A storehouse of folic acid, riboflavin, copper, potassium, calcium, iron, manganese, Vitamin A, B6, C, K among other things, Fenugreek leaves are a potent source of soluble fibre. Galactomannan, the nondigestible fibre plays a key role in lowering blood sugar levels, and in reducing blood cholesterol. It also contains amino acids responsible for inducing the production of insulin. These strong flavoured leaves contain potassium that help in controlling the heart rate and blood pressure.
This powerful superfood has been a part of our traditional medicine systems as a panacea for many an illness. Our ancients have used this traditional know-how in their day-to-day lives and this wonder herb features in several of our daily recipes. The zing & zest that it adds to any staple that it’s paired with brings about unique flavour profiles that add variety to the Indian cuisine.
Foodialogues brings to you a combo of Methi Pulao perfectly paired with a simple Kadhi.
Methi Pulao Recipe
Ingredients for Methi Pulao:
- Basmati rice 1 c washed and soaked for 1 hour.
- Fenugreek leaves/methi 1 c washed and towel dried.
- Tomatoes chopped 1 c
- Onions chopped fine ½ c
- Fresh peas ¼ c
- Coriander powder 3 tsps.
- Red chilly powder 2tsps
- Turmeric powder 1 tsp
- Salt as required.
- Oil/ghee 3 tbsp
- Cumin seeds /jeera 1 tsp
Preparation Method for Methi Pulao:
- Heat oil in a heavy-bottomed pan. Splutter cumin. Add onions and sauté till translucent.
- Add the leaves and tomatoes and sauté till mushy.
- Add the spice powders and fry till the oil separates. Add 2 1/4 cups of water, peas, and the required salt. Bring to a boil.
- Drain the rice and add to the boiling water. Lower the flame and simmer till done.
- Serve hot. With a drizzle of ghee if required.
KADHI RECIPE HERE
Classic Combo “Methi Pulao with Kadhi” is ready 🙂
