• 1 tsp of Turmeric
• 1 tsp of Chilli powder
• 1 tsp of Dhania powder
• 1/2 tsp of Jeera powder
• 1 tsp of Thyme (Omam)
• 1 tsp of salt
• 1 to 2 tbsp of oil or Ghee
• 2 to 3 cups Wheat Flour

METHOD:

1. Wash and cut the Methi leaves
2. Take them in a bowl, add all the above said ingredients and mix well, Then in the end add Wheat Flour and with adding water little by little make it into a chapati dough.
3. Make them into round pulkas that is do not fold them like chapatis roll them with the help of rolling pin and cook on both the sides, allow them to cook first when you see tiny red marks coming up on them smear them now with oil or ghee turning to both sides cook them evenly.
4. Serve these hot methi paratha with a cup of thick curds of plain Yoghurt's.

The post Methi Paratha (Fenugreek Leaves Paratha) appeared first on My Veg Fare.