Khichadi - Methi

A Khichadi is a lightly seasoned soft blend of rice and lentils or pulses cooked together and tempered.This particular version of a khichadi was a favourite at my mothers house. As a growing girl I learnt the nutritious value of using sprouted methi seeds while cooking. This khichadi was specially served to pregnant or lactating mothers


1 cup rice , 1/4 cup sprouted methi ( fenugreek) seeds , 2 tbsp ghee, 1 tsp jeera seeds, 1 pinch asafoetida, 1 bay leaf, 1 medium size piece of cinnamon, 4 cloves, 2 green cardamom, salt to taste,
For the tempering 1 tbsp ghee, 1 tsp red chilli powder.

Heat a pressure cooker or heavy bottomed pot. add in ghee . When the ghee is hot enough add in whole spices like jeera, cinnamon, cloves, bay leaf, crush the cardamom and add it to the ghee as well. drain the rice and add to the ghee. On a slow flame roast the rice , when well coated in the ghee add the methi seeds . Add in hot water . Proportion is 2 cups water to 1 cup rice . Add salt to taste, cover and cook. ( If using a pressure cooker 2 whistles are enough) .

Before serving, heat 1 tbsp ghee . take off heat and add 1 tsp red chilli powder. Pour over the khichadi. Sprinkle finely chopped coriander leaves.

Khichadi - Sprouts

Khichadi is usually meant to be a dish for invalids. A lightly cooked meal of rice and lentils with just a touch of salt and a drop of ghee. Its nutritious , filling and easy to digest. However Khichadi is a staple on Sundays at my dining table. I need think up variations to keep them interested in this simple yet nutritious one dish meal. Khichadi typically is a combination of rice and lentils , mostly moong dal( spilt mung beans) . However I have expereimented with mixed lentils, spinach and cheese, sprouted pulses and even fenugreek seeds.
This is one with sprouts and mung beans.

The general proportion I use is 1 cup of  rice to 1/2 cup of  dals/ lentils or sprouts. So the ingredients for 4 servings would be  1 cup rice , 1/2 cup dal , 2 tbsp ghee, 1 tsp jeera seeds, 1 pinch asafoetida, 1 bay leaf, 1 medium size piece of cinnamon, 4 cloves, 2 green cardamom, salt to taste,
For the tempering 1 tbsp ghee, 1 tsp red chilli powder.

Heat a pressure cooker or heavy bottomed pot. add in ghee . When the ghee is hot enough add in whole spices like jeera, cinnamon, cloves, bay leaf, crush the cardamom and add it to the ghee as well. drain the rice and add to the ghee. On a slow flame roast the rice , when well coated in the ghee add the dals. ( If using sprouted pulses do not add them yet. Add in hot water . Proportion is 3 cups water to 1 cup rice . If you like the khichadi a bit mushy, add about 4 cups. Add salt to taste, cover and cook. ( If using a pressure cooker 2 whistles are enough) .If using sprouts, add them after about 5 mins of cooking with the lid on. Mix well , taste salt and cook till well done.

Just before serving, heat the extra 1 tbsp ghee take off the flame. Add in the chili powder . Pour over the khichadi and serve hot. Khichadi can be served with a variety of accompaniments like kadhi , dahi, salads, pickles, papadams , stuffed chillies , raita , green coriander chutney , garlic onion chilli chutney , garlic chutney 

Corn Pulao

Left over rice lends itself very well to quick fix meal. A little chopped onion, a green chiili , a dash of spice and a twist of lime, and you have a lip smacking dish. A roasted papad is all one needs to make a meal out of this.
This one uses corn as an additional ingredient and a lovely exotic star anise to bring it a fragrant touch.


1 cup leftover rice, 1 chopped onion, 1/2 cup fresh corn, 1 green chilli slit, 2 blades of star anise ( badiyan), corriander ( cilantro) to garnish, salt to taste, 1 tbsp oil.
Heat oil, add star anise, green chilli, onion. Saute till onion is soft and light brown. Add corn and salt, cover and cook for 3 mins. Add rice. Check salt cover and cook for 1 minute.
Serve!