Methi Poppu

Poppu is a traditional Andhra dish. It’s a dish most andhraites cook everyday. It’s nutritious and protein rich. You will enjoy cooking it as its easy, quick and your kitchen will be filled with the aroma of methi and toor dhal simmering in its seasoning.

Ingredients

• Toor dhal ½ cups

• Methi leaves 1 cup

• Chopped Tomato 1

• Green chillies 5

• Tamarind chocolate size

• Turmeric ¼ tsp

• Crushed Garlic 2 cloves

• Oil 2 tsp

• Mustard ½ tsp

• Cumin ½ tsp

• Red chillies 1

• Curry leaves

Procedure

• Wash the dhal well. Add 1 cup of water, turmeric, 2 green chillies and ½ tsp of oil to it. Pressures cook this for 2 whistles. Once the pressure is released, mash it well with a wooden masher.

• Soak the tamarind in hot water for 10 minutes. Squeeze it well and set aside.

• Transfer the mashed dhal into another vessel, add the chopped tomato, methi leaves and boil it. Can add little water if required.

• Once the tomato and methi are cooked add salt and the tamarind pulp. Boil it for 4 minutes.

Preparing the seasoning

The key to a delicious poppu is its seasoning.

• In another vessel heat 2 tsp of oil. Add the crushed garlic cloves, 2 chopped green chillies, 1 red chilli and fry. Once the garlic has turned brown on its edges add mustard seeds, cumin seeds and curry leaves. Let it splutter before removing it from the heat.

Add the seasoning to the dhal and cook on a low flame for 5 minute.

Delicious methi poppu is ready to be savoured. Its best served with hot rice. Pappad and peanut chutney powder are its best accompaniments.