This is a North Karnataka specialty. A very healthy, low fat dish that goes well both with rice & rotis. When I prepared this, I was not very sure if my hubby would like this.But, he thoroughly enjoyed eating it.
I am happy that I have made one more good friend here. She is from North Karnataka & this recipe is from her. I have noted down many North Karnataka dishes from her & you all know what to expect from my coming posts :)
We not only exchange recipes, we exchange good food too. Last week I got a box full of piping hot stuffed mirchi bhajji (stuffed green chili fritters). It was amazing !
Now, back to today's dish.
Preparation time: 15mins
Cooking time: 45mins
Spinach or any other greens like amaranth leaves: 1 small bunch (around 150gms)
Toor dal/Pigeon peas: 3/4 cup
Brinjal: 1 medium sized (I normally use Chinese eggplant)
Tomato: 1 medium sized
Onion: 1 medium sized
Garlic: 1 pod
Green chillies: 3-4 nos
Any spice powder: 1 tsp (like rasam powder or sambar powder. I use sambar powder)
Tamarind extract: 1.5 tsp
Salt: According to taste
Turmeric: a big pinch
Oil: 2 drops
Water: Around 4 cups
Muddi palya tempering:
Oil: 1 tbsp
Garlic: 3 pods (sliced)
Mustard seeds: 1 tsp
Curry leaves: 6 nos
Dry red chili: 1 no
Oil: 1 tsp
Mustard seeds: 1/2 tsp
Asafoetida: a pinch
Curry leaves: 3-4nos
- Wash the lentils thoroughly & keep them to boil in a large sauce pan (add around 2 cups of water to it).
- Add the oil, turmeric to the lentils & let them cook on a medium flame.
- Meantime, wash the eggplant, greens, tomato. Coarsely chop the greens, eggplant, tomato & onion.Crush the garlic & keep it aside.
- When the lentils are 3/4th cooked (press the lentil gently between your fingers. If lentils are soft to press then they are cooked), add the spinach, tomato, brinjal, onion & crushed garlic. Add another 2 or more cups of water. Cook for another 5-7mins on a medium flame till the vegetables are soft.
- Add the spice powder, tamarind paste, salt & cook for another 3-4mins.
- Turn off the heat & pass the cooked vegetables + lentils through a colander (Drain out the water). Preserve this drained stock to make a tasty rasam/soup.
- Immediately take out the veggies + lentils & mash them as much as possible (Remember to do this while the mixture is hot).
- Now you have 2 parts, mashed lentils + greens & drained stock.
- Using the drained stock, proceed to make the rasam. Adjust the seasoning to the stock.
- Prepare the tempering. Heat oil. Add the mustard seeds to the oil. When seeds splutter, add curry leaves, asafoetida & turn off the heat. Pour this tempering to the seasoned stock & mix well. Nutritious rasam is ready. Serve it hot with rice.
For muddi palya:
- Prepare the tempering. Heat oil. When oil is hot, add mustard seeds. When seeds splutter, add garlic & curry leaves. When garlic turns golden brown, add broken red chili & turn off the heat. Pour this tempering over the muddi palya. Mix well & serve it hot with rice or roti.
- If you are "no" to garlic & onion, you could omit it. I have made this without the garlic & onion. It tastes good either ways.
- Many greens like amaranth leaves, methi (fenugreek leaves), sharp spinach, round spinach could be used to make this.
- It is very essential to mash the vegetables & lentils while they are still hot. No need to mash it in the blender. Just a rough mash using your masher should do the work. Also, take care not to make a paste out of it. Refer the picture to see how much to mash them.
- If the lentils are not properly cooked, this dish do not turn good. Hence cook the lentils well.