Methi tomato pappu is a lentil based Andhra curry and heart warming dish. This dal is loaded with moong dal, fenugreek leaves and tomato.
This recipe is so versatile that it can be either served as a lentil soup or with rice and chapathi. It can be prepared in just no time in about 15- 20 minutes.
Fenugreek leaves has many health benefits. It helps to reduce LDL-Cholesterol, triglyceride and high blood sugar levels in diabetics. On the other hand, moong dal is a super food for weight loss and detoxifies the body.
1 cup Moong dal
1 bunch of Fenugreek leaves, (keep only leaves, discard stem)
1/2 tsp Lemon juice (optional)
2 tsp Ghee
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Fenugreek seeds
3 Green Chilies, slit lengthwise
A sprig of Curry leaves
- Pressure cook moong dal, fenugreek leaves and tomato with 3 cups of water
- Heat ghee in a pan. Add mustard seeds, cumin seeds, fenugreek seeds, green chilies and curry leaves. When it starts to sizzle, pour the season on top of cooked dal
- Season with salt and add lemon juice
- Serve hot