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  • Writer's pictureAradhya JB

Madaki Palya Recipe: A Delicious and Healthy North Karnataka Dish

Updated: Jul 15, 2023

Basaveshwar Khanavali Jowar Roti


  • 1 cup sprouted mung beans

  • 1 onion, finely chopped

  • 2 green chilies, slit

  • 1 teaspoon ginger-garlic paste

  • 1 teaspoon mustard seeds

  • 1 teaspoon cumin seeds

  • A pinch of asafoetida (Hing)

  • A few curry leaves

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon red chili powder

  • Salt to taste

  • 2 tablespoons oil

  • Fresh coriander leaves, for garnish


  1. Heat the oil in a pan over medium heat. Add the mustard seeds and cumin seeds. When the mustard seeds start to pop, add the asafoetida and curry leaves. Sauté for a few seconds.

  2. Add the chopped onions and green chilies to the pan. Sauté until the onions turn translucent.

  3. Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.

  4. Add the turmeric powder, red chili powder, and salt. Mix well.

  5. Add the sprouted mung beans to the pan and mix everything together.

  6. Cover the pan and cook on low heat for 15-20 minutes, or until the mung beans are tender, stirring occasionally.

  7. Once the mung beans are cooked, remove the lid and cook for a few more minutes to allow the flavors to meld.

  8. Garnish with fresh coriander leaves.


  • You can also add a splash of water or vegetable broth to the pan to help the mung beans cook more evenly.

  • Serve hot with rice or roti.

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