Prep time: 30 minutesCook time: 30 minutesServes: 4-6 Sources: sarasyummybitesIngredients:1 bunch / 1lb fenugreek/Methi – 1 bunch / 1 lb1 cup channa (optional)1 medium size onion, sliced thinly1 medium size tomato, chopped2 ~ 3 green Chillies or to taste, finely chopped1/2 tsp turmeric Powder 1 tsp red Chili Powder or to taste1 tsp Coriander Powder 4 cups waterSalt to tasteFor Seasoning:2 ~ 3 tbsp oil 1/2 tsp fennel seedsMethod:Preparation: Wash and soak rice with sufficient water for 15 ~ 20 minutes. Chop the roots and the thick stems off the bunch of Fenugreek Leaves. Wash well and finely chop fenugreek leaves. Sprinkle 1/4 tsp of Salt on the leaves, mix and keep aside for 15-20 minutes. Chop onion and tomatoes and keep it aside. Cooking: Heat Oil in a pan on medium heat. Once the Oil is hot, add in the Cumin Seeds and allow them to change color. Add Onions and Green Chillies and saute till onion become transparent. Add turmeric Powder, chilli powder, coriander powder and salt. mix and cook it for a minutes. Then add curd and mix well without curdling it. Add tomatoes and fry well. When oil separates from the mixture, add channa and mix well with the masala mixture. Squeeze out the water from the Fenugreek Leaves and put them in the pan. Cook for a couple of minutes. 11. Drain the water from the Rice and add the Rice to the Methi Leaves mixture. Cook for 2 minutes. Add the Water and mix well. Adjust Salt to taste. When the mixture boils vigorously, Mix and lower the heat to minimum. Cover and cook for 10 minutes. After 15 minutes, open cover, turn off the heat, mix gently. Cover and allow the Rice to rest for a couple of minutes before serving. Serve hot with Raita and pickle. This recipe goes to Blogging Marathon #25 happening @ Valli space under “Cooking with Alphabets – A,L,F “theme. . Do check here to know what other are done for this week blogging marathon..