Matvadi palya recipe
"Discover the popular and incredibly nutritious Matvadi palya, a stir-fry recipe hailing from Karnataka. This step-by-step guide features pictures and a video to help you prepare the mouthwatering Menthya soppina matvadi or matodi palya. The recipe includes ingredients such as toor dal, fenugreek leaves, green chili, coconut, ginger, and a blend of spices.This particular variation is called menthya soppu or menthe soppu matvadi palya, but you can easily substitute fenugreek leaves with cluster beans or French beans. It is a delightful stir-fry recipe and happens to be my son's favorite. Matvadi, matawadi, or matodi palya can be prepared using either toor dal or chana dal (Bengal gram dal)." Typically, Matvadi palya is made with a generous amount of oil. The mixture of dal and methi leaves is sautéed in oil for an extended period. While it yields a delicious flavor, it demands a significant quantity of oil and consumes considerable time. To address these concerns, I have steamed the dal and leaves mixture and subsequently added a tempering. This alternative method creates a healthier stir-fry recipe. Additionally, you can serve it as an evening snack or usli.
Ingredients
- 1 cup toor dal (or chana dal)
- 3 - 4 cups chopped fenugreek leaves
- 2 - 4 green chili
- 1 " length ginger
- 1/2 cup grated coconut
Ingredients for tempering:
- 4 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 red chili broken
- 1 tsp urad dal
- 1 tsp gram dal
- 5 - 6 curry leaves
- A generous pinch of turmeric powder
- A generous pinch of asafoetida
- Salt as per your taste
- 2 tsp lemon juice (optional)
Instructions
- Rinse and soak toor dal or chana dal for 2 hours.
- After soaking drain the water. Coarse grind the dal along with green chili and ginger without adding any water.
- Transfer it to a wide bowl.
- Pick and clean the fenugreek leaves. Rinse and finely chop it.
- Now add in finely chopped fenugreek leaves and grated coconut into the bowl, which has ground dal.
- Give a quick mix.
- Next steam it for 15 minutes.
- Once steamed, crumble it using a flat spatula.
- Prepare tempering using oil, mustard seeds, urad dal, gram dal, broken red chili and curry leaves.
- Add in asafoetida and turmeric powder.
- Next add in steamed and crumbled toor dal and fenugreek leaves mixture. Also add in salt as per your taste.
- Give a quick mix and cook under low flame for 10 minutes. If you feel the palya is very dry..sprinkle little water and cook for some more time. At the end add in lemon juice. Serve it with rice or chapathi.
Tried this recipe?Let us know how it was!