Swetha’s Cookbook

Methi Dal

Generally we make methidal using moongdal and methi leaves. We call it menthikura pappu in Andhra. This is very interesting recipe, because instead of making methidal we are making  vadas,and then we are mixing vadas in methi,thus the name in telugu is menthi koora lo pesarapappu vadalu.when I was a kid I hate dal and I never used to eat it.

 But that time there are some standard recipes and moms used to follow that, but now there are many variations and now a day’s moms are very particular about giving nutritious food to kids, in any form. Kids who don’t eat dal will love this moong methi.so moms……… try this recipe and feed your kids. Even elders will love this recipe. So try this Andhra recipe and enjoy……

Ingredients:
Methi leaves/fenugreek leaves/menthi koora-1 big bunch (washed and picked)
Greenchillipaste-1/2 tsp
Oil-2tbsp
Turmeric-1/4 tsp
Onion (small)-1(finely chopped)
For Batter:
Greenchillies-2
Moongdal-1/2 cup(soak in water for 1hour)
Salt-to taste
Ginger-1inch piece
For tadka/poppu/tempering:
Oil-2tsp
Mustard seeds-1/2 tsp
Urad dal-1tsp
Jeera-1/2tsp

Methi Dal1

Pre-process:
Take moongdal, salt, greenchillies, ginger in a blender and blend into a coarse paste.
Clean methi leaves and boil it in water till leaves are nicely boiled.
Procedure:
Heat 2tbsp oil in a skillet and take batter into your hand and release small amount of batter into skillet, to make vadas of 1rupee coin size each and fry till they are golden brown on both sides. At a time you can make 10 vadas in skillet. Make vadas and keep them aside.
Heat 2tsp of oil in a kadai and add jeera, mustard seeds and urad dal and allow mustard seeds to pop.
Add onions, turmeric and fry till golden brown.
Add greenchillies paste and fry for 30 seconds and add boiled methi leaves,salt and mix well.
Fry methi leaves for 2 minutes and add vadas and mix well.

Serving ideas:
Goes well with rice.

Note:
While boiling methi leaves don’t add more water .add enough water and boil because if you add more water and boil it. After boiling you should drain the extra water, so that all vitamins from methi leaves will go away when you drain it.