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
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- 1 cup channa dal (Bengal gram), washed and soaked for 2-3 hours
- 1 cup methi (fenugreek) leaves, chopped
- 2 tbsp 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: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2
- Sodium: 300
- Fat: 6
- Carbohydrates: 25
- Fiber: 5
- Protein: 8
- Cholesterol: 0