Matvadi - Matodi palya recipe / Paruppu usili / clustered beans methi channadal sabzi

 

This is the traditional recipe always prepared in Madhwa Brahmin households. It's a protein rice, healthy and delicious sabzi which goes well not only with rice and chapati but can also be eaten on its own - like a snack.

It's generally prepared with methi leaves - menthe soppu or with cluster beans - gorikayi and tastes delicious with both of them. But since both are my favourite vegetables I have used both of them here as I love methi a lot and can't resist to use it in any possible dish I make.

So here goes the recipe.

Ingredients :

• Channa dal 1 big cup
• Cooking oil 4 tablespoon
• Jeera 2 tablespoon
• Hing 1/2 + 1/2 teaspoon
• Turmeric powder 1/2 + 1/2 teaspoon
• Mustard seeds 1 teaspoon
• Red chillies 6-8
• Fresh grated coconut 1 and1/2 cup
• A pinch of baking soda ( optional )
• Salt to taste

Vegetables :

• Cluster beans ( gorikayi ) 1 bowl
• Finely chopped methi leaves 1 bowl
• Coriander leaves 2 tablespoon
• Curry leaves a handful
• Ginger 1 small piece
• Green chillies 6-8 depending on your preference and taste

Recipe video :

Procedure :

• Wash and soak the channa dal in water for 2-3 hours.
• Drain the water.
• In a mixie add soaked and drained channa dal, ginger, jeera, hing, turmeric powder, green chillies and 1 cup grated coconut and grind to a coarse paste.
• Put this in a container.
• And put washed and drained cluster beans in another container and steam cook in a cooker to three whistles.
• Let them cool.
• Once the ground masala is cool, break any lumps in it with your hands so that it is loose and separate.
• Heat oil in a thick bottomed kadai.
• Add mustard seeds and let them splutter.
• Add the red chillies, hing, turmeric powder and curry leaves.
• Put in the finely chopped methi leaves and cook over low heat till the methi is cooked and raw smell goes.
• Now add the ground, cooked and separated channa masala and mix well.
• Sprinkle a little water if required.
• Add salt and mix.
• Now cook this over low heat, stirring occasionally so that the methi absorbs all the masala.
• Now add the cooked cluster beans, mix well and cook with a lid covered for a few more minutes.
• Garnish with some more fresh chopped coriander leaves and freshly grated coconut.
• Serve with rotis, chapatis and hot rice and ghee.
• It tastes heavenly with curds rice too!!!