Mung-Methi Pulao & A Complete Meal

Somedays back when me and Valar went on for shopping we stopped at Adyar Ananda Bhavan for having a quick bite to satisfy the hunger. After seeing the menu, Valar suggested of having mini meals. As it is already lunch time and rats are on rock n roll, in my stomach, I too decided to join her by ordering mini meals. To our surprise it was filling, satisfying and indulging meal with roti, mixed vegetables cooked in coconut milk, BBB (bisibelebath), potato fry, mung-methi pulao, colorful fryums, tempered vegetable curd rice and pineapple flavoured kesari. Isn’t it yummy? That is for the first time I encountered with this delicious and pleasant-tasting mung-methi pulao.

Few days back when we (me and Valar) were discussing about the events, I remembered well balanced 3 course meal by Health Nut and show what you cook for your guest by Raks Kitchen. Then we thought what will best suit for the themes and I came up with the idea to make this mung-methi pulao, then discussion on remaining items started and I finally settled with the following menu: healthy salad, mung-methi puloa, jeera-aloo and fruits(s) custard. Valar who was my guest for lunch not only graced with her presence but also bought this delectable and yum masala vadas. For these gorgeous and perfect looking masala vada’s hop to Valar’s blog here. It was a pleasant afternoon with beautiful climate and yum lunch. Thank you Valar for the vada’s, they made perfect accomplishment with pulao.

INGREDIENTS:

• 2 cups Rice, cooked and cooled
• 1 cup fresh Methi/Fenugreek Leaves *
• ½ cup green Mung/moong dal, washed and soaked for 1 hour
• 1 Onion, peeled and sliced
• 2 Cardamoms, 1 2’inch Cinnamon stick and 2 Cloves
• ½ tbsp Jeera/Cumin
• 2 Green chilies, cut length-wise and deseeded
• 1 tbsp Red chilli powder
• ¼ tbsp Turmeric powder
• few Cashews
• Salt
• Oil

PREPERATION:

• In a heavy bottom cooking vessel add oil, when the oil gets heated up add cardamoms, cinnamon, cloves and jeera. When these spices start to leave aroma, add sliced onions and cashews, fry till light brown.
• Now add green chilies, mung dal and methi leaves. Fry till mung dal is cooked and methi is soft.
• Add red chili powder, turmeric powder and salt (adjust salt if you are using salt while cooking rice). Fry for 2-3 minutes.
• Now gently mix in cooked rice. Mix till all the ingredients are mixed together and cook for another 3-4 minutes by covering with a lid.
• Serve hot with papad or jeera aloo.
• Last but not least add your 'love' to make the dish 'YUMMY'.

NOTE: Destalk methi leaves and wash thoroughly. Rice should be cooked in such a way that grains should be separate. Once cooked spread on a plate and leave it to cool under fan.

Here is a complete picture of the recipes which we two (me and Valar) relished one fine afternoon. It was quite an indulging meal. You can see healthy salad, mung-methi pulao, masala vada from Valar, jeera-aloo and fruit(s) custard in the pictures.

The above picture is going to participate in well balanced 3 course meal by Yasmeen of Health Nut and show what you cook for your guest by Raks of Raks Kitchen.