Monday, April 23, 2012

Matwadi Palya/Matodi Palya

I learn't this recipe from my MIL.  The one she prepares is the best, I try to do the same, it will always be close to what she prepares but not the same great taste.

Preparation Time - 2 hrs(including soaking time)
Cook Time - 20-30 mins
Serves - 4

Measurements & Ingredients:
  • bengal gram(channa dal or kadale bele) - 1 small cup(or 2 full hand scoops)
  • Fresh fenugreek leaves(methi leaves or menthya soppu)- 1 big bunch, leaves chopped
  • Fresh or frozen coconut - 1 medium size cup
  • cumin seeds(jeera or jeerige) - 1.5 spn
  • ginger - 1"
  • green chillies - 6-8(depending on the spice level)
  • salt to taste
  • oil - 7-8 tbspn
  • mustard seeds - 1 tspn
  • few curry leaves
  • asafoetida - a generous pinch
  • Lemon juice - 4-5 tspns

Soak the channa dal in water for ~2 hrs.  After it is soaked, grind this channa dal with coconut, jeera, ginger, green chillies and a pinch of hing into a paste.  Add a little water for grinding.

In a pan heat oil.  Now add mustard seeds, curry leaves and  a pinch of hing.  Add the chopped methi leaves and fry for a min or two on low medium heat.  Add the ground paste to this and fry well.  Add salt, mix well.

This recipe needs continuous stirring especially if you are cooking in a steel pan.  If it is a non-stick pan, you could stir occasionally.  Keep in mind the heat has to be low medium.  Do not add much water, as this dish needs to be dry.  Fry until the raw smell of the methi leaves and the channa dal goes.  You could add a little water inbetween if you feel the dish is getting too dry to fry.

Finally add the lemon juice, mix well and swtich off the stove.

The matwadi palya is ready to serve.  This tastes best with plain rice, but you could eat it with chapathi/roti too.

You can replace menthya soppu with snake gourd(padavalakai) or cluster beans(gorikai) or tender green beans.  Also, for this dish, you need to be generous on the oil.  If you use less oil for cooking, you will not get a good taste.

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