Methi Moong Dal Khichdi
Pressure-cooked with tempering
- Time
- 30 min
- Serves
- 4
- Calories
- 285 kcal
- Protein
- 12 g
0:00 / 1:35
Changes voice accent - Recipe stays in English
About this recipe
Fresh methi leaves contribute a peppery, slightly bitter undertone to this green-flecked khichdi that balances the inherent sweetness of moong dal. The fenugreek's flavour intensifies slightly during cooking, so it's important to use enough to make a statement without overwhelming. Short-grain rice absorbs liquid more evenly than basmati, creating a naturally cohesive dish.
Ingredients
Quantities for 4 servings.
Servings:(recipe makes 4)
Method
- 1Rinse short-grain rice and yellow moong dal until the water runs mostly clear; soak 10 minutes if the grain is firm.
- 2Heat ghee or oil in a cooker or deep pot, crackle cumin, then cook ginger with turmeric and spice powder for 30 seconds.
- 3Add fresh methi leaves, short-grain rice, yellow moong dal, water and salt; stir well so nothing sticks to the base.
- 4Pressure cook until soft and creamy, then let the pressure drop naturally before opening.
- 5Stir to a soft khichdi texture, finish with coriander and lemon, and serve hot.
About this recipe
Use oil instead of ghee for a fully vegan methi moong khichdi.
