Last month my mother's aunt had invited us for dinner. Amongst all the fabulous food that were served, the rice really stood out as it was unsual and unlike anything I've had so far. It was a spicy sprouted methi (fenugreek) pulao/bhaat. As soon as I started raving about it I noticed all the you-didn't-know-about-this looks directed towards me. Turns out that this rice dish was greatly favoured by my great grandmother and one that she made frequently. But I didn't know all this; thanks to a certain someone.
The only thing I could do that this point was direct how-could-you-not-telllooks glares at my mother.
The only thing I could do that this point was direct how-could-you-not-tell
Methi, the seeds and the greens, are an all time favourite with us. Sprouted methi seeds are slightly sweet and bitter all at the same time. A lot of folks(including mine) routinely eat a couple tablespoons of sprouted methi with their morning tea. Read more on the nutritional benefits of methi here.
Coming back to the methi bhaat: this simple bhaat is a perfect accompaniment for any meal but is also quite satisfying on it own with some raita/ salad. Initially it seems quite ordinary (it certainly looks that way), but that is only till you bite into a methi seed; sweet bitterness!
As the cumin-corriander powder is the only masala used, ideally it is freshly made as it makes a huge difference if it is. But if the powder is slightly old, roast it on a pan for about a minute to wake it up.
Ingredients
1 cup rice, wash and drain
½ cup sprouted methi seeds (Unf. I didn't measure how much of the dry methi seeds yield ½ cup sprouted methi seeds.)
1-2 (or more) chillies, finely chopped
½ medium sized or 1 small onion, finely chopped
6-7 stalks cilantro, chopped
1 tsp cumin-corriander powder
phodni kit (oil, mustard seeds, asafetida, turmeric)
6-7 cashews (optional)
salt, to taste
Method
Do the phodni (heat 1 tbsp oil, add mustard seeds, when they start dancing add the asefetida and turmeric).
Add the chillies and the onions. Cook still the onions start browning.
Add the methi seeds; cover and cook for 1-2 minutes.
Add cashews, if using.
Add the rice, half of the cumin-corriander powder, and 1.5 cups warm water.
Mix well. Cover and cook for about 15-20 minutes.
After all the water is absorbed, add salt and the rest of the cumin-corriander powder.
Cover and cook for additional 5 minutes.
Before serving add the cilantro and mix gently.
Enjoy!
I'm sending this to Sharmi who is hosting the JFI-Rice food blog event. Jihva For Ingredients is the brainchild of Indira of Mahanandi.
16 comments:
I have read sprouted methi being very bitter in few places. But yr claim of sweet-bitterness seems so real. Only way to find out is to try it out i guess :D
You cn never go wrong with tried & tested family recipes :-)
that's a very new recipe to me, sounds yum and to think it's ur great grandmother's wow! methi sprout hoyla kiti vel lagto? overnite?
Wah wah, thanks for sharing a family favorite. I agree that the fresh ground spices would make a huge difference here. Are you back from your vacation now or still enjoying the cooking of your relatives?
Did you see my comment about your arugula-batata? Loved it!
Hello TC, good to see you back!:))
Grandma's recipe! Must be great,I am not even guessing! Looks great.
doesn't it taste bitter? if its grandmother's recipe it should surely be a master piece.
i love bitter stuff and i can imagine how fantastic this must taste. will try it for sure. it's also a good way of using up methi seeds in the pantry.
We don't get sprouted methi seeds here but I am going to dry this dish with another fresh peas. I can imagine how great it will taste. Yours looks so fresh.
I loved the you didn't know about this looks LOL
recipe masta aahe, kiti sopi ! methi la mod yayala kiti vel laagto?
Nice to see you back TC:)Ha bhata cha prakar me pahilyanda pahila.Recipe chaan ahey taste pun nakkich chaan asel :)
A new recipe for me... would like to try it!!!
Suganya: Nooo sprouted methi is quite sweet. You can munch on it, as is.
TBC: So true.
Richa: In Summer, it sprouts overnight. Otherwise some babysitting is required, like putting it in the oven with the oven light now etc.
ETastes: Yes, am back and doing my own cooking.
So glad you liked the arugula-batata.
Asha, Thanks!
Actually it is great-grandma's recipe!
Sharmi: No it doesn't taste bitter at all. The bhaat/ pulav is quite mild by itself, but the occasionally bitten methi seed gives it a different fvaour.
Bee: Oh yes I, too, love bitter stuff and ambat (sour) stuff.
Cynthia: If you have methi seeds, sprouting them is easy. Soak them in water for 4-5 hours, then drain and wrap in a kitchen towel and leave it in a warm place. They will sprout overnight.
Tee: Nowadays the methi (just like any other bean for that matter) sprouts overnight. In winter jara vel lagto.
Archana: It is good to be back ...kind of. Still homesick :(
Mala pun aslya bhaata-baddal mahit nhavta.
Cinnamon: Do try and let me know if you like it.
Looks really heart-warming dear...Nice post :-)
Great entry. That is looking so tempting.
That must be tasting divine...I love cooking with methi sprouts with their first two leaves..thanks for such wonderful recipe and great entry
Hi, Just googled upon this recipe.Just a Q, when u prepare the cumin-coriander powder, do u take them in equal quantity?
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