Mulangi soppu hesaru bele palya

Ingredients

Mulangi soppu( mooli // radish leaves)—finely  chopped—3 to 4 cups
Hesaru belle ( moong dhal // split green gram)—1 cup
Grated coconut—1/2 cup
Green chillies—2
Jaggery powder( bella // gud) —1 teaspoon
Lemon juice—1 tablespoon
Salt to taste

For seasoning (oggarane)

Oil—2 tablespoon 

Mustard seeds (sasive)—1 teaspoon 

Jeera (jeerige// cumin seeds)—1 teaspoon 

Channa dhal (kadale belle)—1 tablespoon 

Urad dhal (uddina belle)—1 tablespoon 

Asafoetida (hing)—1/2 teaspoon 

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

Method 

Wash and soak hesaru  belle in water for 2 hours .

Drain water and keep

Wash the chopped mulangi soppu .

Grind coconut and green chillies to coarse mixture without adding water.

Heat oil in a pan or kadai,once hot enough add mustard seeds,jeera,after it crackles add channa and urad dhal.

When dhals turns brown add asafoetida and turmeric powder and sauté on medium flame.

Now add chopped mulangi soppu and soaked hesaru belle.

Mix it well.

Add 1/2 cup of water and cook on medium flame closing kadai with a lid.

Stir in between.

Once they are cooked add salt and jaggery powder .mix well

Finally add ground coconut and chilli mixture and let it cook for a while.

Once palya is done turn off the heat and add lemon juice,mix well.

Now palya is ready to serve.serve it as a side dish.

Note 

In the similar way you can prepare palya  with all the greens.