INGREDIENTS
Methi / fenugreek leaves (shredded)
|
2 cups
|
Rice
|
1 cup
|
Chana dal (soaked)
|
2 tbsp
|
Garlic
|
4 – 5 flakes
|
Cloves / lavang
|
3 – 4 nos
|
Pepper corns / kali miri
|
3 – 4 nos
|
Ghee / clarified butter
|
2 – 3 tbsp
|
Green chillies
|
2 – 3 nos
|
Cashewnuts or peanuts
|
7 – 8 nos
|
Salt
|
T.T
|
Curry leaves
|
1 sprig
|
METHOD:
1.
In a pan heat 1 tbsp ghee, add to it the cloves
and pepper corns. Add the washed rice
and sauté on low heat till it is translucent. Add a little less than double the
quantity of hot water and salt to taste.
2.
Cover and
simmer till the rice is ¾ cooked. Add little water in case you feel it is too
dry. Remove onto a plate and cool making sure the rice grains do not stick to
each other.
3.
Heat 2 tbsp ghee, add to it broken Cashewnuts or
peanuts. Fry till golden brown and remove and keep aside.
4.
In the same ghee add the sliced garlic, whole
green chillies, curry leaves and the soaked
chana dal. Sauté till the dal colours a little, and then add in the shredded
methi leaves.
5.
Sauté it well, cover and cook till the methi is
soft. Add little salt(remember that you have already added some salt to the
rice, so add accordingly) .
6.
Mix together both the rice and the methi with
light hands. Also mix in 3 tbsp. scraped fresh coconut if you like. Put it back in the pan and give it one steam. Adjust seasonings if
required and serve warm. Garnish
with fried Cashewnuts or peanuts.
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