Curry Menu The Honest Herbivore

Methi Pappu / Methi Dal Curry



Methi Pappu / Methi Dal Curry

Methi Pappu / Methi Dal Curry, a thick curry, smashed dal and methi leaves, cooked in mustard, garlic, onion tempering.
Prep Time10 mins
Cook Time30 mins
Course: Gravy
Cuisine: South Indian
Keyword: Thick Gravy
Servings: 4
Author: Chaya


  • 1 cup Methi leaves / Fenugreek leaves
  • 1/2 cup Masoor dal
  • 1 medium Onion slices
  • 1 big Tomato roughly chopped
  • 3 - 4 Green chilly
  • 1/2 tbsp Tamarind paste
  • 1/2 tsp Turmeric powder
  • 2 Dry Red Chilly
  • 1/8 tsp Asafoetida
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • 1 tsp Mustard seeds
  • 2 tbsp Oil
  • 1/2 tbsp Salt


  • In a pressure cooker add washed masoor dal, methi leaves, green chilly, tomato, turmeric powder, and water, cook for 3 to 4 whistles.
  • Smash cooked dal mixture.
  • In a kadai add oil, mustard seeds, as mustard seeds starts to splutter, add chana dal and urad dal, curry leaves, asafoetida, crushed garlic, onion slices, one by one, stir well, add dry red chilly, cook till onion gets translucent, add salt, mix well.
  • Add smashed dal mixture, mix well.
  • Add tamarind paste, stir, add water according to curry consistency. Close the lid and cook for 5 mins on low flame.
  • Methi Pappu / Methi Dal Curry ready to have.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating