Methi Khichdi

Methi Khichdi is a comforting and wholesome Indian dish made with fenugreek leaves and rice, perfect for a nutritious breakfast. Its unique flavor and simplicity make it a delightful start to your day.

Ingredients

• Basmati rice - 100 grams
• Split yellow moong dal - 50 grams
• Fresh methi leaves (fenugreek) - 100 grams, chopped
• Onion - 1 medium, finely chopped
• Ginger - 1 teaspoon, grated
• Green chili - 1, chopped (adjust to taste)
• Turmeric powder - 1/2 teaspoon
• Cumin seeds - 1 teaspoon
• Salt - to taste
• Water - 3 cups
• Ghee or oil - 2 tablespoons

Steps

1. Rinse the basmati rice and split yellow moong dal under cold water until the water runs clear. Soak them together in water for about 15 minutes, then drain.
2. In a heavy-bottomed pot or pressure cooker, heat ghee or oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add the finely chopped onion, ginger, and green chili to the pot. Sauté until the onion becomes translucent and slightly golden.
4. Stir in the turmeric powder and chopped methi leaves. Sauté for 2-3 minutes until the methi wilts down.
5. Add the soaked rice and dal mixture to the pot, along with salt. Stir everything together for a minute to combine the flavors.
6. Pour in 3 cups of water and mix well. If using a pressure cooker, close the lid and cook for 2 whistles. If using a pot, cover and simmer on low heat for about 15-20 minutes until the rice and dal are cooked through and the water is absorbed.
7. Once cooked, fluff the khichdi with a fork and let it rest for a few minutes before serving.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 55 g
• Fiber: 8 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Water: 1.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Fenugreek leaves are known to help regulate blood sugar levels.

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