Methi Ki Khichdi is a delicious savoury brown rice porridge cooked with methi sprouts and extremely mild spices. You must be wondering,” Methi! eeeeeh, it must be bitter in taste!” But, No its not bitter to the extent we think it might be. And when it combines with brown rice, it becomes one of the most healthy warm meal you long for in this cool monsoon whether. Methi has been known for its benefits since ancient time. It has number of healthy strong points to be included in our daily diet. Fenugreek (Methi) sprouts are an excellent source to keep sugar under control, it aids weight loss as it contains soluble fibres. It is rich source of antioxidants, aids digestion and takes good care of cardiac health. I have been drinking fenugreek seeds water past 1 year, its diuretic and reduces water retention of the body. After drinking water, seeds that are left back, set it in a sprout maker or colander lined with muslin cloth, cover and keep at corner of your counter undisturbed. Rinse and drain well after every 12 hours and drain thoroughly for 3 days and you will see your beautiful fenugreek germinating into sprouts. Once sprouted, you can keep it covered under refrigeration for 4-5 days. You can also find methi sprout easily available in the market these days, but making your own at home is the best thingy. Go ahead, make salads, khichdi, sabzi, dal…. or any delicacy you love! You can also make this methi khichdi using normal white rice too, the flavours I love the best of it is with brown rice. You can adjust the consistency of khichdi as per your choice, if you want it more soft and porridgy you may increase the amount of water for cooking it. So here is the first Methi sprout delicacy for you all from my vault….lets go through how I do it…
2 cups of brown rice ( soaked for an hour) ( I have used brown basmati rice)
1/2 cup methi sprouts
1 medium onion, finely chopped
1 stick of cinnamon
6-8 black peppercorns
2 green chilies, slit ( you may adjust it accordingly)
2 tablespoon, ghee
5 cups of water
Salt as per taste
Heat ghee in a pressure cooker. once the ghee is hot add, cinnamon stice and black peppercorns, fry for few seconds
Add finely sliced onions, green chili slits and fry until it just picks up light golden colour. do not over brown or burn it.
Add methi sprouts and saute on high heat for 3-4 minutes.
Add soaked brown rice and saute for a minute.
Add 5 cups of water and salt, mix well.
Bring it to boil, once it starts boiling, cover and pressure cook until done ( 2-3 whistle)
Dish out, garnish with green choriander, fried onions and dollop of ghee and serve hot with papad and pickle of your choice.