Menthi Kura Pappu

Instructions

1. 1

   Cook the dal: In a pressure cooker, add the rinsed toor dal, chopped fenugreek leaves, onion, tomato, green chillies, and turmeric powder. Pour in 3 cups of water and mix well. Close the lid and pressure cook for 4-5 whistles on medium heat, or until the dal is soft and mushy. Let the pressure release naturally.

2. 2

   Mash the dal and add seasonings: Open the pressure cooker once the pressure has settled. Using a whisk or a ladle, mash the dal mixture to a slightly coarse consistency. Add the tamarind paste (or tamarind water), red chili powder, and salt. Mix well. Turn on the heat and let the dal simmer for 4-5 minutes on low heat for the flavors to combine. Add a little hot water if the dal is too thick.

3. 3

   Prepare the tempering (poppu): Heat oil in a small pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Add the cumin seeds, crushed garlic, and dried red chillies. Sauté for about 30 seconds until the garlic is fragrant and lightly browned. Finally, add the curry leaves and a pinch of hing. Be careful as the leaves will splutter. Cook for another 10 seconds.

4. 4

   Combine and serve: Pour the hot tempering over the simmering dal. Mix well and turn off the heat. Serve Menthi Kura Pappu hot with steamed rice and a dollop of ghee.