Methi Rice/Mentya Anna

Methi Rice:
Ingredients:

• 1 cup of plain rice (basamathi preferred)
• 2"x3" slab of frozen methi leaves (from Indian stores)
• 1 cup of frozen peas
• 1/2 cup of oil
• 1 tsp of mustard seeds
• pinch of hingh(optional)
• pinch of turmeric (optional)
• 12 halved cashews (optional)
• 1 tbs of vanghibath powder(store bought or homemade)
• 6 curry leaves(optional)
• 1 1/ 2 tsp of salt
• 1/8 cup of desiccated coconut(optional)

Method: Cook rice and let it cool. In a separate dish cook the peas with a 1/2 tsp of salt, till they are tender. Drain the water and set aside. Thaw the methi leaves in the microwave. In a pan heat oil on medium heat. Splatter the mustard seeds and add the hingh, curry leaves, turmeric and the cashews. Roast the cashews till they are slightly browned and then add the methi and the peas. Turn the methi and the peas in the pan for a couple of minutes. Tun off the heat and add the the cooked rice to the pan and mix well. Then add the vanghibath powder, 1 tsp salt and work it into the rice by mixing thoroughly. Add desiccated coconut and mix well.
Cooking tips: Can use fresh methi leaves. Remove leaves from the stems, rinse thoroughly, chop and add to the pan after splattering of the mustard. Saute till the leaves are wilted. Can also use fresh peas instead of the frozen peas. Vary the amount of vanghibath powder per your taste.
Serving tips: Serve methi rice with raitha/pachadi.