Methi Chawal is a popular Indian rice dish that combines the flavors of methi (fenugreek leaves) with rice, making it a delicious and aromatic one-pot meal. Methi is known for its medicinal properties and is widely used in Indian cuisine. This rice recipe is best paired with curd or raita on a Sunday afternoon, soaking the warm and cozy ambiance.
To prepare Methi Chawal, here’s a simple recipe:
Ingredients:
- 1 cup basmati rice
- 2 cups water
- 2 cups fresh fenugreek leaves (methi), chopped
- 1 medium-sized onion, finely chopped
- 2-3 garlic cloves, minced
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2-3 green chilies, slit lengthwise
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (optional)
- 2-3 tablespoons oil or ghee
- Salt to taste
Instructions:
- Wash the rice and soak it in water for 20-30 minutes.
- In a large pan, heat oil or ghee and add cumin seeds and mustard seeds.
- Once they start to splutter, add chopped onions and garlic, and sauté until the onions turn golden brown.
- Add the chopped methi leaves and green chilies to the pan and cook until the methi leaves are wilted and cooked.
- Add turmeric powder and red chili powder (if using) and stir well.
- Drain the soaked rice and add it to the pan. Mix well and cook for 1-2 minutes.
- Add 2 cups of water and salt to taste. Mix well and bring it to a boil.
- Reduce the heat to low and cover the pan with a tight-fitting lid.
- Cook for about 15-20 minutes or until the rice is cooked and the water is absorbed.
- Turn off the heat and let it sit for 5-10 minutes.
- Fluff the rice with a fork and serve hot with a raita or any side dish of your choice.
Methi Chawal is a healthy and flavorful dish that can be enjoyed for lunch or dinner. It can be made in different ways by adding spices and vegetables of your choice.
