Methi leaves and togari kalu (green pigeon peas) bhath

A little before the avrekai season comes the togarikalu season. Green pigeon peas are available in plenty during this time and can be used for various dishes including upma, sambar and rice. Like in this dish i've used methi leaves and green pigeon peas.

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 7


Ingredients:

1. Fresh methi (fenugreek) leaves 1 bunch
2. Togarikalu (Green pigeon peas) 100 gms
3. Vangi bhath powder 5-6 tablespoons
4. Mustard seeds 1 tsp
5. Dry red chillies 3-4
6. Rice 2 cups
7. Oil
8. Salt
9. Water
10. Tamarind extract about a lemons size

Method:

1. Wash the methi leaves thoroughly and cut them.
2. Cook the togarikalu with a little salt and water until they turn tender.
3. Heat oil in a kadhai and make seasoning of mustard seeds and dry red chillies.
4. Add the cut methi leaves and saute for a while.
5. Add very little water and cover and let it cook.
6. Now add the vangi bhath powder, salt and tamarind extract and let it cook.
7. Mix in the cooked green pigeon peas well.
8. Add this mixture to cooked rice (make sure each grain of rice is separate) and serve. Add salt when mixing with rice as well.