Muddipalya/soppina palya/dantina soppu palya

Muddipalya or Dantinasoppina palya:

Ingredients:

Dantina soppu- cleaned and washed.

Toor dal- 3/4th cup

Salt

Tamarind soaked in  water- 1 lemon sized.

Jaggery- 2tbsp

chilli powder- 3tbsp

Sambar Powder- 2 tsp

Besan flour /gram flour -3-5 tbsp

Oil

Red and green chillies

Curry leaves

Hing

Jeera 

Mustard

Groundnut oil

Raita of stem: -Groundnut powder- 2 tsp, stems cooked, salt, tempering, curd- 1 cup.

Method:

Dantina soppu - Separate  clean leaves  from the stem and root of this plant. retain the stems which are thick and juicy and can break easily(Dantu). wash the leaves thoroughly with salt water after soaking for 10 min . drain and chop them as shown.

Cook Toor dal and the chopped leaves along with the chopped stems  and keep it ready.
In a pan take oil , add mustard seeds, jeera, turmeric, hing, red chilli and a 1 - 2 green chillies too.

To the Pan add the toor dal and cooked green vegetable and saute in oil , add tamarind water, salt, chilli powder, sambar powder, jaggery and allow to boil. once it is boiling add Besan/gram flour and start adding along with continuous stirring to avoid formation of lumps and allow to simmer.

Finally add hot tempering/oggarane again to complete the process,

The picture above is of the stem , cook them also and add salt, groundnut powder and tempering and mix with curd and it is soo yummy i cant tell you.It is rich in fibre and tastes so gud. we Often fight to eat this at home.

Serve with hot rice, chapati.. add raw  groundnut oil over for authentic taste.. enjoy this delicious variant of Sambar..