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Methi Mangodi Pulao

Serves 1


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


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