Matvadi Palya/Methi Leaves Sabzi

Matvadi Palya a delicious yummy curry, of course my favorite dish too. You can eat this with chapati or mix with rice. You can also store this for two days while travelling. Here I have used Methi leaves, you can also use gorikaayi (cluster beans).

Ingredients:
Channa Dal : 1 Cup

Methi Leaves : 1 Cup

Grated coconut : 1/2 cup

Green Chilles : 7-8

Salt to taste

Pinch of Asafoetida

Turmeric : 1 tsp

Mustard Seeds : 1 tsp

Oil : 5-6 table spoon (quantity of oil required is more, since the curry has to be cooked completely in it).

  

Preparation:
1. Soak Channa Dal for 3 hours, drain water completely and grind it coarsely along with green chillies.

2. Heat oil in a pan and add mustard seeds, when it starts spluttering add haldi, asafoetida,  curry leaves, channa dal paste, finely chopped Methi leaves, grated coconut and salt.

  

3. Mix well, keep stirring in between on a low flame and cover it with the lid.

4. Palya/Sabzi to be cooked completely for 20 - 25 mins on a low flame.

Matvadi Palya is ready to serve with rice or chapati.

Sending this recipe to Cooking without Onion & Garlic event

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