• 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

  1. Methi Aloo ki Sabzi

  2. Crispy Methi Poori

  3. Methi Malai Matar



Ingredients

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


Tempering-1

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


Tempering-2

Ghee 4 tbsp

Garlic 5-6 cloves thinly sliced

Red Chili pd 1 tsp


Method

  1. Pick tender stems and leaves .

  2. Wash several times to remove all dirt . Leave it over a colander to drain off excess water.

  3. Chop the leaves as finely as possible.

  4. Take a large 5 litre cooker.

  5. Add rice, methi, salt ,green chili and ginger, 4 cups of water. Pressure cook for 6 whistles.

  6. Open the cooker once the pressure drops off.

  7. Add hot water to get soft khichri (porridge like) consistency.

  8. Prepare tempering 1:

  9. Heat ghee in a pan.

  10. Add rest of the ingredients in the order mentioned.

  11. Pour it over the prepared rice.

  12. Mix well.

  13. Add lemon juice.

  14. Taste and adjust seasoning.

  15. Tempering 2

  16. Heat ghee in a pan.

  17. Fry garlic slices till golden, take care not to burn them.

  18. Add chili powder and remove from heat immediately.

  19. Keep it aside.

  20. Pour a tsp or more on individual portions while serving.

  21. Serve it piping hot with green chili, curd and roasted papad on the side.

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