top of page
  • 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


  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.


Recent Posts

See All


bottom of page