Karnataka

Menthya bath

Name: Menthya bath
Total time: 40 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 1 cup rice; 2 1/4 cups water; 1 bunch leaves picked fenugreek leaves; 1 medium sliced onion; 1 chopped tomato; 4 dried red chilli; 1 tbsp coriander seeds; 2 tsp plus more for tempering chana dal (split chickpeas); 1 tsp urad dal (split black gram); 1/4 tsp fenugreek seeds; 1 inch cinnamon 2 cloves whole spices; 2 tbsp dry copra desiccated coconut (unsweetened shredded coconut); a small piece tamarind; 1 tsp jaggery; 2 tbsp peanuts; 2 tbsp cooking oil (vegetable oil); 2 tsp ghee; 1/2 tsp mustard seeds; 1 sprig curry leaves; 1/4 tsp turmeric (ground turmeric); Salt, to taste

Fenugreek leaves, a roasted masala and rice. Bitter, bold and very Bengaluru.

40 minTime

9 gProtein each

mediumSpice

A bath that is not a bath3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

396kcalsame

9 gproteinsame

5 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rice1 cup

Water2¼ cups

Fenugreek leaves1 bunch, leaves picked

Onion1 medium, sliced

Tomato1, chopped

Dried red chilli4

Coriander seeds1 tbsp

Chana dal (split chickpeas)2 tsp, plus more for tempering

Urad dal (split black gram)1 tsp

Fenugreek seeds¼ tsp

Whole spices2.5 cm cinnamon, 2 cloves

Desiccated coconut (unsweetened shredded coconut)2 tbsp dry copra

Tamarinda small piece

Jaggery1 tsp

Peanuts2 tbsp

Cooking oil (vegetable oil)2 tbsp

Ghee2 tsp

Mustard seeds½ tsp

Curry leaves1 sprig

Turmeric (ground turmeric)¼ tsp

Saltto taste

Method

6 steps

1Cook the rice with the water until each grain is soft but separate. Spread it on a plate to cool.
2Dry roast red chillies, coriander, chana dal, urad dal, fenugreek seeds and whole spices on low heat. Add copra at the end. Cool and grind to a fine powder.
3Heat oil, splutter mustard, then fry peanuts, a little chana dal and curry leaves. Add the onion and cook until soft.
4Add tomato, turmeric and methi leaves and cook until the leaves wilt and the tomato softens.
5Stir in the ground masala, tamarind water, jaggery and salt. Cook for a minute, then fold in the rice and ghee.
6Rest covered for 5 minutes and serve with raita and potato chips.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Menthya bath

Make it your way

Ingredients

Method

Make it a meal