Muddipalya ( pepper, lemon & greens in lentils gravy)

Ingredients

• 1 cup Toor Dal
• 3 cups washed and finely chopped fresh Fenugreek(Methi) Leaves
• 2 tomatoes (the sour variety works best)
• 4 green chillies, ground to a fine paste
• 1/2 teaspoon jeera
• 3/4 teaspoon Jeera Powder
• 1/2 teaspoon freshly ground black pepper(more for an intense peppery taste)
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• A generous pinch of asafoetida(hing)
• 2 teaspoons oil
• Juice of 2 lemons
• Salt to taste

Preparation

• Pressure cook the dal with a pinch of turmeric till soft. Heat the oil in a heavy bottomed pan or kadhai.
• Add the mustard seeds, allow to splutter. Add the jeera saute for a few seconds till light brown.
• Add in the hing, turmeric powder and then the methi leaves. Saute for 2-3 minutes and add the chopped tomato. Cook till methi and tomato are soft.
• Now add the cooked dal and let it come to a boil. Add the chilli paste, jeera powder, pepper powder and salt to taste.
• The dal must be quite thick. If it is very thick add about half a cup of water and adjust the consistency.
• In case it is thin, mix in a teaspoon of wheat flour in 2-3 teaspoons of water and add this paste to the dal when it is boiling.
• Boil the dal for about 5 to 10 minutes on a low flame. Take off the fire. Add the lemon juice just before serving.

Observations

Please Note: You could skip the green chillies altogether and step up on the pepper powder. In case you wish to reduce the quantity of pepper, add more chillies.

Questions

Photos of members who cooked this recipe

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