Menthye Soppina Thove

Lentils cooked with fenugreek green, jaggery and coconut


  • 1 bunch Methi Leaves, washed and finely chopped
  • 1 cup Toor dal
  • 4 teaspoons grated fresh coconut
  • 2 teaspoons oil
  • Curry leaves
  • Red Chillies
  • Jeera
  • Hing
  • Mustard seeds
  • Turmeric
  • Salt as needed
  • 2 teaspoons Jaggery


  1. Pressure cook the Toor Dal.
  2. Heat oil and splutter hing, mustard seeds, jeera, red chillies and curry leaves.
  3. Add Methi leaves and let it cook for a few minutes until done
  4. Add the cooked dal, salt to taste, coconut, jaggery and let it boil for a few minutes.
  5. Serve Menthye Soppina Thove with rice or roti.

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