What is it that makes the dal or lentil so comforting? So comforting, that we Indians make it a point to include the lentils in our diet on a daily basis. To us vegetarians, the lentils are the only source of proteins. So keeping this in mind, I try to cook these lentils in some form or the other. So a few days ago, I suddenly remembered this curry. This curry was often prepared by my paternal grandmother and it used to be one of my very few favourite curries. Despite being my favourite, I had somehow forgotten about this heart warming curry.
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 ghee. I am sure it will leave you all happy and satiated.
Menthya Matvadi palya recipe:
Preparation time: 20min+ soaking time
Cooking time: 10 min
Channa dal or bengal gram- 1 cup, washed and soaked for 2-3 hrs
Methi or fenugreek leaves- 1 cup, chopped
Curry leaves- 1 sprig
Coconut- 2 tbsp, (optional)
Hing- A pinch
Green chilli- 1, chopped
Ginger- 1/2" piece, grated
Jeera or cumin seeds- 1/2 tsp
Mustard- 1/2 tsp
Salt to taste
Lemon juice to garnish- 1 tsp
- Drain the soaked channa dal. Grind the channa dal coarsely along with the coconut, green chilli and ginger and keep aside.
- Heat oil in a wok and add the mustard seeds. Once they sputter and pop, add the cumin seeds and fry till they are brown.
- Add the curry leaves and hing and fry till the curry leaves are crisp.
- Stir in the chopped fenugreek leaves, turmeric and salt and fry for 2 min
- Add the ground mixture, and fry till the mixture is dry.
- Take off the heat, mix in the lemon juice and serve hot with rice.
This curry is my contribution to
Taste of pearl city's Healthy morsels event
Tickling Palate's LEt's cook greens event
Sara's Women's day event
And to Pari's Only south Indian event