Nugge soppu hesaru kaalu palya

 

Ingredients 

Nugge soppu ( drumstick leaves// moringa leaves)— 1 big bunch

Hesaru kaalu (green gram// sabut moong dhal)—1/2 cup

Onion—2 medium sized chopped 

Dry red chillies—4 to 5 ( you can use green chillies also)

Fresh grated coconut (Kayi turi//nariyal)—1/4 cup

Salt to taste

Sugar—1 teaspoon 

For seasoning (oggarane)

Oil—2 tablespoon 

Sasive (mustard seeds//rai)—1 teaspoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Channa dhal (kadale belle)—1 tablespoon 

Uddina belle (urad dhal)—1 tablespoon 

Hing (asafoetida//ingu)—1 teaspoon 

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

Method 

Separate the leaves from the stalk and wash it thoroughly.roughly chop them.

Wash and soak hesaru kaalu overnight.

Next morning drain the water and wash again with fresh water.

Transfer the hesaru kaalu to a pressure cooker add  less than 1/4 cup of water and 1/4 teaspoon of salt and pressure cook on medium flame for 2 whistles.

( do not add too much water) otherwise it becomes mushy 

Now to prepare palya

Heat oil in a pan or kadai,once hot enough add sasive,jeerige when it crackles add kadale belle and uddina belle,hing.

Sauté on medium flame for a second.

Then add red chillies,onion chopped,and arisina and fry for a few minutes sprinkling little water.

When onions turns soft and translucent add chopped nugge soppu and mix well.

Stir well for a minute.

Add 2 to 3 tablespoon of water and cook for 3 to 4 minutes.

Keep stirring in between.

When the leaves are cooked add in salt,sugar mix well.( be careful while adding salt as we have already added to hesaru kaalu)

Finally add boiled hesaru kaalu,grated coconut,mix well.

Stir well for few minutes and switch off the stove.

Now palya is ready to serve.

You can squeeze half lemon juice ( it’s optional).

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