Methi Khichdi is a simple and delicious variation of traditional dal khichdi. It is made with Indian aromatic spices, fresh fenugreek leaves (methi), dal, and rice. Serve with raita or yogurt salad for a comfort and satisfying Indian meal.
Don't miss our methi rice (pulao) and sauteed aloo methi recipe.
Methi Dal Khichdi
Khichdi with methi is easy to make, vegan and gluten-free, and perfect for lunch and dinner. This khichri is kid-friendly and highly customizable.
I made a simple, no-onion, no-garlic version of khichdi today. You can make it spicy with green chilies or flavorful with tempering it with crushed garlic.
While you are here, check out our one-pot sabudana millet khichdi, dalia moong dal khichdi.
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Ingredients
Dal: toor dal is traditionally used. You can use moong dal (yellow lentils) too. Read more on Indian lentils (dal).
Rice: Sona masuri, basmati, jeera, or jasmine rice will work for this recipe. You can even make use of any leftover rice.
Methi leaves: fresh fenugreek leaves.
Ginger and Green chilies: Add heat and freshness to the khichdi.
Other spices: Cumin seeds, mustard seeds, hing, and pepper powder.
Oil: I have used coconut oil. Ghee or butter can also be used.
Check out the recipe card for the full list of ingredients.
Step-by-step instructions
Cook dal and rice
- Heat oil in a pressure cooker. Add mustard seeds; when they splutter, add curry leaves and hing and saute for a few seconds.
- Add crushed ginger and green chilies and continue to saute for a few more seconds.
- Mix well with the toor dal, rice, water, and pepper powder.
- Close the lid and add the whistle. Pressure cook for 2 to 3 whistles on medium flame. Please switch off the flame and keep it aside.
Making of khichdi
- Heat oil in another pan. Add the cumin seeds and curry leaves and saute for a few seconds.
- Add the methi or fenugreek leaves and saute for 3 to 4 minutes.
- Add the cooked dal rice mixture, water for desired consistency, and salt to taste, and mix well.
- Bring it to a boil and simmer.
Add the tadka
- In a tadka pan, heat oil. Add mustard seeds. When it splutters, add red chilies and saute for a few seconds. Add this tadka to the khichdi and mix well. Serve with raita and enjoy.
Tips
- This is a no-onion, no-garlic version of khichdi. Add 6 to 8 crushed garlic cloves to the tempering to make it more flavorful.
- Add carrots, peas, spinach, potato, and more vegetables for flavor and nutrition.
More Indian Comfort Food
Recipe card
Easy Methi Khichdi Recipe
Equipment
- Pressure cooker
Ingredients
For dal khichdi
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds
- 8 Curry leaves
- ¼ teaspoon Asafoetida
- ½ to 1 tablespoon Ginger crushed
- ½ to 1 tablespoon Green chilies crushed
- ½ cup Toor dal or even moong dal
- ¼ cup Rice
- 2 ½ to 3 cups Water more if needed
- ½ teaspoon Pepper powder
- Salt to taste
Making of methi ki khichdi
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds
- 6 to 8 Curry leaves
- 1 to 1 ½ cups Methi fenugreek leaves
For tadka
- 1 teaspoon Oil
- ½ teaspoon Mustard seeds
- 1 to 2 Red chilie
Instructions
Cook dal and rice
- Heat oil in a pressure cooker. Add mustard seeds; when they splutter, add curry leaves and hing and saute for a few seconds.1 tablespoon Oil, 1 teaspoon Mustard seeds, 8 Curry leaves, ¼ teaspoon Asafoetida
- Add crushed ginger and green chilies and continue to saute for a few more seconds.½ to 1 tablespoon Ginger, ½ to 1 tablespoon Green chilies
- Add the toor dal, rice, water, and pepper powder and mix well.½ cup Toor dal, ¼ cup Rice, 2 ½ to 3 cups Water, ½ teaspoon Pepper powder
- Close the lid and add the whistle. Pressure cook for 2 to 3 whistles on medium flame. Please switch off the flame and keep it aside.
Making of methi ki khichdi
- Heat oil in another pan. Add the cumin seeds and curry leaves and saute for a few seconds.1 tablespoon Oil, 1 teaspoon Cumin seeds, 6 to 8 Curry leaves
- Add the methi or fenugreek leaves and saute for 3 to 4 minutes.1 to 1 ½ cups Methi
- Add the cooked dal rice mixture, water for desired consistency, and salt to taste and mix well.Salt
- Bring it to a boil and simmer.
For tadka
- In a tadka pan, heat oil. Add mustard seeds. When it splutters, add red chilies and saute for seconds.1 teaspoon Oil, ½ teaspoon Mustard seeds, 1 to 2 Red chilie
- Add this tadka to the khichdi and mix well. Serve with raita and enjoy.
Video
Notes
- This is a no-onion, no-garlic version of khichdi. Add 6 to 8 crushed garlic cloves to the tempering to make it more flavorful.
- Add carrots, peas, spinach, potato, and more vegetables for flavor and nutrition.
Nutrition
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Rachana says
Comfort food with a healthy twist—love how the methi adds that earthy depth to the classic khichdi! ?