Senaga Pappu Menthu Kura – Fenugreek Leaves Stir Fried in Lentils

Methi Channa dal is a semi dry (sukha) curry that is nutritious. Made with methi (fenugreek leaves) and channa dal (split bengal gram). Fenugreek leaves are rich in iron, vitamins, and minerals and is generally cooked with potatoes or lentils. Fenugreek leaves have many medicinal properties and help in improving digestion, reducing colic, relieving constipation, and hemorrhoids.

Channa Dal (Bengal Gram) is nutritious and has a sweet, nutty flavor and is easily digested. Its a popular lentil in India and generally used in dal dishes and to prepare savories. Channa dal is roasted and powdered into chickpea flour (besan), another widely used ingredient in nearly every regional Indian cuisine. Besan is the basic ingredient in preparing bajjis,a popular snack in India.

Ingredients:

1 bunch of fresh methi (fenugreek) leaves, picked, washed chopped
1 small cup senaga pappu (channa dal, split bengal gram)
1 tsp coriander pwd
1/2 tsp red chilli pwd
2 cups water
1/3 tsp turmeric pwd (pasupu, haldi)
1 tbsp oil
1/2 tsp cumin seeds
4 garlic flakes finely chopped
pinch of asafoetida (hing)
1 green chilli finely chopped
2 medium tomatoes finely chopped
salt

Wash the channa dal and add two cups of water, salt, coriander pwd and turmeric pwd pressure cook till one whistle. The dal should be soft and not mushy.
Heat oil in a skillet. Add cumin seeds and let them splutter and now add the garlic and hing and fry for few seconds.
Now add tomatoes and green chillies and fry till oil separates.
Add the chilli pwd and mix well.
Add chopped methi and the cooked dal and let it simmer for 10-12 minutes covered. The consistency of the dal is semi dry.
Serve hot with roti or rice.

Senaga Pappu Menthu Kura – Fenugreek Leaves Stir Fried in Lentils

  Prepare time:
 Cook:
 Serves: 5

 Main Ingredients:

  •  methi
  •   bengal gram

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Methi Channa dal is a semi dry (sukha) curry that is nutritious. Made with methi (fenugreek leaves) and channa dal (split bengal gram). Fenugreek leaves are rich in iron, vitamins, and minerals and is generally cooked with potatoes or lentils.
  • http://www.blogger.com/profile/9653254 Sury

    I love methi, Sailu, and this sounds like a tasty dish. Will definitely make it soon and report to you. I plan to skip the butter part though ๐Ÿ˜›

  • http://80breakfasts.blogspot.com/ joey

    I love Indian food so I’m sure to be visiting here again…like dal too ๐Ÿ™‚ YUM!

  • paz

    I have to look for asafoetida. That is a new spice to me.

    Paz

  • http://www.blogger.com/profile/9653254 Sury

    We made this in our kitchen today, Sailu and it tasted absolutely yummy! Am so glad to learn a new methi recipe. Thanks!

  • Simi

    thanks for this recipe! I love methi and was bored of making the same old aloo methi, I tried this yesterday and it came out very very good. simple in flavor. This is going to be a regular feature in our kitchen

  • Sirisha

    I don’t think I ever had Methi with Senagapappu until today.

    This was good and comforting.

    Hope you are having a great New Year Sailu!