Muddu Palya - Sandhya Puranik
Method:
pressure cook chopped palak and toor dal till done ..mash lightly and keep aside.Heat oil in a pan..add mustard seeds,zeera ,urad dal ,chana dal, hing and curry leaves and fry... then add two broken redc hillies and let it fry... add haldi powder ...now add the cooked dal and greens and stir ... at this stage add tamarind pulp/extract(soak around a lemon size tamarind in warm water and extract) salt and simmer the flame and cook for 5-6 minutes .... goes well with rice or chapatties.
traditionally a paste of wheat flour mixed with water is added to give thickness..here i have avoided that..can also be made with bhajji or vali leaves.add tamarind pulp a bit more than we use usually and also add chana dal liberally in the seasoning..it gives a nice crunch in between. sometimes 2 tbsp of coconut is ground with zeera and green chillies coraely and added to the dal
traditionally a paste of wheat flour mixed with water is added to give thickness..here i have avoided that..can also be made with bhajji or vali leaves.add tamarind pulp a bit more than we use usually and also add chana dal liberally in the seasoning..it gives a nice crunch in between. sometimes 2 tbsp of coconut is ground with zeera and green chillies coraely and added to the dal
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