Methi Peas Bath | Menthya Batani Anna

Karnataka has lot of options for rice varieties and few recipes are even ideal for breakfast and also on festival occasions.If you want to have a look at few of the various rice varieties,check out this page which I have posted earlier.I generally make methi bath in a simpler manner similar to vangi bath and I have adapted few steps from a cookery show which made it even more delicious.This is ideal for lunch box and as it does not have onion and garlic it is even ideal for festival days.Try out this delicious combination methi and peas with coconut which makes the rice very tasty.
Menthya Batani Anna Recipe:
(serves 2)

Ingredients:
1 medium bunch fresh Methi leaves,leaves separated(2 cups chopped)
1 cup fresh/frozen Green peas
1 cup fresh grated Coconut
2-3 tbsp chopped Cashew nuts
juice of 1 Lemon
1 tsp Mustard seeds
1 tsp Urad dal
1 tbsp chana dal
a pinch of Hing
Salt to taste
3 tbsp ghee
2 tbsp Oil

To cook rice:
1 cup Basmati rice or regular Sona masuri rice
1/4 cup Coconut milk
1 tsp Lemon juice
1 tsp Oil
1 tsp ghee
Salt to taste

To roast and grind masala:
2 tbsp Urad dal
2 tbsp Chana dal
3 tbsp Coriander seeds
1" Cinnamon
2 Moggu
2 Laung/Cloves
8 Guntur red chillies
10 Byadige red chillies
1/4 tsp Hing
20 Curry leaves
Method:

• Wash and soak basmati rice for 10 mins.Add 1/4 cup coconut milk,ghee,oil,salt and 1 3/4 th cups of water and cook until done over stove top or in pressure cooker or rice cooker.If you are cooking in pressure cooker,pressure cook for 1 whistle and reduce flame and cook for 8-10 mins.Spread the rice on a big plate or vessel.
• Dry roast urad dal and chana dal until light red in color and drop them in the mixer.Dry roast coriander seeds,laung,moggu,cinnamon,red chillies and add to the urad dal mixture.Dry roast curry leaves until dry and also add hing to it at the end and drop in the mixer.Now grind this to a fine masala powder.
• Heat 2 tbsp oil and 3 tbsp ghee in a big kadai and crackle mustard seeds and add urad dal,chana dal and chopped cashew nuts and fry well until light golden in color.
• Add curry leaves,chopped methi leaves and green peas and fry until the leaves wilt and peas are fried and cooked.
• Add 3-4 tbsp masala powder to it and fry well.
• Add grated coconut and salt to it and mix well.Remember to add less salt as we already added salt to rice while cooking.Switch off the flame and pour this mixture over the rice and mix well.
• Add lemon juice and mix.Now check for the taste of rice and add extra masala powder or salt if needed according to your taste buds.

Serve it hot/warm/cold along with onion raitha and chips/papad.

Notes:

• The masala powder might yield in more quantity.You can save this in air-tight container for next usage or you can use this to make yummy dry vegetable curries like brinjal and potato.
• As this is no onion-no garlic rice one can prepare this on festival days as well.