Menthikura Pappukura (Methi Dal, Fenugreek leaves Dal)

Ingredients:

• Methi Leaves (Fenugreek leaves chopped) - 1 Bunch.
• Toor Dal (Red Gram) - 1 cup.
• salt to taste

Seasoning:

• Mustard seeds (aavalu)
• Dried red chillies
• Urad dal (minapappu)
• Asefotida (inguva)

Preparation:

Fry the toor dal in a pan with no oil. Add water to it and let it cook. When the dal is half cooked remove the excess water and add the chopped methi leaves. When the dal is hard and firm (birusu) add the salt and do the tadka. Add the tadka to the dal. It tastes good and spicy if more red chillies are added. Serve hot with rice. Goes well with charu/rasam or pulusu.

Palakura pappu (Spinach dal)

Ingredients:

• Moong Dal (pesara pappu, Split green gram) - 1/2 cup
• Chana Dal (senaga pappu, Split black gram) - 2 Tb. sp.
• Spinach - 1 bunch
• Green chillies
• Tamarind (paste)
• Red chilly powder (karam)
• Cilantro
• Jaggery (very small piece)
• Salt to taste

Seasoning:

• Oil - 1 tsp.
• Urad dal (minappappu, split black gram)
• Mustard seeds (avalu)
• Asaefotida (hing, inguva)

Preparation:

Wash spinach thoroughly and chop it. Pressure cook dals (moong and chana) and spinach. Grind salt, green chillies, cilantro and tamarind to a paste. Add the paste to the cooked dal. Add jaggery and red chilly powder. Do the tadka and add it to the dal. Serve hot with rice and a fry curry.