Menthya Bath

Name: Menthya Bath
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1.5 cup rice (preferably sona masoori or any short-grain rice, cooked and cooled); 2 cup fenugreek leaves (fresh methi leaves, tightly packed, washed and roughly chopped); 2 tbsp oil; 1 tsp ghee; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 tsp urad dal; 1 tsp chana dal; 2 pcs dried red chili (broken into pieces); 2 pcs green chili (slit lengthwise); 10 pcs curry leaves; 1 pinch asafoetida; 1 pinch turmeric powder; 2 tbsp cashew nuts (broken); 0.5 tsp salt; 2 tbsp coconut (freshly grated); 1 tsp lemon juice; 2 tbsp cilantro (chopped, for garnish)

RATING

4.4/5(28)

TASTE SCORE

7/10

A classic Karnataka-style rice dish fragrant with fenugreek leaves and whole spices. Fresh methi leaves lend a gentle bitterness balanced by earthy lentils, aromatic cumin, and a rich cashew crunch. Quick to make and satisfying for lunch or dinner.

PREP

15m

COOK

20m

SERVES

1 KATORI

409 cal

SERVINGS

METHOD · 6 STEPS

prep
Cook the rice and keep it ready.
Wash 1.5 cups rice. Cook with 3 cups water in a pot or rice cooker until grains are soft but separate. Spread on a plate to cool completely so the grains don't clump.
TIPDay-old refrigerated rice works best — the grains stay firm and separated when sauteed.
temper · ~4 min
Make the tempering with whole spices.
1.Heat oil and ghee in a wide kadai or pan over medium flame.
2.Add mustard seeds. Wait 30 seconds until they crackle and pop.
3.Add cumin seeds, urad dal, and chana dal. Stir until the dals turn light golden (45–60 seconds).
4.Add dried red chili pieces, green chilies, and curry leaves. Fry 15 seconds until fragrant.
5.Add a generous pinch of asafoetida and turmeric. Stir once and immediately add the fenugreek leaves.
TIPDon't let the dals burn — medium heat is essential. They should be golden, not brown.
saute · ~4 min
Saute the fenugreek leaves until wilted.
1.Add the chopped fenugreek leaves to the tempering pan.
2.Sprinkle salt and stir well. Cook on medium heat for 3–4 minutes.
3.The leaves will release moisture and wilt down completely. Cook until all the moisture evaporates and the mixture looks glossy.
TIPCook the methi thoroughly — raw methi tastes very bitter. Wilted, well-cooked methi turns pleasantly earthy.
mix · ~4 min
Add the cashews and cooked rice.
1.Add the broken cashew nuts to the pan. Saute for 1 minute until lightly toasted.
2.Add the cooled cooked rice in batches, gently folding it into the methi mixture.
3.Mix carefully to coat every grain without mashing. Cook 2–3 minutes until the rice is heated through.
TIPUse a light hand when mixing — short-grain rice breaks easily. A fork or flat spatula works well.
garnish · ~1 min
Finish with coconut, lemon, and coriander.
1.Turn off the heat. Sprinkle grated coconut and lemon juice over the rice.
2.Add chopped cilantro and fold in gently.
3.Taste and adjust salt if needed. Rest covered for 2 minutes before serving.
serve
Serve Menthya Bath warm or at room temperature.
Scoop into bowls. Pair with raita, plain yogurt, or papad for a light meal. Tastes even better after sitting a few minutes.
TIPPack leftovers for lunch — this dish travels beautifully and the flavors deepen as it sits.