- Preeti Shridhar
Methi Chawal (Fenugreek leaves with rice)
The beauty of winters is that you get a wide variety of green leafy vegetables. I actually feel like Alice in Wonderland whenever I go to vegetable market in winters. I want to buy each and every vegetable .
Amongst all the leafy vegetables Methi...fresh Fenugreek Leaves are my favorite. I make a variety of dishes using these wonder leaves.
Methi Chawal is quite a unique dish , I think made only in my dad's family. It's consistency is that of a khichri but its made only with rice. No dal is added to it. It is comfort food on cold wintery nights.
It's a quick preparation , not needing many ingredients. Green chutney is a must accompaniment for this dish along with some roasted papad.
Would like you to look at these Methi recipes
Methi 1 kg
Rice 1 1/2 cups
Salt 2 tsp or to taste
Ginger grated 2 tsp
Green chili 1 finely chopped
Water 9 cups total
Lemon juice 2 tsp
Ghee 1 tbsp
Cumin Seeds 2 tsp
Asaefotida a generous pinch
Green Chili 2 finely chopped
Ginger 2 tsp grated
Red Chili pd 2 tsp
Ghee 4 tbsp
Garlic 5-6 cloves thinly sliced
Red Chili pd 1 tsp
Pick tender stems and leaves .
Wash several times to remove all dirt . Leave it over a colander to drain off excess water.
Chop the leaves as finely as possible.
Take a large 5 litre cooker.
Add rice, methi, salt ,green chili and ginger, 4 cups of water. Pressure cook for 6 whistles.
Open the cooker once the pressure drops off.
Add hot water to get soft khichri (porridge like) consistency.
Prepare tempering 1:
Heat ghee in a pan.
Add rest of the ingredients in the order mentioned.
Pour it over the prepared rice.
Add lemon juice.
Taste and adjust seasoning.
Heat ghee in a pan.
Fry garlic slices till golden, take care not to burn them.
Add chili powder and remove from heat immediately.
Keep it aside.
Pour a tsp or more on individual portions while serving.
Serve it piping hot with green chili, curd and roasted papad on the side.