Here’s one of my mom’s trademark recipes. It’s a combination of methi/fenugreek leaves and chana dal. It tastes and smells so heavenly, and is a great combination to have with rice and a spoon of oil or ghee. Mom mostly plans to make this when I visit her, and I just sit and hog it with rice.... When you’re making it, the flavor of the methi and dal is just tantalizing. I recently made it myself too in a large quantity and saved it in the fridge for a couple of days. It tasted good when mixed with rice and packed for lunch too. Some people call it matodi palya and some call it matwadi palya. I am not sure why the name of it is so, but whatever the name, it is one must-try dish. It takes in very few ingredients and easy to make too. Here’s the recipe....
|Preparation time : 15 min |
Cooking time : 25 min
Serves : 5-6
Ingredients: Chana dal - 1 cup
Methi leaves - 4 cups, picked, washed and chopped
Coconut - ½ cup, grated
Green chilies - 5-6
Dry red chilies - 5-6, vary as per taste
Cooking oil - 2 Tbsp
Mustard seeds - 1 tsp
Turmeric - a pinch
Salt - ½ tsp or as per taste
• Wash and soak chana dal for at least 3 hours
• Pick and wash methi leaves and chop finely
• Once the dal is soaked well, grind it along with chilies, salt and coconut and salt to a coarse mixture. Do not add any water for grinding
• In a non stick / heavy bottomed pan, heat oil and add mustard seeds allow to splutter and turmeric
• Add the methi leaves and sauté for a minute
• Add the ground mixture and mix thoroughly
• Cook well for at least 15 minutes on medium heat. Stir frequently and ensure the mixture is evenly cooked.
• Turn off the flame and let it cool. This can be saved in refrigerator for 4-5 days and outside for ay least 2 days when cooked well.
• Serve with hot rice and a teaspoon of oil.
Tips n Tricks:
• Do not grind the ingredients very finely. Let it be coarse and let there be a few whole grains of dal. This adds a nice taste to the end product.
• The same can be made with other greens, but don’t expect the same taste and flavor as that of methi.