FENUGREEK LENTIL

METHI DAL

MUDDI PALYA / HULI PALYA / MENTYA SOPPINA THOVE

NORTH KARNATAKA STYLE

You Need: (To serve 4 people)

• Finely Chopped Fenugreek (Methi/Mentya Soppu)

• Cooked Lentils/Split Pigeon Peas (Tuvar Daal/Togari Bele) - (1 cup)        
(Pressure cook lentils with 1 tsp Turmeric powder, salt ans 2 cups of water for 4-5 whistles)

• Finely Chopped Green Chillies - (2-3)

• Tamarind extract (½ cup)

• Salt (To taste)
• Water

     For Seasoning (Tadka/Oggarane):

• Oil (for seasoning) - (1 tbsp)
• Mustard seeds (Rai/Sarso/Sasive) - (½ tsp)
• Cumin Seeds (Jeera/Jeerige) - (1 tsp)
• Split Black Gram (Urad Dal/Uddina Bele) - (1 tsp)
• Curry leaves (Kadi Patta/Kari Bevu) - (1-2 sticks)
• Asafoetida (Hing/Hingu) - (2-3 Pinch)      

Method:

• Heat Oil in a pan. Add Mustard seeds, Cumin seeds, split Black gram (Urad dal). Saute for few seconds.

• When grams turn light golden brown, Add Curry Leaves & Asafoetida (Optional)
• Add green chillies and finely chopped fenugreek and saute well for 4-5 minutes until fenugreek turns dark green in color.

• Add Tamarind extract and boil for few minutes.

• Add cooked Lentil & Water. Mix well. Cover the lid & leave for 4-5 minutes. Every minute once, stir the Lentils.

 Switch off the gas/stove and serve hot with Rice or Chapathis :)