Fenugreek Rice

Ingredients

• - 2 cups raw rice
• - fenugreek seeds and leaves (as required)
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp raw peanuts
• - Salt to taste

Method

1. Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.
2. Dry roast fenugreek seeds: In a dry pan, roast 2 tsp fenugreek seeds on medium heat 3-4 minutes until dark golden and aromatic. Be careful — they burn fast. Cool and grind to a coarse powder.
3. Make tempering: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 2 tbsp raw peanuts. Fry 2 minutes.
5. Add spices: Add half tsp turmeric, 1 tsp red chilli powder and the ground roasted fenugreek powder. Stir 30 seconds.
6. Season: Add salt and half tsp jaggery to balance the bitterness of fenugreek.
7. Add rice: Add cold cooked rice. Fold gently with a flat spatula.
8. Mix evenly: Fold until rice is coated with the spiced fenugreek oil.
9. Adjust: Taste — fenugreek rice has a pleasant slight bitterness. Add more jaggery if too bitter.
10. Serve: Serve with papad and pickle. Fenugreek rice is a traditional South Indian rice that is known for its health benefits.