Sprouted Methi Seeds Khichadi

This Recipe is free from :

 

☒Wheat

☒Peanuts

☒tree nuts

☒dairy

☒casein

☒soy

☒egg

☒sesame

☒fish

☒shellfish

Sprouted Methi seeds khichadi.jpeg

Ingredients -

  1. Rice  - Basmati - 1 cup

  2. Toor Dal - ½ cup 

  3. Methi seeds - sprouted  - ½  cup

  4. Onion - finely chopped  - 1

  5. Tomato - finely chopped - 1 

  6. Vegetable oil - 1 TBSP

  7. Mustard seeds -  1 Tsp

  8. Cumin seeds - 1 Tsp

  9. Hing powder - ½ Tsp

  10. Turmeric powder - 1 Tsp

  11. Red Chilli powder - 2 Tsp

  12. Kala masala - 1 Tsp

  13. Jaggery - 1 Tsp

  14. Onion - Coconut masala - ½ cup 

  15. Coconut milk - ½  cup

  16. Water -  1 cup

  17. Salt to taste

  18. Cilantro - finely chopped 

Method - 

  1. For making onion-coconut masala - In a pan heat 1 TBSP oil. Add roughly chopped onion to it and saute till they get a nice golden brown color. Remove the onion and keep aside. In the same pan add freshly grated coconut and saute it till it gets a nice golden brown color. Let the onion and coconut cool down. Grind in a mixer into a fine paste.

  2. In a big pot or kadai (Wok)  add 2 TBSP oil . Once warm add mustard seeds, cumin seeds and hing powder.

  3. Add finely chopped onions and saute till they turn translucent.  Add tomatoes and saute till they turn mushy.

  4. Add the sprouted methi seeds . Saute nicely. Add turmeric powder and saute till the raw flavor of methi seeds and turmeric go away.

  5. Add the other masala’s - Red Chilli powder ,Kala masala , Jaggery and salt to taste. Mix well and let it cook for 2 minutes.

  6. Add washed basmati rice and toor dal . Mix well. 

  7. Add ½  cup coconut milk and 1 cup warm water. Mix well. Let the mixture come to a nice boil. Lower the flame and cook till rice is ¾ done.

  8. Cover the pot with a tight lid , lower the flame and simmer for another 15-20 minutes. 

  9. Garnish with freshly grated coconut and finely chopped cilantro. Serve hot.