Ariso Recipes
Karnataka Style Menthya Soppu Hesaru Kaalu Palya (Fenugreek Leaves and Green Gram Stir Fry)
Last update date: February 24, 2012
Step into the realm of Karnataka Style Menthya Soppu Hesaru Kaalu Palya (Fenugreek Leaves and Green Gram Stir Fry). This dish is a delightful symphony of tastes and textures, featuring Green Moong, Fenugreek leaves. Beyond taste, it's elevating your well-being with every bite. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.30 minutes.
Karnataka
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Ingredients
2
How To Cook?
1
To begin making the karnataka style menthya soppu hesaru kaalu palya, pressure cook the sprouted green gram with one cup of water for one whistle using a pressure cooker. keep it aside.
2
In a mortar and pestle, coarsely crush the shallots, garlic cloves, cumin seeds, and dried red chili. set it aside.
3
Heat oil in a heavy-bottomed pan. once the oil is hot, add the onions and saut„© over medium heat until they turn translucent.
4
Add the crushed masala mix to the pan and saut„© until the raw smell of garlic and shallots disappears.
5
Once the mixture is cooked and aromatic, add the chopped tomatoes and cook until they turn mushy.
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