Dal with green leaf / muddipalya is the staple food of many people in South India. It is usually served with steamed rice.

Dal with green leaf makes a good accompaniment with any meal. Tur dal cooked with green leaf vegetables is healthy and makes one of the cherished  south indian meals. It is popular  as “pappu” in Andhra while in Karnataka it is known as “muddipalya” . Our meals seems to be highlighted by a variety of green leaves as spinach, methi  or many others which are abundantly available. This is the recipe from the state of Karnataka.

This is one of the daily essentials in many parts of South India. This dal and rasam are usually cooked simultaneously in most households. 

INGREDIENTS :

• tur dal 1 cup 
• spinach  1 cluster
• methi 1 cluster 
• green chillies 4
• oil 2 tbsp
• mustard seeds 1 tsp
• asafoetida a pinch
• turmeric powder 1/4 tsp
• tamarind  a lemon size
• salt to taste
• sambar powder 1 tsp
• mustard seeds 1 tsp
• asafoetida a pinch
• turmeric powder 1/4 tsp
• tamarind  a lemon size
• salt to taste
• sambar powder 1 tsp 
•                      
• METHOD :Cook tur dal in pressure cooker. Cut the stalk of the green leaves and chop them finely. Put them in salt water for sometime. Heat oil in a kadai and make the seasoning with mustard, asafoetida, turmeric and green chillies. Add the green leaves and salt, mix and let cook for sometime. Then add the cooked dal and mix well. Let boil for sometime. Then, add the tamarind pulp  and sambar powder and allow to  simmer on low flame for five minutes. Serve with hot rice or jowar roti.
  Print Recipe

  Ingredients Method

  Ingredients

    

  • 1 cup tur dal
  • 1 cluster spinach
  • 1 cluster fenugreek leaf
  • 4 green chilly
  • 2 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon asafoetida
  • 1/4 teaspoon turmeric powder
  • lemon ball size tamarind
  • salt to taste
  • 1 teaspoon sambar powder

  Method

   

  1. Cook tur dal in pressure cooker. 
  2. Remove the stalk of the green leaves and cut them finely. Keep them in salt water for sometime.
  3. Heat oil in apan, add the mustard, asafoetida, turmeric, green chilly and salt. Let cook for sometime. 
  4. Add the cooked dal to it. MIx well and let cook on a slow flame for dometime. 
  5. Add the tamarind pulp and sambar powder to it. Mix and simmer for for five minutes. 
  6. Serve with hot steamed rice. 

   

About the event:

This post is part of the event Foodies Redoing Old Post_26, where a group of bloggers work on an old post every fortnight. I have changed both the text and pictures. The old posts were lost with time, this is like giving a breath of fresh air to them. Moreover, there is a sea-change in the way we do our work with time, isn’t it ? Do you want to be a part of it? 

If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

Let’s be connected, the follow buttons are on the side bar. Subscribe to get all updates and an e-book for free.