Menthya matvadi palya is a heartwarming, vegan, and high protein dish which is filled with nutritious greens- the fenugreek or menthya. This wonder herb and spice is rich in minerals like calcium, iron and potassium. Fenugreek leaves and seeds are also considered to be a Galactagogue that is often used to increase the milk supply in lactating women. Apart from this, it is often used as a medicine to reduce the discomfort of arthritis. Fenugreek has also proven to be extremely beneficial in treating diabetes. With so many benefits in store, why not include the fenugreek in our diet and make the most of what it has to offer.
This is a simple and rustic curry with the subtle flavours of the fenugreek and the mild seasoning of cumin and curry leaves. I suggest you have this with some hot rice and a dollop of clarified butter. I am sure it will leave you all happy and satiated.
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Fenugreek and lentil stir fry
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Menthya matvadi palya is a heartwarming vegan stir fry featuring nutritious fenugreek leaves and protein-rich channa dal, seasoned with cumin and curry leaves.
Ingredients
- 1 cup (240 ml) channa dal (Bengal gram), washed and soaked for 2-3 hours
- 1 cup (240 ml) methi (fenugreek) leaves, chopped
- 2 tbsp (30 ml) oil
- 1 sprig curry leaves
- 2 tbsp coconut (optional)
- A pinch of hing (asafoetida)
- 1 tsp mustard seeds
- 1-2 green chilies
- 1-inch piece of ginger
- Salt, to taste
Instructions
- Drain the soaked channa dal. Grind the channa dal coarsely along with the coconut, green chilies, and ginger. Set aside.
- Heat oil in a wok over medium heat. Add mustard seeds and allow them to sputter and pop.
- Add curry leaves and a pinch of hing. Sauté for a few seconds until fragrant.
- Add the chopped fenugreek leaves and sauté for 2-3 minutes until they wilt.
- Stir in the coarsely ground channa dal mixture and cook for 5-7 minutes, stirring occasionally, until the mixture is cooked through and slightly dry.
- Season with salt to taste and mix well.
- Serve hot with rice and a dollop of clarified butter, if desired.
Notes
- Serve with hot rice and a dollop of clarified butter for a complete meal.
- Fenugreek leaves are rich in minerals and beneficial for health.
- Coconut is optional but adds a subtle sweetness.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: South Indian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2
- Sodium: 300
- Fat: 6
- Carbohydrates: 25
- Fiber: 5
- Protein: 8
- Cholesterol: 0
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Frequently Asked Questions
What is channa dal and does it need to be soaked?
Channa dal is Bengal gram—husked and split black chickpeas. Yes, soaking is required: the recipe calls for washing 1 cup and soaking it for 2–3 hours before draining and grinding. The soak softens the dal enough to be coarsely ground without a pressure cooker step.
Is coconut necessary or can I leave it out?
Coconut is listed as optional (2 tbsp). The notes confirm it adds a subtle sweetness but the dish works fine without it. It gets ground together with the dal, chilies, and ginger to form the base paste.
How long do leftovers keep?
The notes specify storing leftovers in an airtight container in the refrigerator for up to 2 days. The dish is best served hot with rice and a dollop of clarified butter, as the notes suggest.
