Palya, also known as poriyal, are dry curries that are a very popular addition to South Indian meals. Fresh, with a subtle blend of flavors, this wholesome dish is certainly one that I would recommend to grace your dinner table. Traditionally, a full course South Indian meal starts with a sambar, followed by a rasam, along with a side dish or two such as this one and rice and perhaps a flatbread.
Bursting with a fine balance of flavor, I've adapted this rather unique dish from Mysore Style Cooking: The Secret Recipes of Mysore, India by V. Sandlhya. I have written about this beautifully illustrated and lovely cookbook before and it truly is a treasure. Strictly vegetarian and inspired by her families well-guarded recipes, Sandhya has a home-based restaurant where she serves yogis. All of the recipes are "ayurvedically correct" featuring creations from the Mysore region. Designed to encourage peace of mind, good health and spiritual progress, those who want simple but nourishing ideas for South Indian dishes will certainly want to get this book. A wide range of recipes for legumes, grains, vegetables, chutneys, breads and sweets are offered up along with helpful introductions and meal suggestions.
This is my submission to My Legume Love Affair, a popular monthly event started by lovely Susan of the Well Seasoned Cook and hosted this month by the creator. Be sure to send off your offerings to Susan.
|Mung Beans, Toor Dal, Green Beans and Fresh Dill Palya|
|Recipe by Lisa Turner|
Adapted from Mysore Style Cooking: The Secret Recipes of Mysore, India
Published on April 11, 2012
A dry and lightly-spiced fresh-tasting dal and vegetable curry from south India
More South Indian dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Spicy Lentil Rasam
Mung Bean and Tamarind Dal
On the top of the reading stack: Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More by Maria Speck