Free Imagine Things

METHI-LEGUME & LENTILS PALUV - MY LEGUME LOVE AFFAIR
This is my first entry to bloggers all kinds of round-ups, I am sending this post to Srivalli's Cooking4allseasons blogspot for event MLLA, Actually when i saw this legume i was really thrilled because i use lot of different kind of legumes in my cooking, The first thought which came to my mind was, that it was a fantastic round-up at right time because I remember my Ayurvedic doctor telling me long back that we should consume lot of legumes, lentils, dals fresh or frozen or dried during winter season, I do not remember why he said that, but eating them during winter is very good for health. Anyway, I would like to learn all the wonderful dishes created by everybody!!!!. Here is my recipe. I know my picture is not very exciting like others or mouth watering, but the taste was quite nice. everybody enjoyed it at home.















Ingredients:

• 2 tumbler Basmati Rice
• 1 bunch of methi leaves
• 1/2 fistful of green gram
• 1 /2 fistful of Rajma
• 1/2 fistful of gongo peas
• 1/2 fistful of soya beans
• 1/2 fistful of white kidney beans
• 2-3 bay leaves
• 4 to 5 tbsp of oil
• 3 & 1/2 tumbler water

To Grind:

• 1'' ginger
• 4-5 pods of garlic
• 2 medium sized onions
• 2 to 3 green chillies

seasonings:

• 1' cinnamon stick
• 3 to 4 cloves
• 2 to 3 marati moggu
• 1 tbsp of cumin seeds

METHOD:

1. First of all wash & soak all the legumes in water 10 hours before preparing this recipe
2. Soak the rice for 10 minutes and drain out the water
3. First of all cook the legumes separately with enough water, so, now & then u can look into how well & evenly they are getting cooked add a tsp of salt half way through, if u pressure cook them just wait for 1 whistle, I am trying to cook them like this because if they are completely cooked they might become too soft and get mashed by the time we complete the process of making pulav.
4. wash & cut the fenugreek leaves from its stalk , once u have cut them do not keep it for a long time they become bitter.
5. Meanwhile take a pressure cook pan or a cooker or a deep kadai, heat the oil and put in all the ingredients in the seasoning list with the bay leaves, when they start cracking and changing colour
6. Add the ground paste mentioned in the 'to grind list' and fry for some time until the raw smell seizes or good smell comes out of it.
7. When u are frying them cut the methi leaves & keep it ready, now add them to the pan and fry for few minutes
8. Now add rice and fry for 2 minutes, If it is very good quality rice they will not break otherwise the rice breaks into pieces so, do be careful when u r frying or otherwise do not take any risk at all just add the drained rice into it and now add the cooked legumes.
9. Mix all of them very well add salt according to taste ( do not forget that u have already added a tsp of salt while cooking the legumes).
10. Do not throw away the water in which u have cooked the legumes drain the water into a vessel and measure them. Add water into the pan & mix well.
11. If u have used 1 tumbler Basmathi rice, you should add 1 & 3/4 th tumbler of water then the rice will cook well and the grains also get separated.
12. Close the lid of the cooker and cook in a low flame for exactly 15 minutes, when it is cool take it out and mix well & allow the grains to get separated, serve hot with cucumber raitha.

NOTE

1. If you are using a heavy bottomed vessel or a deep kadai just close the lid and cook for another 5 more minutes . usually when you are cooking in a low flame the rice will not burn underneath if you think it might Keep a tawa or a Dosa pan under the utensil in which ever you are using while you are cooking. It is called DHUM cooking.
2. Do not wash Basmathi rice too many times just one wash is enough, soak the rice for just 5 to 10 minutes, most of the times I do not soak the rice at all , I just wash and add the rice to the pan directly even then it comes very well.
3. most of the times i cook in my deep bottomed kadai & my pulav always turns out very well, but u can cook just 1 tumbler of rice with vegetables in the deep prestige deep pan
4. If u have a 7 liter cooker and the pan coming with that is also quite small & takes just 1 tumbler of rice, If u have a 11 liter cooker the pan coming with that can cook up to 1 &1/2 to 2 tumblers.

http://cooking4allseasons.blogspot.com/2009/01/announcing-my-legume-love-affair.html

http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html