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