Mentya Baath (Methi Rice)

Methi, (Fenugreek) known as Menthya in Kannada, is one of the many healthy and nutritious Indian edible leaves. Menthya Baath is a Karnataka dish which is normally had for breakfast. It also substitutes the monotonous lemon rice in feasts and festivals.

Ingredients:
Cooked rice - 1 cup
Methi leaves (Fenugreek) - 2 cups (finely chopped)
Oil - 3 tbsp
Mustard seeds - 1 tsp
Cumin seeds (Jeera) - 1 tsp
Chana dal - 1 tbsp
Urad dal - 1 tbsp
Groundnut - 1/4 cup or less
Asafoetida (hing) - 1/2 tsp
Mentya Baath Powder for - 3 tbsp
Salt - 1 tbsp (As per your taste)

Note: You can also add steamed alu and peas.

Procedure:

1. Heat a pan and add oil. When the oil is hot enough add mustard seeds, cumin seeds, chana dal, urad dal, groundnut, hing.
2. When it turns golden brown and you can feel the pleasant aroma of the spices, add chopped methi leaves and pinch of salt. Sprinkle some water, close the lid and cook for 3 mins.
3. When the leaves are steamed nicely, add the Mentya Baath powder and salt, stir slowly for 1min.
4. Add cooked rice to and mix it very well . Sprinkle some water and close the lid, allow to cook for 5 mins. Your Menthya baath is ready to serve.