Menthikura and pesarapappu is a healthy and delicious combination. This is an amazing side dish to any Indian meal.
About the Recipe
Once the chilly weather season begins, I start making nutritious and hearty dishes to make sure we feel healthy. Soup and chili are the first thing that comes to mind. Like this instant pot noodle soup or this delicious vegetarian pizza soup. This simple dal/ brothy soup with lentils is sure to liven up your taste buds. This moong dal rasam with fresh spice powder is a perfect weeknight dish. Fresh Methi (fenugreek leaves aka menthikura in Telugu) is easily accessible in Indian grocery stores. They have a slightly bitter aftertaste like any other hearty greens like mustard or collard. But once cooked the bitterness is not that pronounced and is really delicious. Methi leaves and moong dal is a good combination to make pappu or dal. But today’s recipe is more like a soup, the consistency is more brothy instead of thick like a dal. The fresh spice powder adds tons of flavor to the soup and makes it taste very earthy and slightly spicy. Finally adding lemon juice to the methi soup/ rasam gives it the required tang or zing that makes this dish super delicious.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Ingredients needed to make this hearty methi moong dal soup recipe:
Moong dal Methi leaves - I prefer using fresh menthikura/ fenugreek leaves, but you can definitely use frozen methi as well.Mustard & cumin seedsTurmeric & saltGarlic, green chilies and curry leavesLemon/ lime juice
There are only 3 ingredients in the spice powder:
Coriander seedsFenugreek seeds Peppercorns
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here is the recipe for the methikura moong dal rasam: Dry roast the ingredients under ‘Spice powder’ until fragrant, about 3~4 minutes. Cool and grind to a powder either in a mortar & pestle or a spice blender. Cook moong dal till tender and keep ready. I pressure cooked dal for 3~4 whistles or cook in an Instant Pot for 6 minutes on high pressure. Heat oil in a saucepan, add mustard seeds, cumin seeds, dry red chili and green chilies. Once the seeds start to splutter, add curry leaves and garlic. Cook till garlic turns golden. Next add the chopped methi leaves and cook till the leaves are wilted and cooked through, about 3~4 minutes. Add the cooked dal, turmeric, salt and 2 cups of water. Mix well and bring the mixture to a boil and simmer for 2~3 minutes. Add the ground spice powder, mix well and turn off the heat. Finally add the fresh lemon juice and stir well. Serve hot with steamed rice.
Expert Tips
Make a double or triple batch the spice powder/ rasam powder recipe. It is great to have on hand to make this methi soup in no time. Store in an airtight container for up to 1 month.I prefer using fresh menthikura/ fenugreek leaves, but you can definitely use frozen methi as well.Store leftover moong dal soup in an airtight container in the fridge for up to 3 days. Soup will thicken as it sits. So add some water to adjust the consistency before reheating.To make the lentils on the stove pot, cover dal with enough water in a saucepan. Bring the mixture to a boil, lower the heat and simmer till the lentils turn mushy,. This might take about 20~30 minutes.
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Here are some more recipes with methi leaves that you might like: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
