Any rice bhaat or pulao made with fresh homemade masala is very flavourful. Years ago when I was learning cooking and experimenting with recipes I developed this masala for menthya soppina bhaat. The most important thing I learnt while making this masala was that toor dal enhances and actually brings out the taste of methi leaves/menthya soppu.
I can easily say this is my favourite bhaat of all time. It is so flavourful and aromatic without using a lot of strong spices. Light subtle spices along with desi ghee make this menthya soppina bhaat sing and dance with glory 🙂
Although making this bhaat will seem like a lengthy process if you make masala ahead of time or previous day it will be quite easy. Pack this for lunch box or make it for festivals. It is simple yet special. Menthya soppina bhaat can be served with any raitha of your choice!
Try tomato bhaat, beetroot bhaat, bisi bele bhaat or gorikayi bhaat. More bhaat recipes from FOI!
If your are looking for more methi recipes then try methi thepla, methi malai paneer, methi stalks chutney.
- 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
- 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
- Pick, wash and finely chop methi/menthya soppu
- Gather all masala ingredients and dry roast them (except desiccated coconut and hing) till aromatic and lightly golden
- When cooled, add into a mixer grinder along with hing and desiccated coconut. Powder into a masala
- To start making bhaat, heat ghee in a pan, add mustard and jeera. Allow to splutter
- Next add dry red chilli, cinnamon,laung. Fry for a few seconds
- Add urad dal and methi seeds fry till lightly golden
- Cashews go in next which are fried till golden
- Add curry leaves and fry
- Next add methi leaves. Stir with rest of masala
- Tamarind paste and jaggery are added into methi leaves mixture
- Sprinkle little water and mix well
- Add the ground masala and mix well
- Add salt to masala and cooked rice
- Into the prepared masala, mix in rice fluffing it up as you mix
- Lastly add a Tbsp of ghee and mix well. Garnish with coriander leaves
- Serve hot with raitha or pack away for lunch box!
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
Menthya Soppina Bhaat Stepwise:
Pick, wash and finely chop methi/menthya soppu
Gather all masala ingredients and dry roast them (except desiccated coconut and hing) till aromatic and lightly golden
When cooled, add into a mixer grinder along with hing and desiccated coconut. Powder into a masala
To start making bhaat, heat ghee in a pan, add mustard and jeera. Allow to splutter
Next add dry red chilli, cinnamon,laung. Fry for a few seconds
Add urad dal and methi seeds fry till lightly golden
Cashews go in next which are fried till golden
Add curry leaves and fry
Next add methi leaves. Stir with rest of masala
Tamarind paste and jaggery are added into methi leaves mixture
Sprinkle little water and mix well
Add the ground masala and mix well
Add salt to masala and cooked rice
Into the prepared masala, mix in rice fluffing it up as you mix
Lastly add a Tbsp of ghee and mix well. Garnish with coriander leaves
Serve hot with raitha or pack away for lunch box!
