Methi Pappu / Methi Dal

Step1:

• Pressure cook 1C Toor Dal, 1/4 tsp turmeric powder and 1 tsp oil.
• after 3 whistles turn off the heat and let it cool for 10 min

[note: turmeric and oil helps to cook the Dal softer and faster]

Step2:
In a Bandi:

• Add oil + 1 tsp Urad Dal + once it slightly starts to brown
• add 1tsp Mustard seeds + 1 tsp Jeera seeds + once they splutter
• add 4 Crushed Garlic + 4 red chillies + 10-12 curry leaves + 1 min
• add 1 Onion diced + 6 Green chillies slit length wise + 5 min + 3/4 tsp turmeric + 2 min
• add 1m Tomato + Methi (only leaves) 16 oz + cook until tomatoes and Methi soften

Step3:

• Now add the Dal back into the Bandi + 1tsp Tamarind paste water + 2 tsp Salt
• then cook on slow-med heat for 8-10 min to let the flavors mix with Dal.

Mathi Pappu - all in:

when time is limited, i do this recipe where i add all the ingredients and pressure cook, then i add the poppu/ Tadka:

Pressure cook:
1C Toor Dal
1C Methi leaves
1 Tomato diced
1 tsp turmeric
1 tsp tamarind paste
3/4 tsp gin gar paste
1 stem curry leaves
6 g.chillies slit length wise
few drops oil

Pressure cook the above for 3 whistles on low-med heat. then wait for 10 min for it to cool down.

In another vessel add the poppu:
Heat Oil on 3.5 Heat, once the oil is heated add
3/4 tsp Mina Pappu (once it starts to turn medium brown)
3/4 tsp mustard seeds
1 tsp Jeera tsp
2 tbs Garlic pieces Chopped
4 Red chillies

Then add the poppu in the Dal, add Salt (1.5 tsp) and heat the Dal at low heat for another 10 min for the flavors to mix in.