Methi Khichdi is a nutritious one pot meal prepared with fresh methi leaves (vendhya keerai in Tamil), rice, dal and spices. Khichdi is my comfort food and methi khichdi is no exception. It is very easy to make and tastes good. Today we will learn how to make Methi Khichdi following this easy recipe with step wise pictures.
Methi Khichdi
Prep Time : 20 mins
Cook Time : 20 mins
Serves: 2
Recipe Category: Lunch-Methi
Recipe Cuisine: North Indian
Author:Padhu Sankar
Serves: 2
Recipe Category: Lunch-Methi
Recipe Cuisine: North Indian
Author:Padhu Sankar
Ingredients needed
Rice – 1/2 cup
Moong Dal (pasi paruppu) – 1/3 cup
Fenugreek leaves – 2 cups lightly packed
Onion – 1
Tomato – 1 big
Ginger-garlic paste – 1 tsp
Salt needed
Spice Powder
Turmeric powder – 1/4 tsp
Chilli Powder – 1/2 tsp
Coriander Powder – 1 tsp
For the Seasoning
Oil – 1 tbsp
Ghee – 1 tbsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Urad Dal – 1/2 tsp
Whole black peppercorns- 1/4 tsp
Red chillies – 2
Hing – a pinch
Top Up Seasoning
Ghee – 2 tsp
Cumin seeds/jeera – 1 tsp
Garlic – 4 cloves minced
Preparations
Pick and clean methi leaves. You can use the tender stems also. Wash and chop it roughly.
Finely chop onion and tomatoes.
Wash and soak rice and dal together for 1 hour. Add 3 cups of water, little salt and pressure cook for 3-4 whistles.
Once the pressure subsides, open the cooker and mash the rice and dal well while it is hot.
Method
Heat oil + ghee in a pan, add mustard seeds, cumin seeds, urad dal, whole black pepper, red chillies and hing.
When cumin seeds sizzles and dal turns golden brown, add finely chopped onions.
Saute until onions turn light brown.
Add ginger garlic paste and saute for a few more minutes.
Add chopped tomatoes and all the spice powder mentioned under “spice powder”.
Cook until tomatoes turn mushy and oozes out oil. Add the chopped fenugreek leaves.
Cook until the fenugreek leaves wilt.
Add the mashed rice + dal, a cup of water and mix well.
Cook on low heat for 5-6 minutes. Check for salt.
Heat ghee in a pan, add cumin seeds, when it sizzles, add finely chopped garlic and pour it over the khichdi.
Your khichdi is done. Serve hot with any raita or papads or pickle.
Note – Khichdi thickens as it cools. In that case, add a little hot water and reheat the khichdi. Always enjoy khichdi piping hot.
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Healthy recepie…delicious too!