Methi or Fenugreek seeds are used widely in Indian kitchens and the leaves are used in a variety of Indian dishes. Methi/Fenugreek is supposed to have a whole lot of medicinal properties. Its supposed to be good for people with diabetes and helps reduce cholesterol. This dish is prepared with fresh methi leaves.
- Cooked rice - 1 cup
- Methi (fenugreek) leaves - 1 bunch
- Cilantro - 1/2 bunch
- Oil - 3 tbsp
- Mustard seeds - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Curry leaves - 1 sprig
- Green chillies - 6, chopped (more or less depending on your taste)
- Onions - 2, medium sized, finely chopped
- Ginger garlic paste - 1 tsp
- Turmeric powder - 1/2 tsp
- Garam masala powder - 1/2 tsp(optional)
- Lime juice - 1 tbsp
- Salt to taste
Separate the leaves from the stems of the Methi bunch. Put the leaves in a bowl and wash it out a few times. Let it sit in water and let the leaves rise to the top and the sediments/mud settle down and then chop the leaves finely and set aside.
Finely chop the cilantro and set aside.
If you are using freshly cooked rice, let it come to room temperature before you start making the Methi rice.
Heat oil in an open pan. Season with mustard seeds. When the mustard seeds splutter, put in the cumin seeds. After a few seconds, add the curry leaves and chopped green chillies.
Put in the finely chopped onions and fry till golden.
Add the ginger garlic paste and fry till fragrant.
Put in the chopped Methi and cilantro leaves and fry till you can no longer smell the raw smell of the Methi leaves. Methi leaves tend to be on the bitter side, hence you need to fry it well.
Add the turmeric powder and garam masala powder and mix well.
Put in the cooked and cooled rice and add salt to taste. Mix well. Also put in the lime juice, mix and cook on low flame for 5-7 minutes.
Garnish with finely chopped cilantro.
Serve hot with onion and tomato raita.