methi khichdi
The popular methi khichdi is one of the most famous dishes that is known the world over. Parveen gives her own twist to the traditional methi khichdi, which makes it an extremely tasty and nutritious dish to make for young children. parveen step-by-step guidance to make classic methi khichdi will surely help you create the perfect methi khichdi. The combination of flavours in the methi khichdi are sure to make the methi khichdi stand out and your family (and their taste buds) will thank you for creating such wonderful methi khichdi. Along with being extremely tasty, the methi khichdi is packed with nutrients and proteins that make this methi khichdi very healthy for both children and adults. The drool worthy flavours of the methi khichdi and the easy availability of all the ingredients that are required to make the methi khichdi, make it an instant hit amongst home cooks and their families. This simple and easy methi khichdi recipe is perfect for beginners and don’t be surprised if cooking the methi khichdi starts a lifelong love affair with cooking for you!
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- 2 tbsp. rice
- 1 tbsp moong dal/ skinned slit mung (refer notes)
- 1 cup water
- methi leaves / fenugreek leaves (refer notes)
- 1/4 tsp cumin (optional, for toddlers)
- ghee (refer notes)
- pinch of cumin powder or ajwain powder (optional)
How to make the recipe
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Wash, soak rice and dal for at least 30 to 60 minutes.
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Add water, cumin and begin to cook on a low flame.
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While the rice cooks, pluck the methi leaves. Do not include stalks since they are bitter sometimes.
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Add them to a bowl filled with water, sprinkle some sea salt. Rinse them few times. Drain off.
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When the rice is almost cooked, add finely chopped methi leaves. If needed add more water, i usually add 2 to 3 tbsp water. Cover the pressure cooker and cook on the lowest flame. Allow to whistle once. Make sure there is enough water in the cooker to prevent burning the methi khichdi.
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When the pressure is down, mash the rice well with a masher or with the bottom of a steel glass.
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Add rest of the ingredients. Mix and allow to cool down.
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Serve when the food is still warm. Warm foods digest better.
