Menthya Matvadi Palya Recipe - Madhwa Brahmin Style Methi-Chana Dal Sabzi
A diabetic friendly Karnataka recipe with methi leaves (fenugreek leaves), sunflower oil, mustard seeds. Ready in 2h 15m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
9 steps- 1
To prepare Matwadi Palya Recipe (Madhwa Brahmin Style Methi-Chana Dal Sabzi); drain the water from the soaked channa dal and grind all the ingredients mentioned under "to grind" adding very little water to make a coarse paste
methi leaves (fenugreek leaves)(50 grams)chana dal (bengal gram dal) - soaked for 2 hours(1/2 cup) - 2
In a steamer, steam the ground masala till soft, for about 10 minutes on high heat using Idli molds
- 3
Meanwhile, wash and chop the methi leaves finely
methi leaves (fenugreek leaves)(50 grams)sprig curry leaves(1)curry leaves - few - 4
In a kadai, heat oil and mustard seeds and allow it to splutter, add the red chillies and curry leaves and roast for a few seconds
methi leaves (fenugreek leaves)(50 grams)mustard seeds(1 teaspoon)sprig curry leaves(1)dry red chillies(2)dry red chillies(6)coriander (dhania) seeds(1 teaspoon)curry leaves - fewcumin seeds (jeera)(1 teaspoon) - 5
Add finely chopped methi leaves and salt and allow it to wilt down
methi leaves (fenugreek leaves)(50 grams)sprig curry leaves(1)salt - to tastecurry leaves - few - 6
Once the methi leaves are cooked, add the ground chana dal mixture and mix them and allow it to cook on low flame till everything combines well
methi leaves (fenugreek leaves)(50 grams)sprig curry leaves(1)chana dal (bengal gram dal) - soaked for 2 hours(1/2 cup)curry leaves - few - 7
Turn off heat
- 8
Check the salt and adjust accordingly to taste
salt - to taste - 9
Serve Matwadi Palya Recipe (Madhwa Brahmin Style Methi-Chana Dal Sabzi) along with Tawa paratha, Karnataka Special Huli Tovve Recipe and steamed rice for lunch or dinner
methi leaves (fenugreek leaves)(50 grams)chana dal (bengal gram dal) - soaked for 2 hours(1/2 cup)
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Menthya Matvadi Palya Recipe - Madhwa Brahmin Style Methi-Chana Dal Sabzi
A diabetic friendly Karnataka recipe with methi leaves (fenugreek leaves), sunflower oil, mustard seeds. Ready in 2h 15m, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
9 steps- 1
To prepare Matwadi Palya Recipe (Madhwa Brahmin Style Methi-Chana Dal Sabzi); drain the water from the soaked channa dal and grind all the ingredients mentioned under "to grind" adding very little water to make a coarse paste
methi leaves (fenugreek leaves)(50 grams)chana dal (bengal gram dal) - soaked for 2 hours(1/2 cup) - 2
In a steamer, steam the ground masala till soft, for about 10 minutes on high heat using Idli molds
- 3
Meanwhile, wash and chop the methi leaves finely
methi leaves (fenugreek leaves)(50 grams)sprig curry leaves(1)curry leaves - few - 4
In a kadai, heat oil and mustard seeds and allow it to splutter, add the red chillies and curry leaves and roast for a few seconds
methi leaves (fenugreek leaves)(50 grams)mustard seeds(1 teaspoon)sprig curry leaves(1)dry red chillies(2)dry red chillies(6)coriander (dhania) seeds(1 teaspoon)curry leaves - fewcumin seeds (jeera)(1 teaspoon) - 5
Add finely chopped methi leaves and salt and allow it to wilt down
methi leaves (fenugreek leaves)(50 grams)sprig curry leaves(1)salt - to tastecurry leaves - few - 6
Once the methi leaves are cooked, add the ground chana dal mixture and mix them and allow it to cook on low flame till everything combines well
methi leaves (fenugreek leaves)(50 grams)sprig curry leaves(1)chana dal (bengal gram dal) - soaked for 2 hours(1/2 cup)curry leaves - few - 7
Turn off heat
- 8
Check the salt and adjust accordingly to taste
salt - to taste - 9
Serve Matwadi Palya Recipe (Madhwa Brahmin Style Methi-Chana Dal Sabzi) along with Tawa paratha, Karnataka Special Huli Tovve Recipe and steamed rice for lunch or dinner
methi leaves (fenugreek leaves)(50 grams)chana dal (bengal gram dal) - soaked for 2 hours(1/2 cup)
Rate this recipe
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