Whats in a name? I was not sure of which pronunciation is regarded as correct, because in our house it is called Matvadi Palya, and at my In laws its called Maatodi Palya.
‘Palya’ is the kannada word for a cooked side dish or accompaniment.
Matvadi palya is made with Channa daal, and either Methi( Menthya soppu) or with cluster beans( gori kaayi in kannada). I am not aware of any other vegetable that may be used, though it would be fun to experiment.
The recipe is as follows-
Methi- 1 big bunch, washed throughly and chopped roughly
Channa Daal- 1 Cup soaked in water for an hour
Fresh grated Coconut- 2 Tbsp
Red Chilies- 4 to 6
Jeera/Cumin- 1 Tsp
Asafetida- 1/8 Tsp
Mustard Seeds- 1/2 Tsp
Curry leaves- 5 to 6 leaves
Turmeric Powder- 1/4 Tsp
Salt- to taste
Oil- 3 Tbsp
Lemon Juice- from 1/2 a lemon
Grind the Channa Daal, coconut, chilies, jeera, and some asafetida in a blender to make a course paste. Heat the oil in a kadai. Add the mustard seeds. Add the asafetida when the mustard stops spluttering. Add the curry leaves, and the chopped methi leaves. Saute the methi leaves till they wilt completely and the oil starts separating. Add the salt and the turmeric powder. Add the channa daal paste and stir continuously till the daal is completely cooked, and starts drying out, and forms small clumps. Turn off the heat and add the lemon juice. Matvadi Palya is ready to be served.
If using Cluster beans, chop into small pieces. Cook in water, till completely done. Follow the same procedure as above, except, saute the cooked beans in oil for a minute or two, and then add the channa daal paste. The rest is exactly as above.