4 November, 2016
Matwadi palya | steamed lentil veggies palya |
ಮಾಟವಾಡಿ/ಮಾಟೋಡಿ ಪಲ್ಯ…. ಉಕ್ಕರಿಸಿದ ಬೇಳೆ ಮಸಾಲೆಯೊಟ್ಟಿಗೆ
Do not forget to check at the end of this recipe for an awesome, interesting twist which I recently made in this Matawadi Palya
There are again different variations in making this dish, some use bengal gram and some pigeon pea and some people use both. I always make it using only Pigeon Pea.
We can also make the same dish using cluster beans, french beans, Raw banana. ” Matawadi Palya ” as it is called in Kannada is made dry / crumbly, therefore for making it so, necessarily lot of oil is used. That is soaked lentil – spice mixture is ground first and then sauteed in liberal amount of oil so that it gets cooked fully in the oil itself.
It is an accompaniment which tastes and smells heavenly and it is my favorite (almost everybody’s) but I was always skeptical about using more amount of oil, hence in spite of being our favorite it wasn’t made very frequently.
After thinking/trying for long… in different ways…. I came up with this steaming method , where we need to use only minimum oil to saute the vegetable (sometimes boiled vegetables) and to my surprise it turned out more tasty, yummy, easy and, healthy… and most importantly …. quick !!
So now at our place, it has become a regular practice of making this Palya by steaming the ground lentil + spices mixture exactly like how we do while making nuchhinunde
I Prepare matawadi palya using the below mentioned vegetables using the same method and shall post the pics of all of them
- Fenugreek leaves/methi/menthya soppu
- Capsicum/shimla mirch/dappa menasinakayi
- French beans/huralikayi
- Carrot
- French beans + carrot
- French beans + carrot + cabbage
- Cluster beans/guar phali/gorikayi
- Raw banana/kachha kela/balekayi
- Ridge gourd
- Bottle gourd
- Spinach
This can be eaten mixed with rice or can be used as an accompaniment with almost everything. But It tastes best with Rice and Poori or when eaten as such
NOTE : If you don’t like to make it totally dry, then add little (about 1/4 cup) water while grinding toor dal, so that it remains soft
Ingredients :
- Chopped Fenugreek Leaves / Methi – 2 cups (tightly packed)
- Grated fresh coconut – 1/4 to 1/2 cup (the more you add the more tasty it turns out)
For grinding :
- Toor dal / Pigeon Pea – 1/2 cup
- Red chilli – 6 guntur chilli (hot) 8 to 10 byadigi chilli (for color) – adjust
- Coriander leaves – 1/2 cup
- Hing – 1/8 tsp
- salt to taste
For tempering :
- Oil – 2 tbsp
- Mustard seeds – 1/4 tsp
- Cumin seeds – 1/2 tsp (optional)
- Curry leaves – few
- Turmeric powder – 1/2 tsp
PROCEDURE :
- Soak Pigeon Pea in enough water for minimum 2 hours OR soak it in the boiled water for 1 hour for that quick fix, when you forget to soak it much before
- After that drain all the water completely and add all the ingredients under the heading ” for grinding “, and grind it coarsely
- Transfer it to a bowl or plate or idly moulds and steam it for 10 to 12 minutes, once done crumble it
- Meanwhile heat 2 tbsp oil, add mustard seeds, cumin seeds, curry leaves, turmeric powder and chopped methi/fenugreek leaves or palak leaves or capsicum (here if you are using french beans or cluster beans or raw banana or carrot or cabbage then you need to cook them in required water first , then you need to drain the water and proceed further)
- Fry the vegetable till done… add salt and mix well
- Now add steamed & crumbled dal/lentil mixture and fry for 2-3 minutes, sprinkle fresh coconut, then remove from fire
- Matawadi Palya / subji is ready to serve.
- If water is added at the time of grinding or later, then the consistency of the subji will become like this
Below is the pic of Matawadi palya using Capsicum , You need to follow the same above given recipe, just you have to replace menthya soppu/methi leaves/fenugreek leaves with capsicum/dappa menasinakayi/shimla mirch
Below is the pic of Matawadi palya using Spinach/Palak made in the above mentioned method by sautéing the Palak in the oil
Below is the pic of matawadi palya using french beans & carrot made in the same method (above mentioned), you just need to boil the vegetables before putting it into the oil, as we use only little oil which would not be helpful in sautéing vegetables properly
Also please do check here for the recipe of ridge gourd & bottle gourd nuchhinunde & matwadi palya
Below you can have a look at the further moderated way of making the matawadi Palya. In this I have crumbled only some of the nuchhinunde/steamed lentil + spices mixture and Kept some of them as such and added it to the palya at the end
