Menthia Keerai Paruppu Usili Recipe – Steamed Lentil Crumble with Fenugreek Leaves
Menthia Keerai Paruppu Usili is a traditional and beloved South Indian dish that brings together the earthy flavors of lentils and the slightly bitter notes of fenugreek leaves. This dish features steamed crumbled toor dal (pigeon peas) seasoned with a tempering of mustard seeds, curry leaves, and asafoetida, all combined with sautéed methi (fenugreek) leaves or other vegetables. It is often served with a tangy tamarind-based curry or alongside a warm bowl of steamed rice. The dish is a perfect balance of flavors and textures, offering a wholesome, protein-rich vegetarian option for lunch.
Cuisine: South Indian
Course: Lunch
Diet: High Protein Vegetarian
Ingredients
For the Paruppu Usili (Lentil Crumble):
| Ingredient | Quantity |
|---|---|
| Methi Leaves (Fenugreek Leaves) | 200 grams, finely chopped |
| Salt | To taste |
| Arhar Dal (Split Toor Dal) | 1 cup, soaked for 3 to 4 hours |
| Dry Red Chillies | 4 whole |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
For Seasoning:
| Ingredient | Quantity |
|---|---|
| Sesame (Gingelly) Oil | As required |
| Mustard Seeds (Rai/Kadugu) | 1/4 teaspoon |
| Curry Leaves | 5 whole |
| Asafoetida (Hing) | 1/2 teaspoon |
Preparation Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: Serves 4-6
Instructions
Step 1: Preparing the Paruppu Usili (Lentil Crumble)
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Soak the Lentils: Begin by soaking the toor dal (split pigeon peas) in water for about 3 to 4 hours until soft. Once soaked, drain off any excess water.
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Blend the Lentils: Place the soaked dal in a food processor, adding just a small amount of the water from the soaked dal to help blend. Add salt to taste and the dry red chillies (adjust the quantity based on your spice preference). Blend the mixture into a coarse texture—be careful not to make it too smooth. You want the paruppu usili to retain a slightly crumbly texture after steaming.
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Steam the Lentil Mixture: Grease your steamer plates or idli plates with a little oil. Spoon the coarsely ground toor dal mixture into the plates. Place the filled plates into the steamer and steam for about 10 minutes on high heat. Once done, turn off the heat and allow the steamed dal to cool.
Step 2: Preparing the Vegetables
- Sauté the Methi Leaves: While the lentils are cooling, heat a teaspoon of sesame oil in a frying pan. Add the chopped methi (fenugreek) leaves and sauté them until they are softened and cooked through. If you’re using other vegetables such as capsicum or vazhaipoo (banana flower), sauté them until they soften as well.
Step 3: Seasoning the Lentil Crumble
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Prepare the Seasoning: In a separate pan, heat a teaspoon of sesame oil. Add the mustard seeds and allow them to crackle. Next, toss in the curry leaves and asafoetida (hing). Stir fry for a few seconds to release the flavors.
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Combine Lentils with Seasoning: Add the cooled and crumbled steamed toor dal mixture to the pan with the seasoning. Stir well to coat the lentils evenly with the seasoning and let it simmer for a few minutes to allow the flavors to meld.
Step 4: Combining the Lentils with Methi Leaves
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Mix Methi Leaves with Lentils: Once the methi leaves are cooked, add them to the pan with the seasoned lentils. Stir everything together to ensure the lentils and leaves are well combined. Taste and adjust the salt if needed.
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Serve and Enjoy: Transfer the Menthia Keerai Paruppu Usili to a serving bowl. This dish pairs wonderfully with a tangy Vathal Kuzhambu (a tamarind-based curry) and a serving of hot steamed rice. It’s a complete, comforting meal that’s both nutritious and satisfying.
Serving Suggestions
Menthia Keerai Paruppu Usili is best enjoyed as a part of a traditional South Indian lunch. Serve it with:
- Vathal Kuzhambu: A tangy, spicy tamarind-based curry that complements the flavors of the lentil crumble perfectly.
- Steamed Rice: The simplicity of plain white rice balances the richness of the lentils and the bitterness of the fenugreek leaves.
This dish is rich in protein and fiber, making it a nutritious addition to your meal. The steaming process ensures that the lentils retain their nutrients, while the fenugreek leaves provide a burst of flavor and health benefits.
Tips for Best Results:
- If you don’t have methi leaves, you can substitute them with spinach or other greens. However, fenugreek leaves lend a distinct bitterness that’s hard to replicate.
- For a spicier version, you can increase the number of dry red chillies while blending the toor dal.
- The texture of the paruppu usili should be coarse and not too fine, as this will give the dish the characteristic crumble.
Enjoy the wholesome flavors of Menthia Keerai Paruppu Usili for a truly delightful South Indian experience that’s both hearty and full of flavor!
