Monday, March 9, 2020

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

For Tempering:
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


Method:

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!



No comments:

Post a Comment