Thursday, July 22, 2010

Matodi Palya - Methi and Dal Stir fry

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....

Matodi Palya
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.

Sending this recipe of mom to Walking Through The Memory Lane hosted by Gayathri


  1. My mom used to make it too and I make this one too. Try sometimes with green beans or even gorikayi. It tastes really good. I add half chanadal and half togari bele to do this. Some minute changes that's all. But my mom calls it 'Matwadi' palya and my MIL calls it 'Baroda' palya. I have no idea why so many different names for this.

  2. Wow, this is one of my favourites, and I was going to feature it on the blog soon. Will wait awhile now :)

    Btw, Im in the process of organising a B'lore Food Bloggers' meet sometime soon, and would love it if you could be a part of the meet. Could you email me your phone number and email id to please. Also, where in Blore are you at?

    Are you on FaceBook? If yes, please do join the Blore Food Blogger Forum on there. Here's the link to the Group page -

    This is just the beginning, and I do hope to take this forum places, with everyone's encouragement and support. Will wait to hear from you. Ciao!

  3. Thats a lovely stir fry, love the flavour of methi, and very nice recipe too sums, thanks for sharing...

  4. I love methi and I am drooling over this recipe right now, just wanted to check if we can have this with chapatis and rotis too.

  5. Thanks all for your comments!

    Rekha, the one i have made here is a bit dry version. You can make the same by grinding the ingredients into a smooth paste and adding a bit water. Then it tastes good with chapathis too. My MIL makes the second version and uses all greens for it, not just Methi.

  6. Sum, my ajji used to make this palya, and I just love it! it tastes great with tili saaru, anna..slurrrrrrrp!
    My aunts add hurlikai into this palya..all in all I can eat this palya any day any time.. I will surely try your version.. looks yummy!

  7. i love this mum does it regularly....tastes like heaven..

  8. what are red bits in this recipe picture? there is dry red chilli in the recipe, but these red bits look more like red bell pepper.

    1. The red bits are red chilies, the byadagi variety that give a good red color to recipes . And also the browned bits of palya that was made in a cast iron skillet.


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