Matodi Palya is a side dish prepared using Split Chickpea and Fenugreek leaves.
Cuisine: North Karnataka
Time required: 30 minutes + Soaking time
Ingredients:
1 Cup Bengal Gram Dal / Split Chickpea
1 Bunch Fenugreek Leaves
4 to 6 Green Chilies, Minced
1″ Ginger, Grated
Juice of one Lemon
1/2 Cup Fresh Coconut
Salt to taste
For seasoning:
3 tbsp Oil
1 tsp Urad Dal / Split Black Gram
Few Curry leaves
1 tsp Mustard Seeds
1 tsp Turmeric Powder
1/4 tsp Hing
Method:
Soak Chik peas for 2 hours. Wash and pick Fenugreek leaves and chop finely. Grind Chickpea to a coarse paste. Remove to a mixing bowl. Add Fenugreek leaves, Salt, Coconut, Ginger, and Green Chilies.
Remove the mixture to a cooker vessel and cook for one whistle.
Heat Oil in a pan and add Mustard Seeds and Urad Dal, and when the Dal turns pink, add Curry leaves, Hing, Turmeric Powder.
Remove the Dal from the cooker vessel and add to the seasoning. Mix gently.
Add Lemon juice and mix again. Serve hot with Rice or your choice of Indian Bread.
