This recipe is from North-Karnataka, From my dad's place. As I told earlier my Baba is from Karnataka so, there are many recipes in my Kitchen that have the Kannadiga touch. There will be more 'khau' ( in kannada its called 'Tindi') from Karnataka in future.
This will be a thick bhaaji or sabji. That means in Kannada muddi and pallya means vegetable. Today I have made it with methi but you can make it with palak or combination of methi and palak. It goes very nicely with 'Bhakri'. Else you can eat it with 'Chapati' or rice.
Methi (fenugreek leaves) - 1 bunch
Roasted Besan (gram flour) - 2 table spoon
Cooked toor daal - 1 Bowl
Red chilly Powder - 1 tea spoon
Ground nut - 1 table spoon
Garlic cloves chopped - 8-9
Red dry chilly - 3
Tamarind pulp - 2 tablespoon
Masala pudi (goda masala)- 1 tea spoon
Jaggery (gud) - 1 tablespoon (optional)
Mustard seeds (rai) - 1/2 tea spoon
Asafetida(hing) - a pinch
Turmeric powder - 1 teaspoon
Oil - 1 table spoon
Salt to taste
Wash neatly the green leaves and chop it . Now heat the kadai and put methi leaves into it. Sprinkle some water and keep lead on it. Let the leaves cook for 5 minutes. After methi cooked properly add cooked and mashed toor daal and roasted besan mix it properly to avoid lumps. Now add Turmeric powder, red chilly powder, masala pudi, salt,tamarind Pulp, jaggery (my aai, and aaji put jaggery for taste.) and 1 cup water. Mix it properly. Keep the lead and let it cook for 5-7 minutes.
Now for tempering/ tadka heat the oil in a small kadai , add mustard seeds, after they pop add chopped garlic when they turned golden add ground nuts, then add asafetida red dry chilies. Now immediately pour this on the methi mixture (In Marathi we call it as 'Charcharit fodni') and cover it with lead so that the aroma of tadka will remain intact. After 2 minutes mix it neatly. Serve hot with Bhakri.