MENTHYA MATVADI PALYA

 MENTHYA MATVADI PALYA

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:-

• Menthi Kura Pappu from Andhra Pradesh
• Vendhaya Keerai Sambar from Tamilnadu
• Methiwali Arhar Ki Dal from North India
• Fenugreek Leaves Rolls a snack

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.

Ingredients:-

• 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

Method:- 

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