Karnataka Style Menthya Soppu Hesaru Kaalu Palya

Step 1: To begin making Menthya Soppu Hesaru Kaalu Palya Recipe, pressure cook the sprouted green gram for one whistle adding a cup of water using a pressure cooker and keep aside

Step 2: Make a course mix of the shallots, garlic cloves, cumin seeds and dry red chilli using a mortar and pestle and keep aside

Step 3: Heat oil in a heavy bottomed pan, once the cooking oil is hot, add the onions over medium heat and saute until they turn translucent

Step 4: Add in the pounded masala mix and saute until the raw smell of the garlic and shallots disappears

Step 5: Once the mixture is smelling cooked, add the chopped tomatoes and cook until it turns mushy

Step 6: After the tomatoes are a bit mushy, add the fenugreek leaves, turmeric powder, season with required salt to taste and mix well by sauteing

Step 7: Let the fenugreek leaves cook to 3/4th, and occasionally keep stirring the mix

Step 8: You can ad a bit of water if you need, at this stage

Step 9: Occasionally keep stirring on low medium heat, until the methi/fenugreek leaves are mostly done

Step 10: Add in the cooked sprouted green gram, jaggery powder and mix well

Step 11: Let the mix simmer for about 5 minutes or till done and let the water evaporate if any

Step 12: Garnish with coriander leaves, mix well and switch off the heat

Step 13: Serve Menthya Soppu Hesaru Kaalu Palya Recipe (Karnataka Style Fenugreek Leaves and Green Gram Stir Fry) along with Akki Rotti Recipe (Spicy Gluten Free Rice Flour Flat Breads), Karnataka Style Badanekai Yennegai Gojju Recipe and Indian Vegetable Salad Recipe