Easiest Way to Make Quick MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry)

Hey everyone, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Prepare Award-winning MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry). One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry) estimated approx 30 minutes.

To get started with this recipe, we must 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 can achieve it.

A tasty variation of lentil curry with spinach

Ingredients and spices that need to be Make ready to make MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry):

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

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So that's going to wrap this up for this exceptional food Easiest Way to Make Award-winning MUDDI PALLYA (Spinach+Fenugreek leaves in thick lentil curry). Thank you very much for your time. I'm confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!