METHI KICHDI

I started preparing kichdi recently after seeing the recipe from a couple of food blogs. I found this dish totally comforting. The rice and dhal combination along with the spices makes a filling meal too. There were some recipes in which vegetables were also added. I made my own twist to this by adding some onions and methi leaves. Methi leaves or fenugreek leaves are very helpful in controlling the blood sugars. A teaspoon of dry fenugreek seeds soaked in water, when taken on an empty stomach in the morning is very helpful for reducing cholesterol, blood sugars, and reducing weight. I try to include these greens at least once a week in our diet either in dhals or potato dishes. I don’t know whether this is a traditional dish but this tasted really good. I paired it with a simple bell peppers curry.

INGREDIENTS:

1. Brown rice, 1 cup.

2. Whole moong dhal, ½ cup.

3. Onion, medium-size, 1.

4. Methi leaves, 1 big bunch.

5. Cumin seeds, 1 teaspoon.

6. Cinnamon, 1 small stick.

7. Bay leaf, 1.

8. Cardamom, 2 cloves.

9. Cloves, 2.

10. Salt as per taste.

PREPARATION:

Wash the rice and dhal together and soak it for 1 hour. Wash the greens and chop it into small pieces. Dice the onion finely. Heat a pan or a pressure cooker pan with a tablespoon of oil. Add the spices and fry everything for one minute until good aroma comes from the spices. Add the onions now and sauté for a few minutes until they turn tender. Drain the water from the rice and dhal and add it to the pan. Add 3 cups of water, salt, and the chopped greens, mix everything and cook everything until rice and dhal are cooked (it can be transferred to a microwave rice cooker or electric rice cooker at this stage). I used a pressure cooker for up to 3 whistles and cooked the rice. A teaspoon of ghee can be added once cooked and serve hot with any spicy side dish.