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Soy Methi Rice Yum
Soy Methi Rice
Course main course
Cuisine north indian
Prep Time
10 minutes

Cook Time
30 minutes
Passive Time 10 minutes
Servings
serving
Ingredients
  • 2 cups Rice Cooked
  • ¼ cup Soy Granules
  • 1 cup Methi leaves – roughly chopped
  • ½ cup Dill leaves – roughly chopped
  • 3 Chilies Green – very finely chopped (adjust according to taste)
  • ½ tsp Ginger+Garlic paste
  • ½ tsp Mustard seeds
  • 2 tsp Lemon Lime Juice /
  • to taste Salt
Course main course
Cuisine north indian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
serving
Ingredients
  • 2 cups Rice Cooked
  • ¼ cup Soy Granules
  • 1 cup Methi leaves – roughly chopped
  • ½ cup Dill leaves – roughly chopped
  • 3 Chilies Green – very finely chopped (adjust according to taste)
  • ½ tsp Ginger+Garlic paste
  • ½ tsp Mustard seeds
  • 2 tsp Lemon Lime Juice /
  • to taste Salt
Soy Methi Rice
Instructions
  1. Soak TVP, soy granules in hot water for at least 10 minutes. Then squeeze out all the water and set aside until ready to use.
  2. Heat 2tsp oil in a pan; add mustard seeds and once the seeds start to splutter add soy granules and ginger+garlic paste. Cook until it smells fragrant and not raw anymore, about 2-3 minutes.
  3. Next add green chilies, methi leaves and dill. Mix well and cook until the leaves are wilted and cooked, about 3-4 minutes.
  4. Add the cooked rice, salt and lemon juice. Cook for 2-3 minutes or until the flavors get a chance to mingle. Serve hot.
Recipe Notes

Lets check out what my fellow marathoners have cooked up today for BM# 27.

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