Wednesday, September 3, 2008
Matvadi Palya / Chanadal Dry Methi Curry
Matvadi Palya is a dry curry.I often wonder how the name originated for this curry.Nevertheless its my favorite and very yummy curry.You can eat this with hot steaming rice with a dollop of ghee and pickle on the side or with Chapati also.
Hope you try this curry and enjoy.
Bengal gram/Channa dal - 1 cup
Grated coconut - 1/4 cup
Methi leaves (cut)-1 cup
Green Chillies -3-4
Ginger grated- 1 tsp
Salt to taste
Lemon Juice- 1 tbsp
Coriander leaves(cut)- 2 tbsp
Oil- 2-3 tbsp
Mustard seeds-1/2 tsp
Urad dal -1/2 tsp
Turmeric -1/4 tsp
Soak the channadal for 2 hours.Drain the water completely.Grind Channadal coarsely with green chillies and ginger.Keep it aside.
Heat oil in a pan and put the seasonings one by one.Now add the ground paste,salt and sugar and mix well.Add Methi leaves and cover the pan and simmer for 10-15 mins.
The dal should be completely cooked.Now add lemon juice and coriander.Mix well.
P.S. You can also use Cluster Beans/Gorikaayi instead of Methi but I like Methi as it has a unique taste..If you are using Gorikaayi you need to cut into small pieces and cook it beforehand and then add to the dal mixture.
This is my entry for the event Herb Mania-Fenugreek