The spice for this month's Think Spice event is Fenugreek / Methi. I use this all the time in my cooking, but I couldn't think of a dish where this was the key ingredient. Now what, I wonder? Along comes P and says, "Hey, I wonder if those methi seeds will sprout!" Ah ha... inspiration! I soaked the methi for a day, and then kept them covered in the pantry for another day and there I had it - sprouted methi!!!
We both loved the taste of the sprouted methi - it wasn't bitter, was crunchy and slightly bitter-sweet. Lovely!! I wanted to make something that will only have the taste of these sprouts. Read on for the recipe.
Brown basmati rice - 1 cup
Water - 2 cups
Sprouted methi - 1/4 cup
Raw mango, chopped - 2 tbsps
Black eye beans - 2 tbsps (optional)
Green chili, slit lengthwise - 1
Coriander - 2 tbsps
Jeera / Cumin - 1/4 tsp
Mustard - 1/4 tsp
Hing - 1 pinch
Oil - 1/2 tsp
Salt to taste
Cook brown rice in a pressure cooker with the water
Soak blackeye beans for an hour, wash & drain water, microwave for 5 mins, keep aside
Heat oil in a skillet, add mustard & jeera - let them splutter
Add hing and green chili, saute till white spots appear on the chili
Add blackeye beans & raw mango, saute for 2-3 mins
Toss in the sprouted methi / fenugreek
Add salt, toss well
Add rice & coriander, mix well
I used a little more water than I shud have with the brown rice. It tasted quite alright though. Vary water to suit your rice. Blackeye beans just happened to be in the fridge, so I tossed them in for the texture, it is not necessary at all for the dish.
Sending this off to Kittie at Kittens in the Kitchen for the Think Spice Think Fenugreek event.
This will also be my third entry to the JFI: Whole Grains event, hosted by Suganya of Tasty Palettes.