Menthya Bhath

Menthya Soppu - Fenugreek greens in Kannada, Bhath - Rice

My 'Special Choice' for marathon today - Rice Dish

Here is one more palate pleasing rice dish from Karnataka that happens to be a family favorite and appears frequently at our lunch table. Menthya bhath aka menthya soppina bhath is a very popular one around Bangalore region, especially in vegetarian homes. The strong flavored fenugreek greens happen to be the star of this dish and hence the name. Lightly sautéed flavorful fenugreek greens with the fresh peas and the filling potatoes combined with perfectly done rice and the aromatic, flavorful spices makes a filling dish on it's own. This is not to be confused with the methi pulao recipe and I personally feel this menthya bhath tastes way better than the pulao.

Ingredients for about 6 servings:

• 1.5 cups rice (preferably sona masuri kind)
• 3 potatoes (peeled and chopped into cubes, about 2 cups)
• 2 cups washed and roughly chopped methi leaves / fenugreek greens
• 1/4 cup fresh / frozen green peas
• Salt to taste

For tadka: 2 -3 Tbsp oil, 1 Tbsp chanadal, 1 tsp mustard seeds and 2 Tbsp cashews

Ingredients for the vangibhath powder:

• 1/4 cup chana dal
• 1 Tbsp coriander seeds
• 4 cloves
• 8 one inch cinnamon pieces
• 2 -3 Tbsp dry coconut / copra

(Dry toast the chanadal till it starts to turn reddish. Then add the coriander seeds, cloves and cinnamon and sauté for a few seconds. Remove from heat and cool them. Grind them along with the coconut to a fine powder.)

Method:
* Add 3 cups of water to the rice and cook in a pressure cooker or electric cooker. Let it cool a bit.
* Heat oil in a kadai or a big non stick pot. Add the cashews and toast them till they turn golden brown. Remove them with a slotted spoon and keep aside. Add chanadal and mustard seeds to the same oil and sauté till the dal turns reddish.
* Add then the potato cubes, stir them once and cook till they are done, covered. The potatoes must be done but still hold their shape and not turn mushy. Alternatively, you can cook them in a microwave with little water, drain and add to the tadka. When the potatoes are almost done, add the peas and the fenugreek greens. Stir them and sauté till the leaves are wilted and appears done, about 5 minutes.
* Add the vangibhath powder and salt to the pan and mix properly so that the vegetables are well coated. Then add the cooked rice and mix well. Taste and adjust the seasonings if needed. Garnish with the toasted cashews.
* Serve with some yogurt to make it a wholesome meal. Or with some papads / chips.

Note:
1. I make a large batch of vangibhath powder and refrigerate it for later use. I usually use all (or 2 Tbsp less) the powder that I get from the above mentioned measurements since we prefer it spicier. If you like it mild, reduce the quantity of the vangibhath powder. Taste the rice and adjust accordingly. Or store bought MTR brand powder works well too.
2. This recipe doesn't need lime / lemon juice.

Source: Veggie Platter