It’s really a task to give a well balanced, healthy, interesting and tasty packed lunch everyday. And it is this challenge that kindles the creativity in a person to think of varieties.

When I bought bunches of fresh methi yesterday, I decided that it was going to a part of today’s lunch menu. Generally I make methi paratha or methi sambar. But today I was in no mood for the usual recipes. I had some soaked moong dal in the fridge. I decided to use moong and methi to make a one pot dish….
Methi and Moong Masala Rice 🙂

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The seeds and leaves of methi (fenugreek) are readily available and widely used in Indian kitchen. They have a strong aroma and a bitter taste. But when used in small quantities they impart flavour to your food. It is commonly used in curries, vegetable dishes, dals and not to forget the mouth-watering methi paratha. But did you know that methi is a rich reservoir of medicinal properties too? Methi contains protein, fibre, vitamin C, niacin, potassium, iron and alkaloids.

Ingredients
Cooked rice- 4 cups
Soaked Moong dal- 1 cup
Methi leaves- 1 and 1/2 cups
Oil- 3-4 tsps

Melted ghee- 1 tsp
Mustard- 1 tsp
Cashew nuts chopped- 1 tbsp
Peanuts- 2 tbsps
Hing- 1/4 th tsp
Haldi- 1/2 tsp
Amchur powder- 1 tsp
Salt to taste

Curry leaves- 1 tbsp

To roast and grind to a powder
Whole urad dal- 2 tbsp
Coriander seeds- 1 tbsp
Red chillies- 5-6
Whole pepper. 1/4th tsp
Jeera- 1/2 tsp
Cloves- 2-3
Grated coconut- 2 tsps

Method
Heat oil in a pan.
To the hot oil, add mustard. When it starts spluttering, add cashew nuts and peanuts. Sauté for a min.

Add washed and chopped methi leaves and cook on a high flame for a min.

Reduce the flame, add the soaked Moong dal. Mix well. Add turmeric powder, amchur, and salt. Mix well again. Close the pan with a lid and cook till the dal becomes tender.

Roast the ingredients for the dry masala powder in very little oil. Cool, grind and keep it aside.

Once the dal is cooked, add the ground masala powder and mix well. Check the seasonings.
Add the cooked rice, mix well and cook on a high flame for a minute.

Heat ghee in a pan. Add curry leaves to the hot ghee, sauté till it becomes crisp . Transfer the rice to a serving dish and garnish with crisp curry leaves and serve:)