2 cups basmati rice
4-5 bunches of fresh methi leaves (fenugreek leaves)
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp Bengal gram
2 tsp black gram
3 tbsp of oil or butter
A pinch of asafoetida
4-5 green chilies, finely chopped
1 small onion, chopped finely
2 sprigs of curry leaves
Salt to taste
1 cup peas

Methi Rice

     1. Cook the rice with enough water until done and allow it to cool.
     2. Wash the fenugreek leaves leaves and chop finely into small pieces.
     3. Heat the oil in a pan and season with mustard seeds, Bengal gram, black gram asafoetida,            curry leaves, onions and green chilies. Fry for a while until a nice aroma appears.
     4. Add the fenugreek leaves, peas, salt and fry for 5 minutes or until the leaves gets tender.
     5. Cover the pan with a lid and cook for 10-15 minutes on medium flame.
     6. When it is done remove from heat, add the rice to the fenugreek mixture and mix well.
     7. Roasted peanuts and cashews can also be added to the seasoning if desired.
     8. Serve the rice when it is hot.