Methi bhath, Menthiya soppina bhath, Methi Bhath With Soya Chunks and Mixed Beans
Methi bhath, Menthiya soppina bhath, Methi Bhath With Soya Chunks and Mixed Beans
Methi bhath or Menthiya soppina bhath recipe has a slight variation from vegetable bath recipes. Green methis are used in various recipe preparations involving different vegetables. The presence of methi would give away a unique aroma with slight bitter flavour and it goes well with almost all the combination of vegetables. Black pepper powder and sliced green chillies are used for the spicy taste. Have a look at the use of different ingredients and the method of preparation of Methi bhath or Menthiya soppina bhath.
Ingredients used for making Methi bhath or Menthiya soppina bhath.
- 2 cups of rice
- 1 medium sized onion
- 2 springs of curry leaves
- 2-3 green chillies
- 2 teaspoon of ginger garlic paste
- 1½ cup of Vaal beans / Avarekalu
- ½ cup of cowpeas / Alasande kalu / Black eyed beans
- 1½ of Soya chunks
- Bunch of Methi leaves / Mentiya soppu
- ½ cup of freshly grated coconut
- 1½ teaspoon of Sambhar powder / Sarina podi
- ¼ teaspoon of turmeric powder
- ½ teaspoon of roasted jeera powder
- ½ teaspoon of black pepper powder
- ½ teaspoon of garam masala
- 1 tablespoon of oil
- 1 tablespoon of ghee
- 1 teaspoon of mustard seeds
- 1 tablespoon of lemon juice
- Coriander leaves for garnishing
- Salt for the taste
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Preparation of Methi bhath or Menthiya soppina bhath
- Wash the methi leaves thoroughly and chop it roughly into small pieces.
- Slice the onion into fine pieces, chop the tomatoes and slit the green chillies. Keep it aside.
- Wash the beans (Alasande kalu) and Vaal beans, pressure cook the beans and keep it aside.
- Now, wash the soya chunks and soak it in water for 15 minutes, drain the water and squeeze out the soya chunks to remove the remaining water. Keep this aside.
- Take the rice in a washing bowl and wash it thoroughly with clean water. Now, soak the rice for 10-15 minutes.
- Heat some oil in pressure cooker and add the mustard seeds. Once it splutters, add the sliced onion pieces, slit green chilly pieces and the curry leaves.
- Saute it until the onion pieces attains a translucent texture. Now, add the chopped tomato pieces and ginger garlic paste. Saute it till the tomatoes become soft and mushy.
- Add the methi leaves saute it for a minute. Now, add the cooked beans and soya chunks. Saute then up for few seconds.
- Now, add the masalas and the powders, salt for the taste and the grated coconut. Fry it for few minutes.
- Add 3¾ cup of water and heat it to a boil.
- Drain the water from the soaked rice and add it to the boiling mixture. Stir the mixture and close the lid of the cooker.
- Cook it for a whistle and keep it aside for cooling.
- Once the lid is removed sprinkle the lemon juice, chopped coriander leaves and ghee.
- Mix the contents gently and the Methi bhath or Menthiya soppina bhath is ready
- Serve this recipe with Plain yoghurt or Mosaru bajji.
