Methi leaves and togari kalu (green pigeon peas) bhath

(from Nandini’s recipe box)

Source: http://food-thewaytopeoplesheart.blogspot.in/2011/11/methi-leaves-and-togari-kalu-green.html

Categories: Rice recipies

Ingredients

  • 1. Fresh methi (fenugreek) leaves 1 bunch
  • 2. Togarikalu (Green pigeon peas) 100 gms
  • 3. Vangi bhath powder 5-6 tablespoons
  • 4. Mustard seeds 1 tsp
  • 5. Dry red chillies 3-4
  • 6. Rice 2 cups
  • 7. Oil
  • 8. Salt
  • 9. Water
  • 10. Tamarind extract about a lemons size

Directions

  1. Wash the methi leaves thoroughly and cut them.

  2. Cook the togarikalu with a little salt and water until they turn tender.

  3. Heat oil in a kadhai and make seasoning of mustard seeds and dry red chillies.

  4. Add the cut methi leaves and saute for a while.

  5. Add very little water and cover and let it cook.

  6. Now add the vangi bhath powder, salt and tamarind extract and let it cook.

  7. Mix in the cooked green pigeon peas well.

  8. Add this mixture to cooked rice (make sure each grain of rice is separate) and serve. Add salt when mixing with rice as well.

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