Mudde palya/ Muddi palya

This is a North Karnataka side dish which is very healthy and tasty loaded with protein, iron & vitamins. This dish is nothing but palya/ gravy prepared with cooked lentils (Tur dal) with green of choice. It can go well with rice, chapathi, roti… I got this recipe from a good friend and neighbour who hails from Raichur.
To list nutritional fact, Tur dal is good source of protein, folic acid. Add it to the diet at least 3-4 times a week to manage sugar level, cholesterol better. It supplies adequate amount of necessary proteins. It improves immunity.
Most green leafy vegetables are loaded with iron, calcium. They are good to improve immunity power. Specifically Moringa (or drumstick leaves), menthe (fenugreek) soppu are among them.

Preparation time: 20 mins
Serves: 2
Tur dal – 1 cup
Leafy green (methi/ palak/ Moringa) – 1-2 cups
Green chillis – 2 (as per taste)
Salt – to taste
For tempering:
Oil – 2 tsp
Mustard seeds – ½ tsp
Dry red chilli – 1

Wash and pressure cook tur dal very soft. Allow to release the pressure. Meanwhile choose tender green leaves of your choice. Clean green leaves and wash well, drain water and chop them. Discard hard stem. I used Moringa or drumstick leaves here.

In a pan, take 2 spoons of oil, add mustard and pieced red chillis. Heat and allow spluttering. Add chopped leaves and fry until raw smell goes off. Leaves will be cooked by then. Sprinkle salt while doing this. When leaves are tender, add the cooked dal to it. Mash dal with a spatula before adding to the cooked leaves. Mix well. If it is very dry, add little water and bring to boil. Switch off the stove. Serve hot!


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