Ingredients

• Methi -1 bunch
• Toor dhal - 1 cup
• Green chillies - 3-4
• Coriander powder -1 tbsp
• Jeera powder - 1/2 tbsp
• Dry coconut powder - 1 tbsp
• Rice flour - 1 tsp
• Oil - 1 tsp
• Coriander leaves for garnishing

How to Make Mudhu Palya

• Cook tuvar dal in the pressure cooker and strain it well so that the dhal is not watery but a smooth paste.
• Cut the methi leaves finely.
• For the masala, grind (without adding water) the green chillies, coriander powder, jeera powder and dry coconut powder, in the mixie.
• Now heat the pan and add a little oil.
• After the oil is heated, add some mustard seeds.
• When the seeds splutter, add a little asafoetida.
• Add the ground mixture, and fry for 1 to 2 minutes.
• Now, add the finely chopped methi leaves. Fry for a minute.
• Add 1/4 cup water, so that the leaves lose their raw bitter taste.
• After about 5 to 6 minutes, when the water has all evaporated, add the cooked dhal to the mixture. Allow it to boil.
• Now add salt, a little jaggery and tamarind juice (make sure that the tamarind juice is not too watery but a little like paste).
• Allow the mixture to blend well. Let it boil.
• Seconds before you are done, add the rice flour followed by 1 tsp of oil. Mix well.
• Garnish with coriander leaves on top.
• This dish is mostly eaten with rice but it also goes along well with rotis.