Methi khichdi is one of my most comforting foods ever. Combined with pickle, curd, papad, salad, and ghee, there are very few meals that can match up to the comfort this provides.
Some days ago, like I do many times, I posted a picture of the dinner I was eating. A simple homecooked comforting khichdi, only it was methi khichdi. The response to that particular picture surprised me. So many people asking for the recipe, asking me how I made it. I promised them I will post it and then got busy in million things I am doing and forgot.
Before you wonder what are a million things on my mind these days, let me tell you. The top thing is the wedding. One of our cousins, a cousin we are very close to is getting married end of August and the wedding got fixed barely 2 weeks ago. So everything is happening in a fast forward mode. It’s like wedding preparations on steroids. Madness everywhere around.
Apart from that, a consulting project that I am working on is finally going live soon. Making both the excitement levels and the workload levels are high! And then there are travels. The past couple of months have been so good to the travel that I am almost scared to write about them feeling I might jinx them. Hopefully, you’ll hear more about the food I ate there on this blog and the general travel tales on the other. Hopefully soon.
Ok! coming back to the khichdi so I promptly forgot about it till Swapan Seth asked me for the recipe again today. Thank you Swapan, else this post would never have seen light may be.
So here is the recipe. Methi khichdi is one of my most comforting foods ever. Combined with pickle, curd, salad and ghee there are very few meals that can match up to the comfort this provides. I also replace palak and other leaves in this recipe and the result is still stellar. The recipe is so simple, which makes it perfect for those lazy evenings. Just like a delicious mixed millet khichdi 🙂
Edited to Add – This is a post from 2014 which has been updated with new pictures and republished.