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.
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.
