Soppu Hesaru Kalu Palya

Ingredients:
1/4 bunch of Fenugreek leaves / Menthe soppu
1/4 bunch of Spinach leaves / Palak soppu
1/2 cup Greengram seeds / Hesaru Kaalu
3-4 tsp Grated Coconut
1-2 Green Chillies
1/2 medium sized Onion
1-2 Garlic flakes
Pinch of Turmeric Powder
1/4 tsp Chilly powder
Pinch of Tamarind powder
Smal grape sized Jaggary(optional)
Salt to taste
1/4 tsp Cumin Seeds
1/2 tsp Mustard Seeds
2-3 Curry Leaves
2-3 tsp Oil

Recipe:
Soak green grams in water for about 7-8 hrs. Wash this soaked green grams 2-3 times and drain the water. Tie this green grams in cotton cloth for about 6-7 hrs.

Cook this sprouted green grams in a pressure cooker by adding little amount of water and salt.(1 whistle) Drain the excess water content if exists.
Chop onion into medium sized thin pieces as shown in the picture below. Cut green chillies into medium pieces. Chop fenugreek leaves and spinach leaves into small pieces as shown in the picture below.

Add mustard seeds, cumin seeds, mashed garlic flakes and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves, chopped green chilly, chopped onion, turmeric powder and fry them for about 4-5 mins in medium flame until onion turns golden in color. Add chopped fenugreek leaves and spinach leaves, salt and fry them for about 4-5 mins in medium flame.

Add tamarind powder, chilly powder, jaggary and fry them for about 1-2 mins. Add cooked green grams, grated coconut and mix well. Keep the palya in low flame for about 1-2 mins. Mix well before serving. It goes well with Rice/Chapathis.