Gorikai Matodi Palya - Cluster beans and lentil stir fry

Amongst the authentic Kannada recipes that I have posted, the most famous and sought for recipe is the Matodi palya, made out of methi leaves. It is my mom’s trademark recipe and one of my personal favorites too.

Here’s another similar stir fry, but with cluster beans. This is also a traditional recipe that I’ve heard from my grand mother but for some reason, we don’t make it often. Recently when the only vegetable I had in the fridge was cluster beans, I thought of giving this a try rather than a boring plain palya.

Like its counterpart, it has soaked dal ground and cooked with the beans. The flavors, though simple are amazing. Since my FIL likes it not being too dry, I made it a little moist this time; you can adjust the consistency to your choice. However, if its dry, its shelf life will be more.

Some people call it matwadi palya as well. Whatever the name is, it is as good as the methi version.

It takes in very few ingredients and easy to make too. Here’s the recipe....

Gorikai Matodi Palya - Cluster beans and dal stir fry

Preparation time : 10 min
Cooking time : 25 min
Serves : 4-5

Ingredients:
Chana dal - ¾ cup
Cluster beans - 3 cups, washed and finely chopped
Coconut - ½ cup, grated
Green chilies - 4-5, optional. Else increase the red chilies
Dry red chilies - 5-6, vary as per taste
Coriander seeds - 1 tsp
Asafetida / Hing - a generous pinch
Cooking oil - 2 Tbsp
Mustard seeds - 1 tsp
Turmeric - a pinch
Salt - ½ tsp or as per taste

Method:
• Wash and soak chana dal for at least 2 hours
• Wash cluster beans and chop finely
• Once the dal is soaked well, grind it along with chilies, hing, 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 chopped cluster beans and sauté for 5-6 minutes, till the cluster beans are half cooked; sprinkle a few drops of water if necessary to cook the beans
• Add the ground mixture and mix thoroughly
• If you prefer a slightly moist curry, add a bit more water
• Cook well for at least 10 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 2-3 days and outside for 2 days when cooked well.
• Serve with hot rice and a teaspoon of oil.

Notes:
• 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 and texture to the end product.