Quinoa & Lentil Pilaf

Dear Foodies,

 

I've been bringing home big bunches of menthikura (fenugreek leaves) from my trip for Indian groceries. During the off season I get a miserly 20-25 sprigs for 2$ and now its thrice that quantity for the same price. So now I'm trying to find new recipes since the usual suspects -  andhra style pappu, aloo methi fry, methi malai paneer have been covered. For lunch last week I was looking to use quinoa instead of rice and decided to make this puloa/pilaf.

To cook quinoa by first toasting the seeds in a dry pan. This adds a nice nuttiness and also keeps them from turning into a mush if cooked a few extra minutes. As they toast the seeds begin to pop which is my cue to take them off the heat and rinse them under cold water. Based on the batch/brand that you buy you may have to rinse the seeds multiple times to get rid of the bitter outer coating. Once water runs clear I add water in the ratio of 1:1.5 and bring it to a boil. Add salt and whole spices or spice powders at this stage for extra flavor. Then set to lowest heat setting, cover and cook for 15-20 mins until all the of water is absorbed.

I had a huge bunch of methi leaves, freshly shucked peas and carrots on hand. Quinoa is a good vegetarian source of protein but I bumped it up with whole green lentils. Cook them in twice the amount of water, bring to a boil, add salt/spices and simmer for 10-15 mins until al dente i.e., they still retain a bite. Technically you could cook the lentils along with quinoa but they tend to discolor the cooking liquid and I did not want that. I was cooking a bigger batch of lentils to use later anyway so it worked out well.

Quinoa - Lentil Pilaf

Prep time - 10 mins

Cook time - 15-20 mins

Serves - 2

Ingredients:

• 1 cup - Quinoa, cooked; (see note above for cooking method)
• 1/2 cup - Brown/Green lentils, cooked
• 1 cup - Fenugreek/methi/menthikura leaves, packed
• 1/2 cup - Carrots, grated
• 1/4 cup - Green peas
• 1/2 tsp - Coriander powder
• 1/4 tsp - Mustard seeds, Cumin seeds
• 4-5 - Curry leaves
• 2 - Green chilies, slit lengthwise
• 1/2 tsp - Urad dal (Ivory lentils)
• 1/8 tsp - Turmeric powder
• 1 Tbsp - Peanuts and Cashews
• 2 Tbsp - Olive Oil
• salt to taste

Method:

1. Cook quinoa and lentils separately. (See my notes above for cooking method)
2. Heat oil in a wide saute pan on medium heat, add mustard and cumin seeds. Once the seeds begin to splutter add urad dal, peanuts and cashews and toast until reddish brown. Add turmeric, curry leaves, green chillies, methi leaves and saute for a few minutes. Grated carrots and peas go in next along with coriander powder and salt. Cover and cook the vegetables for 6-7 mins on medium-to-low heat.
3. Add quinoa and lentils, mix thoroughly and cover again for 8-10 mins on the lowest heat setting to allow flavors to meld.

I enjoy the crunchy texture of quinoa and its perfect here with the mild bitterness from the fenugreek leaves, sweet peas, earthy lentils and occasional cashews and peanuts. I used a mandoline and not a grater to shred carrots which helps them retain their shape and stay separate when cooked. I served this with a dollop of labneh with pomegranate seeds. Yogurt would have been my go-to choice if I hadn't run out of it. Pomegranate seeds added a bit of tartness which is nice here, or a wedge of lime would do the trick too. And if you think I've focused more on the fabric than the dish itself in these photos then your not totally wrong :D I fell in love with the print and had to buy it though I have no clue what I'll use it for!

Fenugreek leaves/Menthi kura pappu

Toor dal in the cooker is like a meal made already for me. You could either add a few vegetables along with it or cook them separately, either ways you have a meal ready in about 30 mins. I usually make tomato/spinach/budamakaya (lemon cucumber) but when I can find fresh fenugreek leaves I use them to make this flavorful pappu. Fresh methi/menthi kura has a pungent flavor and when cooked its aromatic and addictive. I love it in all its forms -seeds, fresh & dried leaves.

The seeds are my best friend while making idli/dosa batter at home and also are a crucial part of pickles, the best condiment ever made. During summer, every morning my mom would force me to eat a cup of yogurt that had the seeds soaking in them overnight. This same mixture when applied to hair before washing acts a  great hair conditioner too.  Diabetics and nursing mothers are recommended a higher intake of these seeds due to their specific nutritive properties. The seeds are known to cool your body internally and even now when I see pimples peeping out, I immediately get some seeds soaking :) I always add a few seeds to the pressure cooker along with the toor dal too because otherwise I rarely use them in other recipes.

The dried leaves are that secret ingredient that adds the restaurant flavor that your north Indian curries made at home have been missing all this time. Crush a spoon of leaves in the palm of your hands and sprinkle it about 10mins before the gravy is done. The aroma that this adds and the flavor it brings will make you a want to hold the secret close to your heart when giving out recipes :) And the fresh leaves, aah, they are a delight to the taste buds. Unlike other greens, these guys have a robust flavor and are not shy to show it off. They are mildly bitter, a little sour and highly addictive :) My favorite way to use them is in aloo methi, thepla and true to my telugu roots, as pappu.

