Methy with half cooked or soaked dal – udar bele

Menthe palle with udar byali is another tasty recipe and simple too.

2 cups Fresh methy leaves cleaned and coarsely cut(not finely cut),2 cups half cooked or soaked turdal (soaked in water for 1 hour), finely cut and pound 5-6 peeled cloves of garlic, 1 medium sized onion finely cut (optional), 1 or 2 longitudinally cut green chillies, oil for seasoning, cumin seeds and hing (asafoetida) and 1/2 teaspoon turmeric powder.


  • Heat oil in a vessel.
  • Season with cumin seeds, mustard seeds and hing.
  • When the mustard seeds crack, add cut and pounded garlic and the cut green chillis.
  • When the garlic turns brown add turmeric powder and cut onion and allow it to turn reddish brown.
  • Now add cut methy leaves and salt and cook with the vessel covering it with a lid for 5 minutes.
  • Now transfer the soaked or half cooked dal to the vessel
  • Add some more salt and 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder
  • Cook for 5 more minutes with covered lid

Tips and Tricks:
You can also use red chilly powder instead of green chilly
The same can be made with dil leaves (sabasgi palle). This is really tasty with rotti. slurrrp!

Typically Served With:
Serve hot with chapati or rotti


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