Sunday, July 13, 2014

Methi/Fenugreek Rice

Here is a recipe sent by my cousin who lives in Bangalore. She got it from her cook and friend...Pushpa. Here's what she had to say about Pushpa....

" .....a good-hearted woman who has seen more than her share of tragedy in life. But she is strong of spirit, and I hope that the smile never leaves her face for too long"

When she told me about the  dish, I begged her for the recipe and I could not wait to try it out. So I substituted the beans with black eyed peas that I had at home but I am posting the exact same recipe as Pushpa makes it. 

This was such a delicious dish and a complete meal with a side of raita. The beans add a lovely texture and the fresh cilantro and mint along with ginger and garlic makes every mouthful burst with flavor and happiness!


I cup Rice 
250 g Surti paapdi/vaal seeds - soaked overnight to remove the outer skin the next day (this is called "hitikida avare kaaLu" in Kannada)
100 g fresh double beans - the brown speckled variety
1 bunch fresh fenugreek leaves
 fresh mint leaves (about 20-25)
coriander.cilantro leaves (half a bunch)
green chillies (5-6)
1 large onion - julienned
1 large tomato - chopped into small pieces (not too small)
whole spices - bay leaf, star anise, "marathi moggu" (these are dried pistils of the silk cotton flower), cloves, cardomom
2 tbsp ginger-garlic paste
garam masala powder

Grind the mint, cilantro and green chillies to a paste. Chop the fenugreek/methi leaves. Heat some oil in a pressure cooker, and add the whole spices (2-3 of each). Then add the onions, ginger garlic paste and fry till pink. Add the green paste, fry for a minute, and add the methi leaves and the tomato. Fry till the cooked smell of methi is released. Add the green beans (paapdi) and the double beans and stir for about 2 minutes. Add washed rice, and water as required (two and a half cups is recommended). Add salt to taste(I taste the water since this requires more salt) and garam masala powder (2 1/2 tsp). Mix well and cook for 3 whistles at medium flame. Open only once steam has released on its own.
Enjoy with a mixed veg raita of onions, tomatoes, green chillies and coriander!