Methi Muddi pallya or Mudda bhaji Recipe (Karnataka style Methi)
My paternal grandmother is originally from the north Karnataka region, and so it goes without saying that her style of cooking (and subsequently my mother’s, aunts’ and now mine too) has a lot of influence from Kannada cuisine. I learnt this style of Daal-Methi from my Ajji and I love it for its sweet- salty- spicy- tangy flavors. One could substitute Methi leaves with Spinach or any other greens for that matter and it usually comes out just as nice.
For the dal-methi
1 bunch of Fenugreek or Methi leaves
1 cup of toor dal, cooked in pressure cooker
1 ½ tbsp besan (chickpea flour)
Extract of 4-5 tamarind pods (or 6-7 kokums, take your pick)
Jaggery or sugar to taste (usually abt 1tsp)
Salt to taste.
For the tempering:
4-5 dried red chillies
3-4 cloves of garlic
A handful of curry leaves
A handful of peanuts (optional)
1 tbsp refined oil
- Wash the Methi leaves, drain them and chop them. To a hot Kadhai, add just a few drops of oil and heat the oil.
- Add a pinch of turmeric followed by the methi leaves and give it a quick stir. Add very little water and cover and cook the methi until its almost done.
- Take the cooked toor dal and mash it into a uniform paste. Add the dal to the methi leaves and stir it well.
- Then mix the besan in about ½ cup water and remove all the lumps in the besan. Add this besan paste to the dal methi.
- Then add the tamarind or kokum extract, salt and jiggery (or sugar) and mix everything well again. Add chilly powder if you want it to be extra spicy, but otherwise there is enough heat that comes from dried red chillies in the tempering.
- Cover again and cook for a minute or two until the sabji/dal attains a slightly thick consistency (it’s a little like Pithla).
- In another small pan, heat the refined oil and then make a usual tadka with mustard seeds, sliced garlic, curry leaves, peanuts, asafetida and dried red chillies. (Add chillies at the end to avoid them burning.)
- Pour this tempering over the methi and serve hot. Goes well with Bhakri, Chapati or rice.