Vegan Methi Dal | Methi Muddi Palya |Vegan Fenugreek Dal Recipe

Prep Time: 15 mins

Cook Time: 40 mins

Total Time: 55 mins

Serves: 2

Ingredients:

For Methi Muddi Palya:

• 2 cups cooked Toor dal (Pigeon Pea)
• 2 cups Methi leaves (fenugreek leaves) washed and finely chopped.
• 3 Green chillies
• 1/2 tsp Mustard seeds 
• 1/2 tsp Cumin seeds (Jeera)
• ¼ tsp Turmeric
• 1/4th cup Tamarind Juice
• 1 tbsp Besan
• Salt to taste
• Water as required

For Tadka (topping):

• 1/2 tsp Mustard seeds 
• 3 Dry Red chillies
• 1/2 tsp Cumin seeds (Jeera)
• 1 to 2 cloves of Garlic finely chopped
• 1/4th cup Peanuts
• 2 tsp Urad dal (Black gram)
• Pinch of Hing (Asafetida)
• Pinch of Red chilli powder

Step by step photo recipe to make Methi Muddi Palya:

• In a pressure cooker add Toor dal, turmeric, and add approx. 2 cups of water to cook the dal upto 2 - 3 whistles. 
• In a thick bottom pan, heat oil, mustard seeds, and let the mustard seeds crackle. Next, add green chillies, chopped methi leaves, and saute.

• Cover the pan and let it cook on a low flame for 2 - 3 mins. Add the cooked dal and mix well.

• Mix Besan flour with 3 tbsp of water and make a paste without lumps in a separate bowl. Add the paste to the dal and let it cook for another 2 mins.

• Add the tamarind juice and salt to the mix, and let it cook on a low flame for 5 mins.

• The Methi dal will thicken as it cooks so add water as per the consistency you need. Make sure to check if extra salt is required each time you add more water. Note: Methi Dal is served slightly thicker in consistency.

• For the tadka, heat oil in small sauce pan and add mustard seeds. As soon as the mustard seeds start to crackle, add cumin seeds, finely chopped garlic, peanuts, dry red chillies, urad dal, pinch of red chilli powder, and saute till the garlic turns golden brown. 

• Finally, transfer the Methi Muddi Palya into a serving dish and top it with tadka. Have Methi Muddi palya with Rice or Roti.

Note:

• Spinach leaves can be used instead of the Fenugreek leaves.
• Don't add too much water while cooking dal. Methi Muddi Palya is supposed to be thick in consistency.
• Garlic can be skipped if the recipe is made on festivals or Vrat.