Thursday, August 3, 2023



Today's recipe is for a dish made with Fenugreek Leaves- which are called Menthe Soppu in Kannada- and lentils.We cook the fenugreek leaves with a ground paste of Bengal Gram/Channa Dal and spices. This dish is popular in my Home State of Karnataka. 

As you know, Fenugreek Leaves have numerous health benefits as detailed in this article in HealthifyMe,

Elsewhere in this blog, you will find recipes for dishes made with Fenugreek Leaves, such as:-

By the way, we do not use onions or garlic in making this dish, which makes it popular amongst those who don't use these ingredients in their cooking. 

It is easy to make and is rich in proteins making it a good food choice for diabetics in particular.

Please do try it out and let me know how you liked the Menthya Matvadi Palya.


  • Menthe Soppu/ Fenugreek Leaves/ Methi Leaves, 3 cups 
  • Kadalebele/Bengal Gram/ Chana Dal, 1 cup
  • Fresh Coconut Gratings, 1/2 cup
  • Ginger, 1 " piece
  • Green Chillies, 5
  • Lime Juice, 1 tsp 
  • Salt, to taste
For Seasoning:-
  • Mustard Seeds, 1 tsp
  • Urad Dal/ Black Gram, 1 tsp
  • Chana Dal/Bengal Gram,  1 tsp
  • Turmeric Powder, 1/4 tsp
  • Hing/ Asafoetida, 1/4 tsp
  • Curry Leaves, a few
  • Red Chilli, broken into halves, 1
  • Oil, 3 tbsp

Remove the fenugreek leaves from their stalks, wash thoroughly and chop them. Keep aside
Wash and soak the chana dal for 2-3 hours
Discard the water and transfer to mixer jar
Peel and chop the ginger

In a mixer jar, grind together the chana dal, fresh coconut gratings, chopped ginger, and green chillies to a coarse paste without adding any water
Transfer the ground paste from the mixer to a flat, round plate and add the chopped fenugreek leaves
Add salt to taste and mix well

Keep this plate in a steamer with adequate water and steam for about 20 minutes on medium heat

Switch off the gas and allow the steamer to cool 
Remove the steamed mixture of dal and fenugreek leaves and crumble/ break it into small pieces using a fork

Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds
When they splutter add the chana dal and urad dal and saute till they change colour
Next add the turmeric powder, asafoetida, curry leaves, and broken red chilli
Saute for a few seconds
To this add the steamed and crumbled mixture of dal and fenugreek leaves and mix well
On medium heat cook this for about 10 minutes, stirring from time to time, till the raw smell goes and the Matvadi Palya gets well roasted
Switch off the gas
Finally, squeeze the lime juice on the Matvadi Palya and mix well
Transfer to serving bowl
Serve hot as a side dish with hot steamed rice and saaru

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