Menthya Matodi Palya( Fenugreek leaves & dal subzi)

I know I have a post already on Matodi-Palya but here is an other version with fenugreek leaves. I love this dry subzi, protein rich and tasty. It isn't an easy and quick recipe, sure needs some planning and time but it's all worth it. This can be made two ways either very dry or a little dry. This time went with the dry one as you can mix it with rice and eat.

It uses toor dal for binding and taste. I know some use channa dal but my Mom used to make it with Toor dal so do I. It was my all time favorite subzi, but I don't make it that often b'coz the amount of oil it needs to cook doesn't fit in my regular diet. But once in a while it's definitely worth it.

Without anymore  chat let's jump into the recipe and direction to make it.

Ingredients:

1cup  Menthya soppu/fenugreek leaves
2tbsp Toor Dal
5-6     Dry Red chillies(2tsp red chili powder)
4tsp    Fresh coconut
1tsp    Cumin seeds/jeera seeds
1tbsp  Oil(+more)
1/2tsp Mustard seeds
1tsp Turmeric powder
Pich of hing(asafetida)

Method:

Soak the Toor dal in water for about 30-45 mins. Drain the water completely once it soaked well, put it in a blender jar add dry red chillies/ powder, fresh coconut and cumin seeds. Grind  it into a fine paste without any water if possible (if not able to grind add very little water). Now make tempering with oil in a nonstick pan and add mustard seeds and when it splutters add hing and turmeric powder. Now add fenugreek leaves and fry for a while till it changes it's color. Now add dal paste, salt to taste and fry it till the oil dries out and the paste becomes a dry powder or like crystals.

Serve immediately or store in air tight container in the fridge for couple of days.

Note: Do add oil if needed in the middle, try to use a hard anodized or a non stick pan so it dosent stick in the bottom or get burnt. It stays for 5-10 days if no water is added when grinding.