Palak Muddi Palya is a traditional North Karnataka vegan spinach and dal recipe made with fresh palak (spinach), toor dal, green chilies, tamarind, and simple spices. Unlike many spinach curries, this recipe has a thick, rustic texture and is lightly thickened with a small amount of kadale hittu (chana flour), giving it a unique taste and consistency.
This wholesome and nutritious dish is packed with protein from toor dal and iron-rich spinach. The mild tanginess from tamarind, the warmth of green chilies, and the aroma of mustard, cumin, methi, and hing make this muddi palya comforting and flavorful. It is a simple everyday Karnataka recipe that pairs beautifully with hot rice, rotti, chapati, or jolada rotti.
This traditional North Karnataka Palak Muddi Palya is naturally vegan, gluten-free (if using gluten-free hing), and perfect for a healthy homemade meal.

Ingredients:

For Cooking the Dal:

• 1 cup toor dal
• 1½ to 2 cups water
• A pinch of turmeric powder
• A few drops of oil

For the Palak Muddi Palya:

• 1 bunch spinach (palak), washed and chopped
• 1 tbsp cooking oil
• 3 green chilies, chopped
• 1 tsp red chilli powder (adjust to taste)
• ½ tbsp kadale hittu (chana flour/besan)
• ½ tbsp rock salt or salt to taste
• Marble-sized tamarind
• A pinch of hing (asafoetida)
• Water as needed

For Seasoning:

• ½ tsp mustard seeds
• 1 tsp cumin seeds (jeera)
• ¼ tsp methi seeds (fenugreek)

Method:

Cook the Dal:

1. Wash the toor dal thoroughly.
2. Add turmeric powder, a few drops of oil, and 1½ to 2 cups water.
3. Pressure cook until the dal is soft and well cooked.
4. Mash lightly and keep aside.

Prepare the Tamarind:

1. Wash the tamarind and soak it in a little water.
2. Extract the pulp and keep it ready.

Prepare the Spinach:

1. Wash the spinach thoroughly.
2. Chop it finely and keep aside.

Make the Seasoning:

1. Heat oil in a pan.
2. Add mustard seeds and allow them to splutter.
3. Add cumin seeds and methi seeds.
4. Add chopped green chilies and sauté until they change color slightly.
5. Add a pinch of turmeric powder.
6. Mix the hing with a little water and add it to the seasoning.

Cook the Palak:

1. Add the chopped spinach to the pan.
2. Cook until the spinach becomes soft and wilted.
3. Mix the chana flour with a little water to form a smooth slurry.
4. Add the slurry to the cooked spinach and mix well.
5. Add tamarind extract.
6. Add red chilli powder and salt.
7. Add the cooked toor dal and mix thoroughly.
8. Adjust the consistency by adding a little water if needed.
9. Bring the mixture to a gentle boil and cook for 2–3 minutes.
10. Once everything is well combined and slightly thick, turn off the heat.

Serve this traditional North Karnataka Palak Muddi Palya hot with:

1. Steamed rice
2. Jolada rotti
3. Ragi rotti
4. Chapati
5. Phulka
6. The thick texture and comforting flavors make it a perfect accompaniment to any simple meal