METHI TUVER RICE/MENTHYA SOPPU THOGARIKAALU ANNA

        

Yields: Serves 2 person

Ingredients 

Methi leaves/menthya soppu: 2 cups(chopped)
Tuver seeds/thogarikaalu(raw): 1/2 cup
Green peas/hari matar: 1/4 cup
Potato: 1 no (medium size)(cut in cubes)
Tomato: 2 nos(medium size)(cut into pieces)
Curry  leaves: 5-6 leaves
Coriander leaves: 1 tbsp (chopped)
Oil: 2 tbsp
Mustard seeds: ½ tsp
Turmeric powder: ¼ tsp
Hing powder: ¼ tsp
Palya pudi: 3 tbsp or as required
Salt: as required 
Cooked rice: 3 cups
Ghee: 1 tbsp

Preparation

1. Take a pan add oil, once hot add mustard seeds. After it crackles add tuvar seeds, green peas, potato, tomato, turmeric powder, little salt(as much required for vegetables) mix and put methi leaves over it so that it covers all other vegetables.
2. Sprinkle 3-4 tbsp of water and let it cook till the peas and potato are soft.
3. Now add hing powder, 1 tbsp of palya pudi, mix well and switch off the stove.
4. Take a broad vessel, add cooked rice, salt(required for rice), palya pudi, ghee, mix and then add cooked vegetable, mix properly.
5. Relish healthy, tasty methi tuvar rice with raita like brinjal raita, tomato raita, papad or plain as it is.

Notes

• To reduce the bitterness of methi leaves, while washing squeeze the leaves in the water and then drain it. This process will also help in removing the fine mud stuck to the leaves.