Quick Cooking : Methi Khichdi

Somedays 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 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 and the recipe is so simple making it perfect for those lazy evenings

Recipe – Methi Khichdi
Serves 2-3

What I used
Oil – 1 tsp
Mustard seeds – 1 tsp
Jeera seeds – 1 tsp
Methi seeds – 1/2 tsp
Onion – 1 medium sliced
Green chillies – 2 sliced
Methi leaves – 1 cup finely chopped
Red chilly powder – 1/4 tsp
Black pepper powder – 1/4 tsp
(Increase the pepper powder and chilli powder if you like it spicy)
Salt to taste
Rice – 1/2 cup washed and soaked for 30 mins
Yellow moong dal – 1/2 cup washed and soaked for 30 mins
Water 3-4 cups

How I made it
1. Heat oil in a cooker, add mustard seeds and let them splutter. Add jeera and methi seeds and fry till they are lightly browned
2. Add onions and fry till they turn pinkish
3. Add methi leaves and green chillies and fry for another minute
4. Add dry spices and fry for one more minute
5. Add rice, dal and water and close the cooker
6. 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

Here is a picture of my khichdi which I took using my phone so excuse the quality please