Ingridients :

• Gorikayi / Cluster beans - 1/4 kg
• Toor dal - 1/4 cup
• Grated coconut - 1/2 cup
• Green chillies -  5-6
• Coriender leaves - 1/4 cup
• Jeera - 1 tsp

Tempering :

• Oil - 2-3 tsp
• Mustard seeds - 1/4 tsp
• Uds dal - 1/4 tsp
• Channa dal - 1/4 tsp
• Asafoetida - pinch

Method :

- Soak toor dal for 2-3 hours.
 Pressure cook finely chopped gorikayi or cluster beans for 3 whistles.
Grind soaked toor dal, green chillies, coriender leaves, jeera, asafoetida coarsely without adding any water.
 In a pan, heat oil, add mustard seeds, once it splutters, add urd dal, channa dal and asafoetida.
For the tempering, add cooked ground paste and saute for sometime, now add cooked gorikai or cluster neans and mix well and cook in a low flame for sometime.
Matodi palya tastes yummy with hot rice, chapathi or phulka.
Matvadi / Matodi palya can be prepared in similar way with ladies finger or methi leaves or raw banana.