Menthulu (Fenugreek) Pappu

Ingredients:

Toor Dhal	½ cup
Onion	1 Medium
Sour Tomato	2 Medium
Red chilli long	6 – 8 nos (deseeded)
Fenugreek seeds	½ tsp
Garlic	6 – 8 Cloves
Asofoetida	3 pinch
Oil	2+1 tbsp
Ghee	2 tsp
Turmeric powder.	¼ tsp
Tamarind	small lemon size
Mustard	¼ tsp
Sambar onion (shallots)	4 small
Curry Leaves	few
Coriander leaves (Chopped)	2 tbsp
Salt	to taste

Method:

1. Cut onion into slices. Break red chillies (discard the seeds). Wash dhal and drain the water. Keep aside.
2. Peel the sambar onions, cut tomatoes into cubes, wash curry leaves and chop coriander leaves. Soak tamarind in little water. Keep aside. (This can be done once pressure cooking is over).
3. Heat a cooker and pour 2 tbsp of oil. When oil becomes hot, add fenugreek seeds, red chillies, garlic cloves and sliced onion and washed dhal. Lower the flame and fry till nice aroma comes out and dhal turns into light brown colour.
4. Pour 2 cups of water. Add turmeric, asafoetida and little salt. Cover the lid and pressure cook it for 5 whistles, lower the flame and continue cooking for 10 more minutes. Switch off the flame. Once the cooker cools down, open the lid and mash dhal mixture well and keep aside.
5. In another kadai, pour 1 tbsp oil and heat. Add mustard. Allow to splutter. Add sliced sambar onions and fry till golden brown. Add tomatoes, curry leaves and salt. Fry till tomatoes becomes soft and mushy. Now add strained tamarind water along with half cup of water. Let it boil.
6. Now add mashed dhal. Mix well. If needed water can be added depending on the thickness. Adjust the salt. Cook further for 2-3 min. Add 2 tsp of ghee before switching off the flame. End with chopped coriander leaves. Tasty dhal is ready.
7. Serve with hot rice or roti. 

Tip : Cooking in low flame tastes better.