Tuvar Lilva Methi Corn Pulao

The weather is certainly better now. Even though most nights have been chilly and I still haven't put away all of the winter bedding yet, I'm happy that the days are long and mostly sunny. We have a wedding in the family in a few weeks and some of my family will be staying with us. I am excited about both! The family visit has given us the impetus to finish up projects around the house that we'd put off. It's been busy, busy, busy!

I haven't cooked anything very intersting the past few days. This here is a quick dish that came about in an attempt to clear out leftover veggies from the freezer/fridge.



Ingredients:

2 tbsp oil
1 tsp saunf
Whole spices (cinnamon, cloves and cardamom)
2 green chilies, split
4 cloves garlic, chopped
1 medium onion, cut into small strips
1 potato, diced
1 tomato, chopped fine
1 cup frozen tuvar lilva (fresh pigeon peas)
1 block frozen methi (1 cup fresh)
1/2 cup frozen corn
1 cup rice
2.5 cups water
red chili powder, salt & lime juice to taste

In a pressure cooker, heat oil. Add saunf and the whole spices. After they start to sizzle, add green chilies, garlic & onion and fry for a minute or so. Add the methi leaves and fry for a few minutes. Add the tomatoes, pigeon peas, corn, potatoes, salt and red chili powder & mix well. Add rice and water. Normally I use 1:1.5 ratio of rice to water for pulaos. But this time with the tuvar lilva and the other veggies, I needed more water. Add salt and adjust seasonings. Cook until done. Finish with lime juice. Serve with raita and pickle.