Madake Kalu + Alasande Mudde Palya (Thick Curry).

Peas and lentils provide us protein. Vegetarians must add lentils and pulses in our daily diet. Using pulses in our diet is to help our bones to be strong and nurture our body, with the essential nutrients we need.. Make a point and cook different pulses at least twice in a week. There are so many different edible pulses in the nature. Pulses contain minerals, protein and other beneficial factors.
This particular recipe contain Moth Bean Seeds ( Madake Kalu in Kannada) and Cow Peas (Alasande Kalu).

Now lets see the benefits of eating these Moth Bean Seeds and Cow Peas
Moth Bean Seeds are good and potential reservoir of Protein and other essential minerals and vitamins. It is rich in protein and calcium and an excellent supplement to cereal diet and people who are suffering from mal nutrition.
Cow Peas helps to maintain cholesterol levels. It is an excellent source of soluble dietary fiber and protein. It controls blood cholesterol. They are loaded with antioxidant agents , vitamin A and vitamin C.

Here is a recipe of Madake or Matake Kalu (Moth bean Seeds) and Alasande Kalu (Cow peas) Mudde Palya. We can have this Palya or curry with chapatis. rotis, pooris, dosa , idli and even rice.

Things Needed:

To Cook :

Madake Kalu (Moth bean seeds) : 1 Cup
Alasande Kalu (Cow peas) : 1 Cup
Palak : 1 Bundle
To Add :
Garam Masala : (optional) : 1/2 Teaspoon
Coriander leaves : 2 Tablespoons
Methi seeds : 1/4 Teaspoon
Turmeric Powder : a pinch
Lemon : 1 Teaspoon

Ginger : 1 Teaspoon (grated)
Coconut : 2 Tablespoons (Fresh and grated).
Salt : to taste

To Season :
Mustard seeds : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Ingh : a pinch
Green chilly :  2
Curry Leaves : 6 to 8

Method :

1. Wash and soak Moth bean seeds and cow peas for 3 to 4 hours.

2. Wash and cut Palak leaves in to small pieces. Wash and remove the skin of ginger and grate and keep it aside.
3. Now pressure cook the pulses and leaves together with 1 cup of water for 10 minutes. Leave it for cooling
4. Keep a pan on the fire. Add oil and heat. Add mustard seeds and methi seeds. Let the mustard splutter.

5. Add jeera and cut green chilly. Fry for 10 seconds.

6. Add cooked pulses and palak.

7. Add turmeric powder and salt and grated ginger.
8. Mix it well. Add water if needed. Add garam Masala powder.

9. Let it boil for 5 minutes nicely. (Till it thickens). Add coconut.
10. Remove the mudde palya from the pan to a serving dish.
11. Add coriander leaves and lemon juice. Mix it well.
12. Serve ready mudde palya with chapatis or the main dish you prepared.

Note :

You can soak these pulsed in boiling hot water for 1 hour and then cook. (or soak it for 4 to 5 hours in normal water). You can add onions and garlic to this palya. (optional). You can also add grated coconut to this palya. (optional). You can also add cut tomatoes while frying green chilly.( Optional).  I You can also add rasam powder instead of garam masala powder. Adding a spoon of ghee will taste good. Cook pulses till soft to get the better taste. Do not add lots of water while cooking since this is dry palya. You can remove the extra stock from the cooked pulses and use it for some gravy or rasam.
Time :   Pulses Soaking time :  1 hour in  HOT boiling water OR .....  3 to 4 hours in normal water.
Cooking time : 30 minutes.
Servings : 3 to 4