Description: Menthya Matvadi Palya, a Madhwa Brahmin Style preparation, is a wholesome side dish made with fenugreek leaves (methi) and Bengal gram dal (chana dal). The dish incorporates a unique ground masala that is steamed and then combined with sautéed methi leaves, resulting in a flavorful and nutrient-dense preparation. Packed with protein from chana dal and iron from methi leaves, this diabetic-friendly recipe is a perfect addition to a vegetarian high-protein diet. It pairs wonderfully with tawa paratha, Karnataka Special Huli Tovve, and steamed rice, making it an ideal accompaniment for lunch or dinner.
Ingredients
Ingredient
Quantity
Methi Leaves (Fenugreek Leaves)
50 grams
Oil
1 tablespoon
Mustard seeds (Rai/ Kadugu)
1 teaspoon
Curry leaves
1 sprig
Dry Red Chillies
2 pieces
Salt
To taste
For the Ground Masala:
Ingredient
Quantity
Chana Dal (Bengal Gram Dal)
½ cup (soaked for 2 hours)
Fresh Coconut (grated)
½ cup
Dry Red Chillies
6 pieces
Coriander Seeds (Dhania)
1 teaspoon
Curry Leaves
Few leaves
Cumin Seeds (Jeera)
1 teaspoon
Turmeric Powder (Haldi)
¼ teaspoon
Asafoetida (Hing)
¼ teaspoon
Preparation Time and Cooking Time
Preparation Time
Cooking Time
Total Time
120 minutes
15 minutes
135 minutes
Nutritional Information (Per Serving)
Nutrient
Amount
Calories
190 kcal
Protein
8 g
Carbohydrates
22 g
Fat
7 g
Fiber
6 g
Iron
2.5 mg
Calcium
50 mg
Instructions
Step
Instruction
1
Soak Chana Dal: Drain the water from the soaked chana dal. Prepare all the ingredients listed under the “To Grind” section. Grind them into a coarse paste using very little water.
2
Steam the Masala: Steam the ground masala for about 10 minutes on high heat using idli molds or a steamer. Ensure the masala is cooked and holds together when pressed.
3
Prepare the Methi Leaves: Wash the methi leaves thoroughly and chop them finely. Set them aside.
4
Temper the Spices: In a kadai or heavy-bottomed pan, heat oil and add mustard seeds. Allow the seeds to splutter. Add dry red chilies and curry leaves, roasting them for a few seconds until fragrant.
5
Cook the Methi Leaves: Add the finely chopped methi leaves to the pan, sprinkle a pinch of salt, and sauté until the leaves wilt down and are cooked.
6
Combine Ingredients: Once the methi leaves are cooked, crumble the steamed chana dal mixture and add it to the kadai. Stir well to combine all the ingredients.
7
Final Cooking: Lower the heat and cook for 3–5 minutes, stirring occasionally to ensure everything is mixed evenly. Adjust the salt to taste.
8
Serve: Turn off the heat and serve the Menthya Matvadi Palya hot alongside tawa paratha, Karnataka Special Huli Tovve, and steamed rice for a delightful meal.
Cooking Tips
Ensure that the methi leaves are fresh and tender for the best flavor.
Steaming the masala before mixing ensures the texture and taste of the dish remain authentic.
Adjust the number of red chilies according to your spice preference.
This Madhwa Brahmin delicacy brings together tradition and nutrition, making it an ideal recipe for those looking to enjoy a taste of Karnataka’s culinary heritage. Enjoy this wholesome dish with your loved ones!
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