Rice + Moong Dal Khichidi With Methi Leaves And Carrots.

Adraki Flavoured Spicy..... Rice + Moong Dal Khichidi / Pulav With Methi Leaves And Carrot .........A One Pot Meal.

Khichidi is a dish loved in my home by my hubby and he always tells me to keep making changes in it by adding to it something or the other. I have many a times prepared khichidi adding any veggies that are available at home. Carrots are something that are always handy in my kitchen when in season. I have already posted similar recipe of adding methi leaves and carrots to kanda poha too. This one is also similar. I always like to add methi leaves for any dishes when they are available in season though picking up of the leaves is a tedious work as we get quite large bunches of Methi leaves in Mumbai. There are so many dishes that can be prepared with methi and they are very good to be added to your dishes during winter season. So go ahead and add them to any dishes you prepare. Also do prepare this khichidi / pulav and serve with some curds or raita and pickle for a fantastic lunch / dinner. 

Ingredients :

1 cup Jeera Rice / Basmati Rice 

1 cup moong dal

1 cup of methi leaves 

1 medium sized carrot.

8-10 curry leaves

1 tsp jeera

½ tsp mustard seeds

1 tsp of coarsely crushed pepper powder

3-4 green chillies

2 inch piece of ginger.

1 tsp hing /asafoetida powder.

Pinch of haldi.

Salt to taste. 

Wash and soak together both rice and moong dal together for 15-20 minutes. Wash and drain off the water and put it in a colander for the excess water to drain off. Clean, wash and chop one cup of methi leaves and keep this ready aside. You can apply some salt and keep it aside and use it later by squeezing out the water from methi, this removes some of its bitterness. However I never follow this method as I believe the nutrients in the leaves will get drained off. According to me it is good to have this leaves best as it is the way nature has provided to us. The choice is off course up to you. Peel off the skin of the carrot and grate it. Keep this ready aside. Now keep 4 cups of water to boil in a vessel. 

Meanwhile heat ½ cup of ghee in a thick bottomed vessel, then lower the heat to medium and add in the jeera and fry a bit. Now add in the mustard seeds and as they start to splutter add the curry leaves, pinch of haldi, hing, ginger and the green chillies slit into two pieces. Fry for a few minutes. Add the drained rice and moong dal and mix well. Fry for a minute. Then add in the boiling water and bring all to a boil. Let this boil for 2-3 minutes. Now lower the heat to minimum, add in the methi leaves and grated carrots, salt to taste and mix well. Cover and cook till half done. Add in the crushed pepper powder and mix well. Cover and cook till done. You can garnish with some coriander leaves too. The Rice Moong Dal Khichidi is ready to be served with Curds or Raita with some spicy pickle.