Menthya Rice (Fenugreek Rice)

How to Prepare

1. Rinse 10 cups of rice thoroughly under running water until the water runs clear.
2. Cook the rice in a large pot or pressure cooker with 20 cups of water until it is soft but not mushy. Set aside.
3. In a grinder, blend 2 cups of soaked fenugreek seeds
4. 5 cups of grated coconut
5. 10 green chilies, and a handful of coriander leaves into a coarse paste.
6. Heat 1 cup of oil in a large pot over medium heat. Add 4 tsp of mustard seeds and let them splutter.
7. Add 4 tsp of cumin seeds
8. 4 tsp of urad dal, and 4 tsp of chana dal. Fry until golden brown.
9. Add 2 cups of chopped onions and sauté until translucent.
10. Add the ground fenugreek paste to the pot and cook for 5-7 minutes until the raw smell disappears.
11. Add salt to taste and mix well.
12. Add the cooked rice to the pot and mix gently to coat the rice evenly with the masala.
13. Garnish with chopped coriander leaves and serve hot with raita or pickle.