Methi Khichdi Recipe-Fenugreek Leaves Khichdi

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

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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