- 2 cups Rice, cooked and cooled
- 1 cup fresh Methi/Fenugreek Leaves *
- ½ cup green Mung/moong dal, washed and soaked for 1 hour
- 1 Onion, peeled and sliced
- 2 Cardamoms, 1 2’inch Cinnamon stick and 2 Cloves
- ½ tbsp Jeera/Cumin
- 2 Green chilies, cut length-wise and deseeded
- 1 tbsp Red chilli powder
- ¼ tbsp Turmeric powder
- few Cashews
In a heavy bottom cooking vessel add oil, when the oil gets heated up add cardamoms, cinnamon, cloves and jeera. When these spices start to leave aroma, add sliced onions and cashews, fry till light brown.
Now add green chilies, mung dal and methi leaves. Fry till mung dal is cooked and methi is soft.
Add red chili powder, turmeric powder and salt (adjust salt if you are using salt while cooking rice). Fry for 2-3 minutes.
Now gently mix in cooked rice. Mix till all the ingredients are mixed together and cook for another 3-4 minutes by covering with a lid.
Serve hot with papad or jeera aloo.
Last but not least add your ‘love’ to make the dish ‘YUMMY’.
NOTE: Destalk methi leaves and wash thoroughly. Rice should be cooked in such a way that grains should be separate. Once cooked spread on a plate and leave it to cool under fan.Here is a complete picture of the recipes which we two (me and Valar) relished one fine afternoon. It was quite an indulging meal. You can see healthy salad, mung-methi pulao, masala vada from Valar, jeera-aloo and fruit(s) custard in the pictures.