Methi Mattar Pulao
Dial ‘M’ For Methi
One of my favourite winter greens is ‘methi’. The slight bitter leaves cooked into delectable dishes, imparting their unique flavour to them. When cooked with rice, their flavour shines through the pulao while the green colour imparts vibrance. In Karnataka and Tamil Nadu, an Iyengar style ‘Menthya Bath’ is dotted with peas, mildly spiced and served with ‘dahi and ‘poppadums’. Cook it in ‘khaalis’ Verka Ghee for an undoubted double flavour!
- 1 medium sized onion
- 1 dried red chili
- 1 tsp peppercorns
- 1 tsp black mustard seeds
- ¾ tsp whole jeera
- 2 tbsp urad daal
- 8-10 curry leaves
- 1½ tbsp Verka Ghee
- 2 cups cooked rice (boiled in salted water)
- 1½ cups fresh methi leaves
- 3 tbsp desiccated coconut
- 2 tbsp cashew nuts
- 1 cup freshly boiled peas
- Salt to taste
- 1½-2 tbsp lemon juice (optional)
- Roughly chop the methi leaves.
- Dry roast urad daal, jeera, peppercorns, and dry red chili till fragrant. Let them cool.
- Grind them to a coarse powder.
- Heat Verka Ghee and add mustard seeds. When they splutter, add curry leaves and cashew nuts.
- Fry till the nuts are nicely brown. Remove the nuts and keep aside.
- Add onions, methi, and salt. Keep tossing till methi reduces and turns darker.
- Scatter the ground masala over the methi mixture and mix well without cooking any more.
- Add coconut, boiled peas, nuts, and cooked rice. Stir well to combine, then check the seasoning.
- Warm through only when serving. Squirt some lemon juice over the top at that time.
- Serve with pickle and a bowl of delicious, creamy Verka Dahi.