Name: Rayalaseema Menthi Pappu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: South Indian
Ingredients: 1 cup Toor dal/Pegion dal; 2 tbsp Fenugreek seeds; 5 Dried red chilies; 5 Garlic(Cloves); 2 g Tamarind; 1 Onion(Medium); 1 tbsp Cumin; 1 tbsp Mustard seeds; 1 tbsp Turmeric; 5 tbsp Oil; 2 cups Water; Salt; Curry Leaves, Coriander seeds

Menthi pappu is a well known dish in Rayalaseema in Andhra region. The main ingredients are Toor dal/Pegion dal, Dried red chilies, Fenugreek. The heat from dried red chilies balances bitterness of fenugreek seeds.

1 cup Toor dal/Pegion dal

2 tbsp Fenugreek seeds

5 Dried red chilies

5 Garlic(Cloves)

2 g Tamarind

1 Onion(Medium)

1 tbsp Cumin

1 tbsp Mustard seeds

1 tbsp Turmeric

5 tbsp Oil

2 cups Water

Salt

Curry Leaves, Coriander seeds

In a pan/pressure cooker heat oil in medium flame. Add red chilies, fenugreek, mustard seeds, cumin seeds let them fry for about 3-5 minutes and add onions, garlic, curry leaves, turmeric mix them gently

When good aroma starts then add toor dal and mix it well for around 3 minutes

Add water and keep tamarind in a bowl. Tamarind is kept in bowl to avoid excess sour taste in dal. If you are cooking in pan cook in medium flame until the dal is cooked properly. In case you are cooking in a pressure cooker wait until 3 vessels

Remove from heat and remove tamarind bowl, add salt and mash well. Garnish with coriander leaves and serve.
Rayalaseema menthi pappu can be served with Rice and Roti.