Methi Rice

Every time me and my sister hear someone or one of us say Methi rice, we go like "mmmm.... yummm". Now Sree likes it too, but more when it is prepared with potatoes than just plain Methi leaves.

The masala used in this is Vangibhath powder, which can be bought off the store or even made at home. Sometime I will write about the masala powder preparation too.

The preparation of Methi and Aloo base and rice (cooked/steamed) are separately done. We then mix the base with rice.

Ingredients:
2 cups Basmati rice - washed and cooked/steamed
2 bunches Fenugreek/Methi leaves - washed and chopped
2 potatoes - washed, peeled and diced
1 tbsp urad dal
1 tbsp chana dal
1 handful peanuts/cashew nuts
1/2 tsp mustard seeds
1/2 tsp turmeric powder/haldi
3-4 tbsp Vangibhath powder
2-3 tbsp cooking oil
2 tbsp lemon juice
Salt

Preparation:

• Heat cooking oil in a pan, add mustard seeds and let it splutter.
• Add urad dal, chana dal and fry them till they are half brown. Then add peanuts and fry them all to full golden brown. (If you are going to use cashew nuts, you should fry them separately in the end and add them to Methi Rice).
• Add potatoes, turmeric powder and 2-3 pinches of salt. Let the potatoes cook for a couple of minutes.
• Add Methi leaves and Vangibhath powder. Add more salt, cover the pan with a lid and allow it to cook.
• Then add lemon juice and mix well.

You could either add more salt to the base or add it while mixing it with rice, as per the required amount. The base is now ready to be mixed with rice. You can prepare the base, refrigerate it and use it over a couple of days too. Though nothing can beat cooking it fresh every time.Mix required amount of rice with the base, garnish with coriander leaves and serve with any Raithas.