Menthya Soppina Bhaat | Methi Bhaat | Bhaat Recipes
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Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 people
 
Flavourful and tasty, pack for your lunch box - special menthya soppina bhaat
Ingredients
For Masala:
  • 1 Tsp urad dal
  • 1½ Tsp toor dal/arhar dal/split pigeon peas
  • ¼ Tsp methi daana/menthya/fenugreek seeds
  • 4-5 whole black pepper
  • 5-6 dry red chilli
  • 2 Tsp coriander seeds/dhania
  • 1 Tbsp desiccated coconut
  • A pinch of hing/asafoetida
For Bhaat:
  • Pulp of 1 small lemon sized tamarind or 1 Tsp tamarind paste
  • 2 Tbsp jaggery/bella
  • 1 Cup chopped methi/menthya Soppu/fenugreek leaves
  • 2 Tbsp + 1 Tbsp desi ghee
  • 1 Tsp jeera/cumin
  • 1 Tsp mustard/saasuve
  • 1 Broken dry red chilli
  • 1 Tsp urad dal
  • 5-6 curry leaves
  • 3 Cups cooked rice
  • 1-2 cloves/laung
  • ½ ” piece cinnamon/dalchini
  • 10-12 cashews
  • Salt to taste
  • Coriander leaves to garnish
Method
  1. Pick, wash and finely chop methi/menthya soppu
  2. Gather all masala ingredients and dry roast them (except desiccated coconut and hing) till aromatic and lightly golden
  3. When cooled, add into a mixer grinder along with hing and desiccated coconut. Powder into a masala
  4. To start making bhaat, heat ghee in a pan, add mustard and jeera. Allow to splutter
  5. Next add dry red chilli, cinnamon,laung. Fry for a few seconds
  6. Add urad dal and methi seeds fry till lightly golden
  7. Cashews go in next which are fried till golden
  8. Add curry leaves and fry
  9. Next add methi leaves. Stir with rest of masala
  10. Tamarind paste and jaggery are added into methi leaves mixture
  11. Sprinkle little water and mix well
  12. Add the ground masala and mix well
  13. Add salt to masala and cooked rice
  14. Into the prepared masala, mix in rice fluffing it up as you mix
  15. Lastly add a Tbsp of ghee and mix well. Garnish with coriander leaves
  16. Serve hot with raitha or pack away for lunch box!
Notes
Use byadagi variety of chilli if available. Gives great taste and colour!

Masala amount prepared will suffice for 3 to 3½ Cups of cooked rice. Adjust as per taste

Toor dal is suggested to be added to the masala for great texture and flavour

Use fresh green leaves of methi for maximum flavour
Recipe by Food Of Interest at https://foodofinterest.com/menthya-soppina-bhaat/