MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry)
A tasty variation of lentil curry with spinach
MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry)
A tasty variation of lentil curry with spinach
Cooking Instructions
- 1
Place the split pigeon peas in a cooker and add 2 cups water to it. Also add turmeric powder and few drops of oil to the contents. cook the split pigeon peas till 3 whistles of cooker on medium flame.
- 2
Thoroughly wash spinach and fenugreek leaves. Cut the spinach finely Also cut the fenugreek leaves.
- 3
Put a pan on the flame and pour about a tablespoon of oil. When oil is hot,add mustard seeds, cumin seeds, turmeric powder and hing to it.
- 4
After the mustard and cumin seeds crackled add fenugreek cut leaves to the pan and fry well. Then add cut spinach leaves to the pan, mix well and cover the pan to properly cook the greens.
- 5
Add salt, dhanajeera powder and red chilli powder and mix well.
- 6
Add cooked split pigeon peas to the and mix well. Add tamarind pulp to it and again mix well.
- 7
Take about 2-3 teaspoons of oil in a small pan. Add mustard seeds and cumin seeds (about 1/2 teaspoon each) and heat till seeds crackled Add one or two pinches of hing to the small pan. Also add some red chilli powder and turmeric powder and fry. Then add full red chilli and fry. Add this tempering to prepared vegetable.a
- 8
Sprinkle coriander leaves on the ready vegetable and serve with rice and/or rotis of wheat/Jowar(sorghum).
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