Menthya Matvadi Palya Recipe: Madhwa Brahmin Style Methi-Chana Dal Sabzi
Dive into the world of Karnataka cuisine with this delightful and nutritious dish, Menthya Matvadi Palya, a vibrant combination of fenugreek leaves and chana dal. This classic recipe, prepared in the traditional Madhwa Brahmin style, beautifully showcases the earthy flavors of fenugreek while offering a rich, protein-packed experience that is both diabetic-friendly and satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Methi Leaves (Fenugreek Leaves) | 50 grams |
| Sunflower Oil | 1 tablespoon |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Dry Red Chillies | 2 |
| Salt | To taste |
| Chana Dal (Bengal Gram Dal) | 1/2 cup (soaked for 2 hours) |
| Fresh Coconut (grated) | 1/2 cup |
| Dry Red Chillies | 6 |
| Coriander (Dhania) Seeds | 1 teaspoon |
| Curry Leaves | A few |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 10g |
| Carbohydrates | 24g |
| Dietary Fiber | 8g |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 180mg |
Preparation Time
- Prep Time: 120 minutes
- Cook Time: 15 minutes
- Total Time: 135 minutes
Servings
- Servings: 4
- Cuisine: Karnataka
- Course: Side Dish
- Diet: Diabetic Friendly
Instructions
-
Prepare the Chana Dal Mixture:
- Begin by draining the soaked chana dal, ensuring any excess water is removed. In a blender or food processor, combine the drained chana dal with the ingredients for grinding: grated coconut, dry red chillies, coriander seeds, cumin seeds, turmeric powder, and asafoetida. Add just a splash of water to help blend the mixture into a coarse paste. Set this paste aside for later use.
-
-
Steam the Ground Masala:
- Utilizing a steamer, pour the ground chana dal mixture into idli molds or any steamer-safe container. Steam the mixture on high heat for about 10 minutes, or until it becomes soft and fluffy. This steaming step enhances the flavor and texture of the mixture.
-
Prep the Methi Leaves:
- While the masala steams, wash the methi leaves thoroughly under running water to remove any dirt or grit. After washing, finely chop the leaves and set them aside.
-
Cook the Methi and Seasonings:
- In a large kadai or frying pan, heat the sunflower oil over medium heat. Once hot, add the mustard seeds and allow them to splutter, releasing their nutty aroma into the oil. Next, toss in the dry red chillies and curry leaves, allowing them to sizzle for a few seconds to infuse the oil with their flavors.
-
Combine Ingredients:
- Carefully add the finely chopped methi leaves along with salt to taste. Sauté the leaves gently until they begin to wilt down and soften, which should take about 3-4 minutes.
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Integrate the Mixtures:
- Once the methi leaves are cooked, introduce the steamed chana dal mixture to the pan. Gently mix the two components, allowing them to meld together. Cook this mixture on a low flame for an additional 5-7 minutes, ensuring that the flavors marry beautifully.
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Final Adjustments:
- After cooking, turn off the heat and taste the dish, adjusting the salt as necessary to achieve your desired flavor profile.
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Serve:
- Serve the Menthya Matvadi Palya hot, accompanied by Tawa paratha, Karnataka Special Huli Tovve, and steamed rice. This combination creates a wholesome meal perfect for lunch or dinner, embodying the warmth and richness of Karnataka’s culinary traditions.
Enjoy Your Meal!
This Menthya Matvadi Palya not only nourishes the body but also fills the heart with the love of traditional cooking, making it a cherished dish in any Madhwa Brahmin household. Enjoy the robust flavors of fenugreek and the hearty essence of chana dal in every bite!
