Recipe of Homemade MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry)
Hello everybody, it's John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Make Perfect MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry). It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry) estimated approx 30 minutes.
To get started with this particular recipe, we have to first prepare a few components. You can cook MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry) using 15 ingredients and 8 steps. Here is how you cook it.
A tasty variation of lentil curry with spinach
Ingredients and spices that need to be Make ready to make MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry):
- 1 cup split pigeon peas washed and soaked for 1-2 hours
- 1 Medium bunch of spinach leaves
- 1/2 medium bunch of fenugreek leaves
- 2 tablespoons cooking oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon hing
- 1/2 teaspoon salt or as per taste
- 1/2 teaspoon red chilli powder or as par taste
- 1 teaspoon Dhana jeera (coriander & cumin seeds) powder
- 1 tablespoon tamarind pulp
- 1-2 dry red chillies
- 8-10 curry leaves
- Coriander leaves for garnishing
Steps to make MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry)
- Place the split pigeon peas in a cooker and add 2 cups water to it. Also add turmeric powder and few drops of oil to the contents. cook the split pigeon peas till 3 whistles of cooker on medium flame.
- Thoroughly wash spinach and fenugreek leaves. Cut the spinach finely Also cut the fenugreek leaves.
- Put a pan on the flame and pour about a tablespoon of oil. When oil is hot,add mustard seeds, cumin seeds, turmeric powder and hing to it.
- After the mustard and cumin seeds crackled add fenugreek cut leaves to the pan and fry well. Then add cut spinach leaves to the pan, mix well and cover the pan to properly cook the greens.
- Add salt, dhanajeera powder and red chilli powder and mix well.
- Add cooked split pigeon peas to the and mix well. Add tamarind pulp to it and again mix well.
- Take about 2-3 teaspoons of oil in a small pan. Add mustard seeds and cumin seeds (about 1/2 teaspoon each) and heat till seeds crackled Add one or two pinches of hing to the small pan. Also add some red chilli powder and turmeric powder and fry. Then add full red chilli and fry. Add this tempering to prepared vegetable.a
- Sprinkle coriander leaves on the ready vegetable and serve with rice and/or rotis of wheat/Jowar(sorghum).
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