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Methi Dal Recipe | Menthi Koora Pappu

Methi Dal recipe or Menthi Koora Pappu that's served as a side dish with rice or chapathis.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine Indian
Servings 4


  • Methi Leaves – 1 bunch
  • Yellow Moong dal – 1/4 cup
  • Onion – 1
  • Tomato – 1
  • Garlic pods – 3
  • Green chilies – 2
  • Turmeric powder – 1/2 tsp
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Whole dry red chilies – 2
  • Salt – to taste
  • Oil – 1 tsp


  • Trim the roots of the methi leaves bunch and immerse it in a big bowl of water. All the dirt will settle at the bottom of the bowl. Wash the leaves well and chop it roughly.
  • Chop the onion, tomato and slit the green chilies.
  • Take a pressure cooker. Add yellow moong dal, methi leaves, onion, tomato, garlic pods, green chilies, turmeric powder, 1/4 cup water and mix well.
  • Pressure cook for 2 whistles and take off fire. Wait for the pressure to release.
  • Meanwhile, heat a pan with oil. Add mustard seeds and let it splutter. Add urad dal, whole dry red chilies and roast for a few seconds.
  • Transfer the seasoning to the pressure cooker, add salt and mix well. With a masher, mash everything together till the mixture becomes a pulp. I transferred everything to my “Keerai Chatti” and mashed it.
  • If you do not have a masher, transfer the contents to a blender and using the whipper button pulse a few times at regular intervals. Do not grind to a paste.
  • Methi Dal is ready. Transfer to a serving bowl.
  • Serve hot with steaming rice or as a side dish to chapathis.