Muddipalya ( pepper, lemon & greens in lentils gravy)

Main Dish
2 servings
12 min
20 min
Very Easy


Number of serving: 2
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


  • 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.


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.


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