I prepared this dish using capsicum (bell pepper) - my favorite veggie that is available easily, adds colour to food and is loaded many health benefiting biochemicals.
Now let us see how this palya is prepared
- Ease - Elaborate but easy
- Preparation time - 15 minutes
- Cooking time- 10 minutes
- Capsicum - 3 medium sized
- Chick pea lentil/channa dal - 1 cup
- Coconut (Grated) - 1 cup
- Asafoetida - 2 generous pinches
- Turmeric - 1 pinch
- Ginger 0 2 inches
- Green chillies - 4
- Red chillies - 1
- Coriander - 4 sprigs
- Curry leaves - 2 sprigs
- Mustard seeds - 3/4 spoon
- Lemon - 1
- Salt - to taste
- Ground nut oil - 3 -4 spoons
- Soak channa dal in water for 2 hours
- Cut capsicum as shown - 1 inch pieces
- Drain water from the soaked dal and grind coarsely without water
- Steam the ground dal in a cooker ( do not pressure cook) for 10 minute
- In the meanwhile - heat 1 spoon oil in a heavy bottomed wok/kadai, add mustard, let it splutter, add curry leaves and broken red chillies, fry till crisp, remove and keep aside.
- Add rest of the oil to the kadai and stir fry capsicum
- Add turmeric, finely chopped green chillies and ginger to capsicum.
- When capsicum is half cooked, add steamed dal, add salt, asafoetida and coconut. Mix well and simmer for 5 minutes- add a spoon of oil if required and stir if required to avoid sticking and burning
- Squeeze in lemon juice, garnish with chopped coriander and mustard seasoning
I savor it as a snack
- Traditionally matodi palya is prepared by stir frying dal and vegetables in oil. Oil is absorbed very quickly by the dal paste, so a lot of oil would go into the dish to avoid burning and sticking.
- Steaming renders the dal mix partially cooked and avoids addition of too much oil
- Make matodi more colorful - add yellow and red peppers