Mudda Bhaji, Mudda Pappu or Muddi Palaya all different names but the recipe remains the same. A close variant of Palak Dal, this recipe has a slight alteration from it. A recipe originating from the locales of Maharashtra and Karnataka Border, is quite popular in Andhra Pradhesh as well.
Here is how you can make it.
Boil 1 cup tur/ arhar dal ( pigeon pea lentil). Boil it with adequate water, do not add extra. Keep it aside. Make sure its completely boiled and smooth in consistency.
Finely chop 1 small onion, 6-7 cloves of garlic, and about 1 bunch of fresh spinach.
In a pan, heat about 2 tbs oil, add 1tsp cumin seeds and a pinch of Asafoetida, 4-5 curry leaves when the oil is well heated.
Now add chopped onion and saute it till it becomes golden brown. Let it cook completely.
Now add the spinach. Add a pinch of salt. Cover the pan and let it cook. Do not add water.
Once it shrinks , add the boiled dal. ( refer to the image )
Add some more salt, turmeric and let it cook for next 5 mins.
Now add half a cup of tamarind water in it.
In the meanwhile we prepare for the Tadka/ Tempering which is the most important step of this recipe.
In a pan, heat about 5-6 tbs oil. ( I know you rolled eyes because of the quantity of the oil but this is essential for this recipe )
Let the oil heat properly. Add mustard seeds, 5-6 curry leaves and let it splutter. Now into this add the finely chopped garlic and a pinch of salt. Salt helps garlic remain crunchy. Let garlic become nice and golden brown. Add one whole red chili.
Into this add a handful roasted peanuts. Let the peanuts fry in the tadka.
Finally add this tadka onto the Dal.
Serve it with steamed rice.