Menthya soppu matvadi palya

Ingredients

Menthya soppu ( fenugreek leaves) —4 cups

Channa dhal ( kadale belle) soaked—1/2 cup

Coconut grated—1 /2 cup

Green chillies—2 to 3

Ginger ( shunti)—small piece

Salt to taste

Sugar—1/2 teaspoon

Oil—3 tablespoon

Mustard seeds (sasive)—1 teaspoon

Jeera seeds ( jeerige)—1 teaspoon

Asafoetida (hing //ingu)—1/4 teaspoon

Broken red chillies—2

Turmeric powder (arisina //haldi)—1/2 teaspoon

Remove the menthya leaves from stalk .

Wash the leaves and chop it finely.

Wash the channa dhal (kadale belle) and soak it in water for 2 hours.

Drain the water after soaking.

Now take drained channa dhal,coconut grated,ginger,green chillies in a mixer jar and grind to a coarse paste without adding water .

Now to prepare matvadi palya ,heat oil in a kadai or pan,once hot add mustard seeds,jeera,asafoetida,red chillies.

Sauté on medium flame until mustard seeds splutters.

Now add in chopped menthya leaves and turmeric powder and keep stirring for 3 to 4 minutes.

Add in ground paste on top of menthya leaves,don’t mix it,just press it and cover the kadai with a lid and let it cook for a while on low heat.

Then mix it and fry it for a few more minutes adding salt.

Let it cook for a while .

Turn off the flame.

Now menthya soppu matvadi palya is ready to serve.

Serve with hot rice,chapattis,rottis.