Pappu Menthi Kura/ Methi Toor Dal/ Fenugreek leaves in Lentils

Lentils are nutritious. By adding greens, we can make them more healthy and delicious. Today's recipe is Pappu Menthi Kura/ Methi Toor Dal/ Fenugreek leaves in Lentils. We can cook methi dal in two ways. Cook lentils/dals separately and then temper the dal by adding methi in tempering. Today I am cooking methi and dal together and then tempering the dal,  which is another method. 

Ingredients:

• Kandipappu/Toor dal - 1/2 cup
• Menthi Aaku/ Methi/Fenugreek Leaves - 1 cup
• Turmeric powder - 1/2 tsp
• Onion - 1/2
• Tomato - 1
• Green Chillies - 4
• Salt to taste

For Tempering/Poppu:

• Oil - 2 tbsp
• Ghee - 1 tbsp
• Avvalu/Mustard seeds - 1 tsp
• Jeera/Cumin seeds - 1 tsp
• Dry red chillies - 3
• Garlic cloves -  4
• Curry leaves - 6

Preparation:

• Wash menthi aaku/methi leaves and chop them. Chop onion, green chillies and tomato.
• Take kandi pappu/toor dal in a pressure cooker, wash it and and onion, green chillies, tomatoes,   Menthi aaku/methi, turmeric powder and 1.5 cup water and cook upto 3 to 4 whistles.
• Heat oil and ghee in a pan, add crushed garlic, mustard seeds, cumin seeds, red chillies and curry leaves and fry until mustard seeds splutter and add this to cooked dal-methi mixture and serve with rice or chapati.