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!!!
