Rice dish prepared using Fenugreek leaves and Peas. Prepared in Karnataka during festivals and auspicious ceremonies.
Time Required: 30 Minutes
6 Cups Cooked Rice
2 Cups Chopped Menthya / Methi / Fenugreek leaves
1 Cup Shelled Peas
½ Cup Fresh Coconut, Grated
3tbsp Bhath Powder
1tbsp Ghee/Clarified Butter
8 Cashew nuts, Chopped into two or four pieces
1tsp Bengal Gram
1tsp Urad Dal/Black Gram Split
½ tsp Mustard Seeds
½ tsp Turmeric Powder
Few Curry Leaves
2 Red Chilies, Broken
1tbsp Tamarind pulp
1tsp Grated Jaggery/Molasses
Cook Rice in such a way that each grain is separate. Spread the cooked Rice on a plate and let it cool.
In a Kadai heat Ghee and add the Cashew nuts and fry until they turn a light pink, remove this on the Rice along with the Ghee. In the same Kadai/Pan, heat Oil and add Bengal Gram, Urad Dal and Mustard Seeds, when the lentils start turning pink and the Mustard seeds start to splutter, add Curry Leaves, Red Chilies, and Turmeric Powder.
Cook Peas with little salt until soft, sieve and keep aside. Add Menthya leaves and fry for 2 minutes.
Add Peas and gently mix.
Add Bhath powder and Coconut and mix well. Now, add the Rice to this mixture along with Salt, Jaggery and Tamarind pulp and mix well by hand.
Remove to a serving dish.
Serve with Raitha. This rice is good to pack for lunch to school or office.