To begin making the Menthia Keerai Paruppu Usili Recipe, we will first soak the toor dal also known as pigeon peas in water for about 3 to 4 hours.

Once the dal is soaked until soft; drain the excess water. Into a food processor, add in the toor dal, adding very little of the water from soaked dal, salt to taste, one or two halved dried red chillies, you can add more if you like it spicier. Blend the lentils into a coarse mixture. You want the Paruppu Usili to have a coarse texture when steamed.

Grease the steamer plates or idli plates with a little bit of oil and spoon the ground toor dal (paruppu usili) mixture into the steamer plates.

Place the filled steamer plates into the steamer and steam for 10 minutes on high heat. Once steamed, turn off the heat. 

Transfer the steamed dal into a bowl and allow it to cool until we prepare the methi leaves for the usili.

If you are using steamed vegetables proceed the similar way and if you are using green capsicum or vazhaipoo you will have to cook them on low heat until softened. Proceed with the instructions below.

Heat 1 teaspoon of sesame oil in a frying pan, add in a teaspoon of mustard seeds and allow it to crackle. Add in the chopped curry leaves, hing, and stir fry for a few seconds.

Next add in the cooled and crumbled steamed toor dal mixture into the leaves. Stir fry the steamed toor dal in the seasoning until it gets well coated.

Cover the lentils and allow it to simmer until we get the methi leaves ready.

To cook the methi leaves, heat a teaspoon of oil into a pan; add in the chopped methi, also known as fenugreek leaves into the oil and saute until the methi leaves are softened.

Add in the sauteed methi leaves into the lentil crumble and stir well to combine the leaves into the usli. Check for salt levels and adjust according to taste. Transfer to a serving bowl.

Serve the Menthia Keerai Paruppu Usili along with Vathal Kuzhambu (a tamarind based curry/gravy) along with hot white Steamed Rice for warm and comforting lunch.