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

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

You can cook MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry) using 0 ingredients and 8 steps. Here is how you cook it.

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

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

1. Place the split pigeon peas in a cooker and add 2 cups water to it. Also add turmeric powder and one spoon oil to the contents. cook the split peas till 3 whistles of cooker on medium flame..
2. 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..
8. Sprinkle coriander leaves on the ready vegetable and serve with rotis of wheat or Jowar (sorghum)..

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