Fresh Pigeon pea and Methi Pulav:

Winter is that time of the year, where you can relish all the fresh produce from the bean family. One such bean is Thogari kayi/Fresh Tuvar/Pigeon peas. These are beautiful green pearls with maroon spots all over them and we can make so many varieties of dishes from them. This rice dish is a very easy, one pot meal which has the goodness of Tuvar dal, methi leaves with coconut flavour which will enhance the flavour of the dish to another level.

DSC05585_Fotor

Recipe goes like this-

Ingredients:

Rice – 3 cups

Onion – 2

Fresh Pigeon peas – 1 cup

Fresh methi leaves – 1 small bundle

Veggies of your choice – 1 cup (French beans, carrot)

Ghee /oil – 2 to 3 table spoons

Bay leaves -2

Cumin – 1 tea spoon

Mace – 1

Marathi moggu – 2

To grind: Little coriander leaves, Cinnamon one stick,3 to 4 green chillies and 1-inch ginger.

Coconut milk – 1 cup

Lemon –  ½

Salt

Method:

-At first take a fresh Tuvar bean pod, remove outer thick green skin and separate the green bean with the beautiful red spots. Collect all the shelled beans.

Ribbet collage 1

-Wash rice and soak for 10 minutes, drain and keep aside.

-Chop onions, methi leaves and vegetables of your choice.

-Grind a paste of coriander leaves, cinnamon, green chillies and ginger by adding little water and keep.

-Take one cooker, add oil and ghee or only ghee. Drop whole masalas like bay leaves, cumin and mace.

Ribbet collage 2

-Fry onions until brown and add methi leaves, fresh tuvar, chopped veggies and fry until it wilts.

-Add salt, ground masala and fry for 2 minutes and add drained rice and fry for a minute.

Ribbet collage 3

-Add coconut milk and 5 cups of water, juice of half lemon, boil, close the lid and cook until one whistle and 2 minutes into simmer.

DSC05591_Fotor

-Serve with any kind of raita.