Mudhe palya can be prepared with most of the greens.I have prepared this dish with Fenugreek leaves. This is a dish i tasted regularly in karnataka when we stayed at Bijapur ,Karnataka.It is a dish prepared by the locals there and very tasty and healthy too. This dish can be served either with rice or chapathi.

Fenugreek leaves 3 bunches

Split red gram dhal (toor dhal) 1 cup

Green chillies 2 split length wise

Tamarind small lemon size

Mustard seeds 1 tsp

Asafoetida 1/4 tsp

Dhania powder 2 tsp

Jeera powder 2 tsp

Chilli powder 1 tsp

Sugar a pinch

Salt to taste

Pick only the leaves of methi and wash it thoroughly.
Cook the dhal till soft ( pressure cook)
In a pan add 1 tsp oil and when it get heated up add the mustard seeds.
When the mustard seeds splutter add the fenugreek leaves and green chillies. Saute for few minutes.
Now add the tamarind water (soak tamarind in water for 20 mins, squeeze the pulp out and dilute it) and boil it till the raw smell goes away
When it starts boiling add turmeric powder, chiili powder, dhania powder and jeera powder,asafoetida and let it boil for 5 to 7 minutes.
Now add the cooked dhal together with the required salt and a pinch of sugar and further cook it for 5 more minutes or till it thickens a little
If need be add coriander and curry leaves too ( optional)
This dish can be cooked with lot of variations like adding coconut to it, adding palak instead of methi, options are a plenty.
Do try out this healthy methi dish


Why dont you rush to Priya’s and Sunita’s blog to check out the other delicious recipes!!!!
till then HAPPY COOKING:-)


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Hi Veena,
I too posted fenugreek leaves with moong dal(dry) which we call Menthye byali in North Karnataka.
Same pinch, I too have sent it to Priya's event!!

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