Majjige huli is an authentic Kannadiga dish that figures prominently in many festival menus. This version of majjige huli is made with fresh methi leaves. This can be eaten with Chapathis, or mixed with rice. Majjige Huli is very similar to the Tamilian dish, Mor-Kozhambu.
Methi Majjige Huli
Chopped Methi leaves : 1 bunch
Chana Dal : 2 tablespoons
Coriander Seeds (Dhania) : 2 tablespoons
Cumin seeds (Jeera) : 2 teaspoons
Mustard seeds (Rai, Sasve) : 1 teaspoon
Green Chillies : 5 – 6
Fresh Grated Coconut : 5 tablespoons
Curry Leaves : 10 -15
Fenugreek (Methi) seeds : ¼ teaspoon
Turmeric (Haldi, Arshna) : ¼ teaspoon
Buttermilk or whisked sour yogurt : 1 cup
Red Chillies : 1 – 2
Vegetable Oil : 2 tablespoons
Salt to taste
- Soak the chana dal for at least 2 hours.
- Grind chana dal, coriander seeds, green chillies, ¼ teaspoons of mustard seeds, cumin seeds and coconut to a fine paste. This is the masala.
- In a saucepan, heat the masala and methi leaves with enough water to make a medium gravy consistency. Add salt, turmeric powder and curry leaves.
- When it comes to a rolling boil, add the whisked yogurt (or buttermilk).
After a couple of quick stirs, turn off the stove. This is important, since the yogurt will separate if it is cooked any longer.
- In a pan, heat about 2 tablespoons of oil. Add mustard.
After the mustard pops, add fenugreek seeds and red chillies.
Add this seasoning to the majjige huli.