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Karnataka Style Menthya Soppu Hesaru Kaalu Palya Recipe
KarnatakaSide DishHigh Protein

Karnataka Style Menthya Soppu Hesaru Kaalu Palya Recipe

A high protein Karnataka recipe with green moong sprouts - steamed, methi leaves (fenugreek leaves) - roughly chopped, onion - finely chopped. Ready in 30 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories
655kcal
Estimated Cost
₹325-475
Carbs82g
Protein33g
Fats22g
Servings Scaler
4

Instructions

13 steps
  1. 1

    To begin making Menthya Soppu Hesaru Kaalu Palya Recipe, pressure cook the sprouted green gram for one whistle adding a cup of water using a pressure cooker and keep aside

    green moong sprouts - steamed(2 cups)
  2. 2

    Make a course mix of the shallots, garlic cloves, cumin seeds and dry red chilli using a mortar and pestle and keep aside

    shallots - chopped(4)cloves garlic(3)dry red chilli(1)cumin seeds (jeera)(1 teaspoon)
  3. 3

    Heat oil in a heavy bottomed pan, once the cooking oil is hot, add the onions over medium heat and saute until they turn translucent

    onion - finely chopped(1)
  4. 4

    Add in the pounded masala mix and saute until the raw smell of the garlic and shallots disappears

    shallots - chopped(4)cloves garlic(3)
  5. 5

    Once the mixture is smelling cooked, add the chopped tomatoes and cook until it turns mushy

    methi leaves (fenugreek leaves) - roughly chopped(1 cup)onion - finely chopped(1)tomato - finely chopped(1)shallots - chopped(4)
  6. 6

    After the tomatoes are a bit mushy, add the fenugreek leaves, turmeric powder, season with required salt to taste and mix well by sauteing

    methi leaves (fenugreek leaves) - roughly chopped(1 cup)tomato - finely chopped(1)turmeric powder (haldi)(1/4 teaspoon)coriander (dhania) leaves - a few sprigssalt - to taste
  7. 7

    Let the fenugreek leaves cook to 3/4th, and occasionally keep stirring the mix

    methi leaves (fenugreek leaves) - roughly chopped(1 cup)coriander (dhania) leaves - a few sprigs
  8. 8

    You can ad a bit of water if you need, at this stage

  9. 9

    Occasionally keep stirring on low medium heat, until the methi/fenugreek leaves are mostly done

    methi leaves (fenugreek leaves) - roughly chopped(1 cup)coriander (dhania) leaves - a few sprigs
  10. 10

    Add in the cooked sprouted green gram, jaggery powder and mix well

    green moong sprouts - steamed(2 cups)turmeric powder (haldi)(1/4 teaspoon)jaggery - powdered(1 teaspoon)
  11. 11

    Let the mix simmer for about 5 minutes or till done and let the water evaporate if any

  12. 12

    Garnish with coriander leaves, mix well and switch off the heat

    methi leaves (fenugreek leaves) - roughly chopped(1 cup)coriander (dhania) leaves - a few sprigs
  13. 13

    Serve Menthya Soppu Hesaru Kaalu Palya Recipe (Karnataka Style Fenugreek Leaves and Green Gram Stir Fry) along with Akki Rotti Recipe (Spicy Gluten Free Rice Flour Flat Breads), Karnataka Style Badanekai Yennegai Gojju Recipe and Indian Vegetable Salad Recipe

    green moong sprouts - steamed(2 cups)methi leaves (fenugreek leaves) - roughly chopped(1 cup)coriander (dhania) leaves - a few sprigs

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