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.
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 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 the 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 work load 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 🙂
Recipe – Methi Khichdi.
Serves 2-3.
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- 1 tsp oil
- 1 tsp mustard seeds
- 1 tsp jeera seeds
- 1/2 tsp methi seeds
- 1 onion medium sliced
- 2 green chillies sliced
- 1 cup methi leaves finely chopped
- 1/4 tsp chilly Red powder
- 1/4 tsp black pepper powder
- to taste salt
- 1/2 cup rice washed and soaked for mins 30
- 1/2 cup moong dal Yellow washed and soaked for 30 mins
- 3 4 cups water
Ingredients
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- Heat oil in a cooker, add mustard seeds and let them splutter. Add jeera and methi seeds and fry till they are lightly browned.
- Add onions and fry till they turn pinkish.
- Add methi leaves and green chillies and fry for another minute.
- Add dry spices and fry for one more minute.
- Add rice, dal and water and close the cooker.
- After one whistle, reduce the gas and let it cook for about 5 minutes or so. I will give you a tip here, never ever measure cooking times in number of whistles. Actually you should never let the cooker whistle apart from the first one. Since you are actually losing some steam when it whistles lowering the pressure inside and elongating the cooking time. Always measure the cooking times in minutes and then release the steam naturally.
- Serve hot with a dollop of ghee, salad, papad and pickle.
I quite like the addition of methi leaves to the khichdi. I did try others like palak before, but never fresh fenugreek leaves.
On my next grocery shopping, will grab some. 🙂
Siri
Valuable lesson on cooking time versus number of whistles. This will be shared.