(Pigeons peas with fenugreek seeds)
There are numerous lentils/legumes preparations all over India. One preparation stands out in the lot is this Pappu. Most of the daals in Andhra are made with incorporating some sort of greens or vegetables. But, this one is made with fenugreek seeds (menthulu/methi seeds)! I learnt this recipe from my dear friend, Vee, who is also from Rayalaseema like my extended family. This is very much unknown to me before my marriage. It almost resembles in smell and taste with plain dal mixed with Avakaya. And, this is a spicy daal. The heat from red chilies balances bitterness of fenugreek seeds. Don't even think of taming the spiciness; making this less spicy will only result an unappetizing daal.
What you need to make this pappu:
1 cup toor daal (pigeon peas)Prep work:
6-7 dried red chilies
1 teaspoon fenugreek seeds
2 cloves garlic
1 tbsp tamarind or 1/2 tsp tamarind paste
1/2 tsp cumin seeds
Salt to taste
1-2 tbsp cooking oil
Pick and wash toor daal. Soak in water. Drain and keep aside.
- In a skillet, heat cooking oil on medium heat. Add red chilies, cumin seeds, fenugreek seeds. Once a nice aroma starts coming, add toor daal. Mix well.
- Add 2-3 cups of water. Cook until daal is almost done. Add garlic cloves, simmer for 2-3 mins.
- Add tamarind. Cook until daal is fully done and tamarind is soft.
- Remove from heat, add salt and mash well. Serve with steamed rice or roti.
or, you may do this in a pressure cooker: after step 1, add water, place garlic and tamarind on top of the water so that the tamarind wouldn't touch the daal. Close the lid and cook for 3 whistles or until the daal is cooked well.
Pressure-cooked Menthi Pappu
Menthi pappu served with roti and brinjal curry.My contribution for RCI - Andhra Cuisine