Sunday, 13 October 2013

METHI PULAV / FENUGREEK LEAVES PULAV



METHI PULAV / FENUGREEK LEAVES PULAV

 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.