Methi - Tuvar Pulao

Thanks to blogging marathon, I did blog continuously for weeks in the past month, which was very unlike me. J However I took an intentional short break from the web world the past week and could indeed stay away from the tempting posts of fellow bloggers. I did not peek into my email box either and that explains why I did not even respond to the delicious entries I received for my cooking with whole foods - toordal event. I would have extended my break a little longer if not for the event I am guesthosting. The event is going to end by 10th and I had to post at least a few entries this week to do some justice to the event.

Today's post involves a simple, flavorful and addictive meal involving the fresh tuvar / toor beans. Fresh pigeon peas, fenugreek greens and fragrant Basmati rice are cooked along with aromatic spices in a subtly sweet coconut base. Serve this with a spicy gravy dish / raita and you would end up with a delightful meal, I promise. J

Ingredients: (4 - 6 servings)
1 - 2 Tbsp oil
1 tsp cumin seeds
1 tsp grated ginger
6 cloves
1 bay leaf
4 cardamoms
3 one inch cinnamon pieces
4 - 5 Serrano peppers (adjust accordingly if using different chillies)
1/4 tsp turmeric powder (optional)
1 onion (chopped)
1 bunch fresh fenugreek greens / methi (about 2 cups of leaves)
1/2 cup fresh tuvar / pigeon peas
2 cups Basmati rice
1 Tbsp salt
2 cups coconut milk + 2 cups water (or 4 cups water if not using coconut milk)
2 Tbsp of toasted cashews (optional)

Method:
Heat oil in a thick bottomed deep pan or a kadai and add cumin seeds. When they start to brown add ginger, cloves, cardamom, cinnamon, bay leaf and sauté for a few seconds. Next add the chillies and fry for a few seconds. Then add the onions and fry until translucent. Next add the fenugreek greens / methi and fresh tuvar beans and sauté for a minute.
Meanwhile, wash the rice in a couple of exchanges of water and drain. Add this rice, salt, turmeric powder and coconut milk - water to the pan. Stir once and cook covered until done, about 20 - 25 minutes. To keep the grains intact, avoid stirring in between.
Garnish with cashews, fluff and serve. Discard the bayleaf before serving.

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