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Methi Mangodi Pulao
Serves 1
Ingredients
200g basmati rice
2 bunches methi (fenugreek), finely chopped
2 bunches palak (spinach), finely chopped
100g mangodi, boiled (optional, mangodi can also be fried after boiling for crispness. You can use store-bought mangodi, or make them at home: soak moong dal for 2-3 hours. Grind coarsely with salt and red chilli powder. Make small balls or vadis and leave to sun-dry on a platter for at least two days)
2 tbsp curd
2 bay leaves
2 cloves
3 pieces of cardamom
40ml ghee (clarified butter)
Half tsp roasted jeera (cumin) powder
Half tsp ginger powder
One by fourth tsp red chilli powder
2 tsp dhania (coriander) powder
One by fourth tsp asafoetida
Half tsp haldi (turmeric) powder
Half tsp garam masala
Half tsp fennel powder
One by fourth bunch coriander, finely chopped
2 dry red chillies, roughly broken in two
Salt, to taste
For garnish
1 dry red chilli, fried
A sprig of coriander
Method
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