Muddi Palya / Mudde palya / Dal With Greens

          "Muddi Palya" is a kind of dal with greens prepared in many parts of North Karnataka. Its simple, nutritious and delicious with subtle flavors, making it apt for feeding even kids. It is perfect to go with rice, chapati and jowar (sorghum) roti...

Ingredients:

• Greens (amaranth, spinach, fenugreek, dil) - 4 hands full. single variety or mixed green leaves can be used. Make sure to include dil leaves whenever possible as it gives excellent flavor.
• Tur (arhar) dal / split and skinned pigeon peas - 3/4 cup
• Green chillies - 2 to 3, use according to the spiciness and your taste
• Tamarind - 1 marble sized
• Jaggery / brown sugar - 2 to 3 tbsp
• Coconut - 1/4 cup
• Mustard seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Fenugreek seeds - 5 to 6
• Urad dal / split and skinned black gram - 1 tsp
• Curry leaves - 7 to 8 leaves
• Turmeric powder - 1/4 tsp
• Asafetida - 1/4 tsp
• Coriander leaves / cilantro - For garnishing
• Oil - 2 tsp
• Salt - to taste
• Water - 3 cups 

(Tur dal and water are usually taken in 1:2 ratio if using stove top pressure cooker ; if using electrical pressure cooker use in 1:2.5 ratio)

Method:

• Wash the tur dal thoroughly and Soak in water for 30 minutes if possible. Cook in a pressure cooker until 3 whistles or for 15 minutes if using an electrical pressure cooker.

• Soak tamarind in 1/4 cup of warm water for few minutes and squeeze out the juice.

• Wash the greens thoroughly and chop them.
• Heat oil in a pan and add mustard seeds. When it stops crackling add cumin seeds and saute until they turn brown.
• Add fenugreek seeds saute for few seconds, do not burn them. Then add urad dal. Saute them until they change the color a little.
• Add in the green chilies, curry leaves and saute. Then add in the turmeric powder and asafetida.

• Add in the greens and saute until they reduce in size and are completely done. Add in the grated coconut and saute.

• Add the cooked tur dal, tamarind juice, jaggery, salt and mix thoroughly and remove from stove top.

• Finally garnish with coriander leaves. 

• Enjoy the "Muddi Palya" with steaming rice, chapati or jowar roti.

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Mangalore Buns / Banana Puris / Banana Pooris

Ever imagined preparing buns without a need to add yeast and bake?! The coastal region in Karnataka is very famous for a kind of sweet banana pooris called as "Mangalore Buns". May be its resemblance to that of a bun in appearance and its sweet taste are the main reasons for its name. They can be enjoyed as breakfast dish or as snacks and they are kids favorite too! so, lets go through the recipe!

Ingredients:

• Wheat flour - 1 cup , maida / all purpose flour can be used instead
• Well riped banana - 1
• Curd / Yogurt - 3 tbs
• Cumin seeds - 1 tsp
• Salt - 1/2 tsp
• Sugar - 2 to 3 tbs, use according to your taste
• Baking Soda - 1/4 tsp 
• Oil - As required

Method:

• Mix the flour, salt, sugar, baking soda, cumin seeds and give a good mix.

• Break the banana in to pieces and blend it with curd in a blender or mixer.

• Add this to the flour mixture and mix it into a dough slightly firmer than that of a chapati dough. Water can be used in very small amount  in intervals if required to make dough.

• Put few drops of oil on top and smear around the surface of the dough so that it does not get dried up. 
• Cover it up with a damp cloth and keep aside for 2 to 6 hrs. More the time you give them to sit the nicer they will turn out.
• Keep some oil to get heated. Meanwhile make small marble sized balls from dough and roll them into round sheets slightly thicker than that of the chapati sheets (This makes the buns / pooris to fluff up).

• Make sure that the oil is hot enough for deep frying. An experienced person can easily make out this by feeling the warmth on the surface of the vessel in which the oil is heated, or else one can put few mustard seeds in to the oil and when they splutter, its the indication that the oil is sufficiently hot.
• drop the poori sheet in hot oil and fry on a medium heat, flip the sides and make sure that it has turned nice golden brown on all the sides and transfer it on to a plate lined with tissue paper to soak the oil. Repeat it with all the sheets of poori.

• Enjoy the hot "Mangalore buns" with coconut chutney and sambar (optional)

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