Huli Palye - A classic dal recipe from my kitchen.
|Huli Palye (with Spinach and little Methi leaves)|
This is another classic Madhwa Bramhin recipe from my grandma's kitchen. Simple in its preparation, it is rich in nutrients and taste. Being a sattvik recipe, its a no-onion, no-garlic recipe.
You cannot compare it with the quite popular "Dal Palak"recipe. The tempering of red chillies, curry leaves, methi seeds along with a dash of tamarind imparts a unique tempting flavour to this dal. This along with rice and a dollop of ghee or til oil is almost a complete meal in itself. Paired with a papad and a fried curd chilli, it can do wonders to your tastebuds.
Without much ado, here is the recipe:
2.5 cups chopped greens like spinach, amaranthus or methi. I used 2 cups of spinach and a 0.5 cups of methi
Toor dal - 1 cup
Thick Tamarind pulp - 1 tbsp or more as per taste
Turmeric powder - 1 tsp
Chilli powder - 1 tsp (optional)
Jaggery powder - 1 tsp (optional)
Water - to adjust the consistency
Salt- to taste
Oil - 1.5-2 tbsp
Mustard seeds - 1.5 tsp
Hing - a pinch
Methi seeds - 1 tsp (You can skip this or lessen this quantity if you are using methi leaves in this recipe)
Red chillies - 4-5 broken and the seeds midly shaken off
Curry leaves - a sprig
We will start with the tempering so that its flavours are absorbed in the dal when we boil it along with the tempering. Heat 2 tbsp of oil in a kadhai and temper it with the above ingredients.
Once the tadka is ready, add the chopped greens and fry it well. Cover the kadhai with a lid for a couple of minutes. The greens will ooze water. Uncover and fry it for a while till the leaves lose almost all its water and are stir-fried well. To this add haldi powder and the mashed dal. Mix it well.
Now to this dal, add the tamarind pulp, jaggery (optional - not added in the original recipe), chilli powder (again optional if you like it hot), little water to adjust the consistency and finally the salt. Allow it to come to a boil and simmer it well for 5 minutes.
Hulipalye is ready to be eaten with rice, papad and a fried curd chilli for an authentic experience!