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We hope you got insight from reading it, now let’s go back to muddi palya/ methi dal/ parappu recipe. You can have muddi palya/ methi dal/ parappu using 15 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to prepare Muddi palya/ methi dal/ parappu:
- You need 3/4 cup toor dal
- Use 1 Tomato
- Take 1/2 bunch methi leaves
- Take 4-5 garlic pods
- Use 4-5 green chillies
- Provide 1/4 cup coconut
- Provide 1 tsp Oil
- Provide 1/2 tsp mustard seeds
- Prepare 1/2 turmeric powder
- Take 1 dry red chilli
- Prepare 1 pinch hing
- Take to taste Salt
- Prepare 1 tsp coriander powder
- Use 1.5 tsp amchur powder
- Use 1 Coin size jaggery
Instructions to make Muddi palya/ methi dal/ parappu:
- Cook the dal and tomato for 4 whistles.
- In a jar put coconut, garlic and green chillies and grind to coarse mixture. Do not add water.
- In a kadhai heat oil add mustard seeds, turmeric hing curry leaves and red chillies and make a tempering. Add the ground mixture and fry for a minute now add chopped methi leaves and cook.
- Mash the dal and tomato well and add it to the kadhai add water to make it to a semi-liquid consistency. Add all the masalas and boil it for 7-8 mins.. Serve it hot with rice or chapati.
Muddi palya uses more lentils where as masoppu dominates with more greens! Being spent the half of my life in Mysore/Mandya, I wanted to try Mandya/Mysore Throw in the mashed dal-greens mixture, followed by salt. We make 'Muddi Palya' with Paalak (Spinach) or Methi (Fenugreek) leaves. I tried making methi pulao, which I will schedule next month before going to Chennai. I had half the methi leaves remaining, so I tried making this methi dal.
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