Menthe ganji or methi ganji

Name: Menthe ganji or methi ganji
Total time: 1200 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1/2 cup fenugreek seeds; 1 cup white rice; 3 cups water; 2.5 cups thin coconut milk and 2.5 cup thick coconut; 1 cup jaggery (or to taste); Salt to taste; 1/2 teaspoon cardamom powder

Shruti S @shruti_s

India

I made this dish in format of Mangalore regions. I like this dish to eat especially on fever time or when my taste buds goes to worse . Combination with pickle which is yum 😋. Especially in rainy season too. hope you will try this and enjoy it .

Saved

Ingredients

20 min

2 people

1/2 cupfenugreek seeds
1 cupwhite rice
3 cupswater
2.5 cupsthin coconut milk and 2.5 cup thick coconut
1 cupjaggery (or to taste)
Salt to taste
1/2 teaspooncardamom powder

Saved

Steps

20 min

1

Wash and soak the fenugreek seeds in water for at least 30 minutes.Rinse the rice and drain well.
2

In a pressure cooker, combine the water, soaked fenugreek seeds, and rice. Pressure cook for 3 whistles or until the rice is soft.
3

Let the pressure release naturally.Add the thin coconut milk, jaggery, and salt to the cooked rice and fenugreek seeds. Stir until the jaggery dissolves
4

Bring the mixture to a boil on medium heat.Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
5

Grind grated coconut in mixer and squeeze it off.
6

Now the coconut milk is ready to mix with rice.
7

Add the thick coconut milk and cardamom powder. Stir to combine.Serve hot.