They do take some preparation when the mature plants are harvested. The stems get tough and leaves need to be picked off the stems when used for cooking. For tender plants though you can use the stems & leaves in the recipe. Fenugreek is really easy to grow at home, just soak the seeds in water for a few hours, allow them to drain and rest in a moist cheese cloth/tissue for 10-12hrs. You will see tiny sprouts begin to pop out, scatter them on loose soil and within a week you will see green stems peeking out. The plants in the photograph are < 3 weeks old. I am waiting to see how high they go before harvesting them. Not making any promises though :)

Menthi kura Pappu/Methi dal

Ingredients:

• 1 cup - Toor dal, washed & drained
• 1 cup, packed - Fenugreek leaves, washed
• 1/2 cup - Onions, sliced
• 1/2 cup - Tomatoes, chopped
• 2-3 nos - Green chillies (adjust to taste)
• a pinch of turmeric
• 1 Tbsp - thick Tamarind pulp extract or 1/2 tsp store bought paste
• 1/2 Tbsp - Oil
• Salt to taste
• Popu/flavor oil - 1 tsp ghee/oil, 1/2 tsp cumin & mustard seeds, a few curry leaves, 1 dried red chilli, sliced garlic or pinch of asafoetida/ inguva

Method:

1. Pressure cook the toor dal with pinch of hing. In another pan, heat the oil and saute sliced onions and green chillies. When the onions soften and turn translucent add chopped tomatoes, turmeric and cook until they turn mushy.
2. The washed, drained fenugreek leaves go in next, roughly chop them before adding if needed. Add a little salt and continue to cook until the leaves wilt and lose their rawness, ~ 6-8 mins.
3. The dal should be done by now, once the pressure is released add the methi leaves mixture to the dal along with tamarind pulp and cook for another 10-15mins on low simmer. Taste test for salt and add more water if needed to get to a consistency that you like.
4. Right before serving, add the popu by toasting the ingredients lightly in ghee and top it over the dal. Serve with hot rice or chapati.

Note:
You can cook all the ingredients together in the pressure cooker or, once the methi leaves are wilted in step 2 add the uncooked toor dal to the whole mixture, add required amount of water and continue cooking until done. Use a method thats convenient to you, each might have a very slight variation in taste.

I don't think I have to say how good pappu over a mound of warm rice tastes. Doing the popu in ghee at the very end will add a really great flavor and aroma to the pappu. The ghee mellows out all the high notes in the pappu and brings out the underlying creaminess of the dal. The methi is the real star of the dish though, its complex soury, bitter flavor is hard to explain and you will have to make this pappu to understand why so many of us love it.

Menthula Pulusu/ Fenugreek seeds in Tamarind sauce

Dear Foodies,

Menthula Pulusu is one of the many varieties of pulusu's that Andhra food is graced with. As the name suggests, the main ingredient here is Menthulu or Methi seeds. They add a light tangy flavor to the recipe. But care should be taken in adding them too many can give a bitter taste ! This Pulusu is very simple to make, unlike sambar it does not need any cooked dal and can be made in a jiffy.

Ingredients:

• 2 Tbsp - Menthulu/Methi Seeds

• 2 Tbsp - Toor Dal

• 2 tsp - Turmeric Powder

• 2 nos - Red Chillies

• 2 Tbsp - Kachikaya/Manathakkali Vathal

• 1 Tbsp - Oil

• Lime sized ball of Tamarind

• Salt to taste

Procedure:

1. Soak the Tamarind in some warm water. If using a microwave, place the tamarind and water in the microwave for about 1 min and let it cool. Extract the pulp and set aside.
2. In a pan, heat the oil and add the rest of the ingredients and saute till the toor dal and methi seeds turn a slight red color.
3. Now add the tamarind extract and salt. Let the mixture boil till the raw smell of tamarind vanishes.
4. Now add enough water to dilute the strong tamarind taste and allow it to boil for a few minutes.
5. If you want the pulusu to be thick in consistency then add a spoon of flour to it and let the whole mixture come to a boil.

Note:

• When adding the flour, take the flour in a small cup, add water to it and mix well to get rid of the lumps and then add it to the Pulusu. Any kind of flour can be used: Rice/Wheat/Maida/Corn flour
• You can also add Bhendakaya/Bhendi instead of kachikaya or plainly skip both. The main taste of the pulusu is due to the Menthulu and these are extra add-ons.
• I have used Kachikaya in this recipe but any kind of vathal (dried vegetables) like Sundakai etc can also be used. I am not sure if everyone is aware of this ingredient(kachikaya) . Its the dried form of a fruit. The fruits look like tiny versions of tomatoes. They are called Manathakkali vathal in Tamil. My mother used to fry these in a little bit of ghee and mix it with plain rice for us when we had complains of mouth ulcer or stomach aches. Will try posting more on this ingredient soon.

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