Madhwa Sakha Team
Mathoda Palya
Tur dal (split pigeon peas): 1/2 cup (soaked for an hour or more)
Vegetable: 2 cups (choose one: senga (peanuts), banana flower, or methi (fenugreek) leaves)
Red chilies: 3-4 (soaked with the dal for better color)
Green chilies: 4-5 (adjust to taste)
Ginger: 1-inch piece
Jeera (cumin seeds): 1 teaspoon
Asafoetida (hing): A pinch
Salt: To taste
Mustard seeds: 1/2 teaspoon
Oil: 150 ml (preferably cooking oil)
Curry leaves: A handful
Coconut: 1/2 cup (grated)
Prepare the Vegetables:
Steam the chosen vegetable (senga, banana flower, or methi leaves) until tender. Set aside.
Grind the Dal Mixture:
In a blender, combine the soaked tur dal, red chilies, green chilies, ginger, jeera, coconut, and a little salt. Grind to a coarse mixture (do not make it too fine).
Cook the Mathoda:
In a thick-bottomed kadai (pan), heat the oil over medium heat.
Once the oil is hot, add the mustard seeds. Let them crackle.
Add the ground dal mixture to the pan and stir-fry for a few minutes.
Next, add the steamed vegetable and additional salt as needed. Mix well.
Continue frying while stirring occasionally until the dal is cooked and has a slightly crisp texture.
Alternative Method (Steaming the Dal):
Instead of frying, you can grind the dal mixture, add enough salt, and steam it like idlis.
After steaming, cut the dal into very small pieces or squeeze it by hand so it resembles rava (semolina).
Fry this prepared dal with the vegetables in a kadai for a few minutes. This method uses less oil.
