Follow these steps for perfect results
Methi Leaves (Fenugreek Leaves)
chopped
Chana dal (Bengal Gram Dal)
soaked
Salt
to taste
Cumin seeds (Jeera)
Mustard seeds
Fresh coconut
grated
Dry Red Chillies
Sunflower Oil
Coriander (Dhania) Seeds
Asafoetida (hing)
Turmeric powder (Haldi)
Curry leaves
Soak chana dal for 2 hours.
Drain the soaked chana dal and grind with cumin seeds, coriander seeds, dry red chillies, coconut, asafoetida, turmeric powder adding very little water to make a coarse paste.
Steam the ground masala till soft in Idli molds, for about 10 minutes on high heat.
Wash and chop the methi leaves finely.
Heat sunflower oil in a kadai (wok).
Add mustard seeds and allow it to splutter.
Add the 2 dry red chillies and curry leaves and roast for a few seconds.
Add finely chopped methi leaves and salt.
Allow the methi leaves to wilt down.
Once the methi leaves are cooked, add the ground chana dal mixture.
Mix well and allow it to cook on low flame until everything combines well.
Turn off heat.
Check the salt and adjust accordingly to taste.
Serve Matwadi Palya Recipe along with Tawa paratha, Karnataka Special Huli Tovve Recipe and steamed rice for lunch or dinner.
Expert advice for the best results
Soaking the chana dal is essential for even cooking.
Adjust the number of red chillies to your spice preference.
Ensure methi leaves are cooked well to reduce bitterness.
Everything you need to know before you start
15 mins
The chana dal mixture can be prepared a day ahead.
Serve hot, garnished with a sprig of curry leaves and a drizzle of oil.
Serve with Tawa Paratha
Serve with Karnataka Special Huli Tovve Recipe
Serve with steamed rice
Cools the palate from the spice.
Complements the spices without overpowering.
Discover the story behind this recipe
Traditional Madhwa Brahmin cuisine.
Discover more delicious Karnataka Lunch or Dinner recipes to expand your culinary repertoire