Mudhu Palya

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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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.

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