Fenugreek (Methi) Pulav

An easy and yummy way to incorporate greens is to cook them along with rice to create seasonal pilaf or in India we call it as pulav. Pictured here is a simple Fenugreek and spring onion Pulav and it is served with moong dal stew. You can substitute the fresh fenugreek leaves with any seasonal greens to make this pulav. Other greens that I have personally tried are spinach, kale and swiss chard. But, fresh fenugreek leaves is by far my favorite.

What is Fenugreek?

Fenugreek is usually found in any Indian Grocery Stores starting late Fall and until the early Summer months. Fenugreek has many medicinal and nutritive properties. Check out this YouTube video where I talk more about this power green.

Why do I choose basmati rice for the pulav?

Rice comes in many varieties from different part s of the world. long grain basmati rice from India has less starch compared to other types of rice. As rice ages, its starch content is reduced. Therefore in India the price of aged basmati rice is more than fresh harvested rice.

Tip:

Remember, in a pulav all the water needs to be absorbed in the rice. If you add excess water, the rice will get sticky. If you had less water, the rice won't cook right. A perfect pulav is the one that has just the right amount of water. The way my mom taught me was always double the amount of water to the rice.

Fenugreek (Methi) Pulav

Ingredients:

• 1 cup - Basmati Rice

• 1 cup - Finely Chopped Fresh Fenugreek Leaves (or substitute with any seasonal greens)

• 1/2 cup - Chopped Green Spring Onion

• 1 tablespoon - Sunflower Oil

• Spices:

• 1 teaspoon - Whole Cumin Seeds

• 1 teaspoon - Turmeric Powder

• 1 teaspoon - Roasted Cumin Seed Powder (Never buy this spice! Click here to learn how to make this at home!)

• 1/2 teaspoon - Chili Powder

• Pinch of Asafoetida

• Salt to Taste

Steps:

• Wash and rinse the basmati rice several times under running water. Soak in plenty of water for about 30 minutes to an hour and set aside.

• Heat oil in a pan. Add a pinch of asafoetida and add whole cumin seeds, allow it to sizzle.

• Add chopped fenugreek leaves and spring onions, in oil, add salt and sauté for 4 - 5 minutes.

• Now time for spices! Add whole cumin seeds, turmeric powder, chili powder, roasted cumin seed powder.

• Drain all the water from the soaked basmati rice. Add the rice to the pan and saute for a minute. Add 2 cups of fresh water to the pan.

• Cover and cook the rice over medium heat for about 20 minutes

• Want another recipe using fenugreek leaves? Check out this Aloo Methi recipe on the Be.Spiced YouTube Channel!

Celebrate Love with Ojas Truffles

"Ojas" is the “sap or life” that supports and stabilizes the body and gives the mind a sense of calm. In Ayurveda, the ancient holistic medicine from India, Ojas is the vital essence that promotes health and immunity. Certain foods and spices help build ojas. These truffles are excellent in providing nourishment and build our resilience during the cooler winter months.

Dates, Almonds and Honey build Ojas – energy, vitality, strength, stamina, virility and resilience. The spices –cardamom and ginger balance the heaviness of the nuts. These truffles are sugar free, dairy free and gluten free and excellent to make as holiday treats to share with family and friends.

WATCH THIS VIDEO TO MAKE THESE DECADENT OJAS TRUFFLES

RECIPE FOR OJAS TRUFFLES

Makes about 30 truffles - teaspoon size

INGREDIENTS

• 1 cup dates – chopped and pitted

• ½ cup almonds

• ½ cup walnuts or pecans

• ½ cup pistachios

• ¼ cup unsweetened desiccated coconut

• ¼ cup raw cacao nibs (optional)

• ¼ cup hemp hearts

• ¼ cup raw and unfiltered honey

Spices

• ¼ teaspoon dry ginger powder

• ¼ teaspoon cardamom powder

OR

• ½ teaspoon beSPICED's Chai Masala

DIRECTIONS

• Add all the ingredients in a food processor and coarse grind the mixture to keep it a little chunky.

• If the mixture is too dry, add a little more honey to bind all the ingredients together.

• Roll into small teaspoon size balls and chill in the refrigerator for 30 mins.

Options!!

• Roll the truffles with shredded coconut or crushed pistachios.

• To make it completely vegan, add almond butter in place of honey to bind all the ingredients.

• Instead of truffles, make cylindrical logs. Roll the logs with desiccated coconut and slice in ¼ inch thickness.

• Dip the truffles or sliced bars in dark chocolate to make chocolate covered delights!!