Ingredients:

• 2 cups – Rice
• 2 bunches – Methi leaves (cleaned and washed)
• 3 tsp – Coriander leaves
• 4 tsp – oil
• 1 tsp – Mustard Seeds
• 1 tsp – Cumin seeds
• 2 pinches – Asafoetida
• 1 (cut into long pieces) – Onion
• 1/4 tsp – Turmeric –
• 3 tsp – Tamarind juice
• 4 tsp – mtr vangibath powder
• 1 tsp – salt
• for seasoning: 1/4 cup – groundnut seeds
• 1 tsp – Channa dal
• around 10 leaves – Curry leaves

Method:

1. Wash and soak the rice when you are about to start cooking.
2. Heat 2 tsp oil in a pressure cooker /pressure pan.
3. Add mustard seeds and once it starts splattering, add the cumin seeds and asafoetida powder.
4. Put the cut onion and fry till the onion is half cooked (around 5 – 6 minutes).
5. Put the turmeric in and fry a little (1 min).
6. Add the methi leaves and coriander leaves and fry for another 3 minutes.
7. Add MTR vangibhath masala powder, tamarind juice, salt and mix well.
8. Drain and add the soaked rice and fry for 2 minutes.
9. In the same cup used to measure rice, measure and add 4 and 1/2 cups of water and mix well.
10. Close the pressure cooker’s lid and once the cooker sounds three whistles, remove the cooker from the stove and let it cool.
11. Heat 2 tsp oil in a kadai and add the groundnut seeds.
12. When the ground nut seeds are half done, add the channa dal and curry leaves and fry till the channa dal is done.
13. Mix the seasoning well with the methi bhath and serve it hot.

Recipe courtesy of Radhika Ramagopal