Simple Way to Make Homemade MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry)

Hey everyone, it’s me, Dave, welcome to our recipe page. 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. For mine, I will make it a little bit unique. This will be really delicious.

MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry) is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry) is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have muddi pallya (spinach+fenugreek leaves in thick lentil curry) using 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry):

1. Make ready 1 cup split pigeon peas washed and soaked for 1-2 hours
2. Make ready 1 Medium bunch of spinach leaves
3. Prepare 1/2 medium bunch of fenugreek leaves
4. Prepare 2 tablespoons cooking oil
5. Take 1/2 teaspoon mustard seeds
6. Take 1/2 teaspoon cumin seeds
7. Prepare 1/4 teaspoon turmeric powder
8. Get 1/4 teaspoon hing
9. Get 1/2 teaspoon salt or as per taste
10. Prepare 1/2 teaspoon red chilli powder or as par taste
11. Get 1 teaspoon Dhana jeera (coriander & cumin seeds) powder
12. Make ready 1 tablespoon tamarind pulp
13. Get 1-2 dry red chillies
14. Get 8-10 curry leaves
15. Make ready Coriander leaves for garnishing

Steps 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 for this exceptional food muddi pallya (spinach+fenugreek leaves in thick lentil curry) recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!