Receta Methi Rice
Ingredients
- 1 Cup Rice
- 4 Cups Loosely packed Fresh Methi | Fenugreek leaves
- 2 Tbsp Oil
- 1 tsp Cumin seeds
- 4-5 Red Chillies
- Few curry leaves, torn
- 1/4 Cup Peanuts, roasted and coarsely crushed
- 1 Medium sized Onion, finely chopped
- 1 Medium sized Tomato, finely chopped (Optional)
- Gooseberry sized Tamarind soaked in 1/2 Cup Water
- 2 Tbsp Curry Powder (recipe follows)
- 1 tsp Red Chiili Powder (add if the spice level is less)
- Roast all these ingredients in a tsp oil and grind it to a powder
- 2 Tbsp Channa Dal
- 3 Red chillies
- 1 Tbsp Coriander seeds
Instructions
Pressure cook the rice with 2 Cups water and let it cool. Let the rice be separate and fluffy.
Roast the peanuts (if not). Crush it slightly and keep aside.
Heat oil in a Kadai. Once it is hot, add the cumin seeds and let it splutter. Then add the curry leaves and red chillies.
Add the chopped onions and fry until it is translucent and slightly pink. Add the tomatoes and fry till it becomes soft.
Then add the methi leaves, some salt and the tamarind extract. Allow it to boil until the water evaporates and then keep sautéing it for about 5 minutes until the methi leaves wilt.
Add the curry powder. Check for seasoning and add Red chilli powder if more spice is needed. Add salt accordingly. Since we are going to add rice, the spice and salt should be slightly more.
Add the cooled rice, peanuts and mix well. Once again check for seasoning and adjust.