MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry)
MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry)

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, muddi pallya (spinach+fenugreek leaves in thick lentil curry). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry) is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry) is something which I have loved my entire life.

To begin with this particular recipe, we must 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 can achieve that.

The ingredients needed to make MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry):
  1. Prepare 1 cup split pigeon peas washed and soaked for 1-2 hours
  2. Prepare 1 Medium bunch of spinach leaves
  3. Make ready 1/2 medium bunch of fenugreek leaves
  4. Prepare 2 tablespoons cooking oil
  5. Prepare 1/2 teaspoon mustard seeds
  6. Prepare 1/2 teaspoon cumin seeds
  7. Prepare 1/4 teaspoon turmeric powder
  8. Get 1/4 teaspoon hing
  9. Prepare 1/2 teaspoon salt or as per taste
  10. Make ready 1/2 teaspoon red chilli powder or as par taste
  11. Take 1 teaspoon Dhana jeera (coriander & cumin seeds) powder
  12. Make ready 1 tablespoon tamarind pulp
  13. Make ready 1-2 dry red chillies
  14. Get 8-10 curry leaves
  15. Get Coriander leaves for garnishing
Instructions to make MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry):
  1. 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.
  2. Thoroughly wash spinach and fenugreek leaves. Cut the spinach finely Also cut the fenugreek leaves.
  3. 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.
  4. 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.
  5. Add salt, dhanajeera powder and red chilli powder and mix well.
  6. Add cooked split pigeon peas to the and mix well. Add tamarind pulp to it and again mix well.
  7. 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
  8. Sprinkle coriander leaves on the ready vegetable and serve with rice and/or rotis of wheat/Jowar(sorghum).

So that’s going to wrap this up with this special food muddi pallya (spinach+fenugreek leaves in thick lentil curry) recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!