“Green Moong Sprouts ~ Cabbage ~ Methi Leaves Masala Khichidi” … A masala khichidi mildly spiced with whole spices that goes very well when served with veg or non-veg curry …
** The season’s have really gone for a toss I guess, No idea why the weather is playing havoc or is it natures furry towards human beings become more insensitive. Winter was slowly creeping in from 2-3 weeks, but suddenly everything went Topsy tervey and monsoon decided to visit once again. For the last 3 days its been raining and the wind and weather has turned very cold. This is sure going to effect many people health. As in consistency in weather is bad for health. Truck full of methi / fenugreek leaves are flooding the market, though a bit tedious work of plucking the leaves, Lots of yummy dishes can be prepared out of this bitter leafy vegetable. Methi leaves very good for health as it keeps the body heat balanced. Without running much into the details of the leaves, I will go to the recipe as I have mentioned the medicinal benefits of these leaves many times before.
** I have also blogged a few varieties of pulav’s with methi leaves before. This is a mildly spiced masala khichidi, unlike the ordinary khichidi in which it is seasoned with minimum spices. This one is almost close to pulav, but with the inclusion of only veggies, rice and pulses, a little bit softer and mashy in texture too. Do try it out, it tastes yummy. I have included masala / spicy khichidi many times before but with the inclusion of powdered masala, while in this one I have used kada / whole spices. The chicken liver curry is also a medium spicy semi dry curry and for vegetarians you can follow the methi dal fry or any other vegetarian curry posted in the blog before it goes very well with the khichidi too. You may relish the dish with whichever dish you choose. But do include methi leaves in your diet this season and reap in the benefits.
** Ingredients :
Basmati / Jeera Rice : 3 cups.
Whole Green Moong Sprouts : 1 cup
Methi / Fenugreek leaves 1 cup finely chopped.(Leaves only)
Cabbage : 1 cup finely chopped.
Salt to taste.
Ghee : ½ cup
** Spices :
Jeera / Cumin seeds : 1 tsp
Cinnamon / Tike saal : 2” length 3 pieces.
Pepper corns : ½ tsp
Cloves / lavang : 6-8 tsp
Green Cardamoms : 2-3
Black Cardamoms : 3-4
Crushed Jaivitri : ¼ tsp
Star anise : 2
Bay leaves : 2-3
Curry Leaves : 7-8
** Note : Khichidi is best prepared in a pressure cooker as we need to get a little bit soft and mashed texture for it to be relished well. So please use a pressure cooker pan while preparing the same. Though you can also prepare in kadai, pressure cooker is faster and gives you the best result.
** You will need to 2 heaped cups of moong sprouts for this recipe. You will have to sprout the moong by soaking and allowing to sprout two days before itself. For the method of preparing the sprouts, please check the link given below.
** Soak Jeera Rice / Basmati Rice in plenty of water for 30 minutes. Wash well and drain on a colander.
** Wash and squeeze out the water from the methi leaves. Keep this ready aside.
** Note : Apply a little bit of salt to the methi leaves and rub it all over and leave aside for 10 minutes. Squeeze of the water from methi leaves properly, wash and keep this aside ready. This is done to remove the bitterness from methi leaves. You can leave out this step and just wash and keep the leaves ready if liked. I personally do not follow the salt method as I strongly believe that it should be consumed as it is for its awesome health properties. You may choose any method.
** Chop cabbage leaves, wash and drain in a colander, till all the water gets drained off. Keep this ready aside.
** Rinse the green moong sprouts also in a colander and allow the water to get drained off. Keep this also ready aside.
** Now in a pressure cooker pan add in the ½ cup of ghee. When hot, lower the heat and add in Jeera, Pepper, Green Cardamoms, Black Cardamoms, Crushed Jaivitri, Star anise, Bay leaves, Curry leaves and fry for a few minutes.
** Add in the methi leaves, cabbage and moong sprouts, that are kept ready aside and mix well. Fry all for a minute and then add in the rice and mix well. Add salt to taste and add in 6 cups of water and stir well. Cover with the pressure cooker lid and cook on medium heat to 2 whistles. Now lower the heat to minimum and cook for 4-5 minutes and then off the gas. Remove and keep it aside allowing the pressure to fall on it’s own. Do not release the pressure or else you will not get the khichidi in proper mushy consistency.
** After about 15-20 minutes, you will be able to open the lid. Gently open lid and allow the hot steam to pass away. Do not stand too close, you may get burned by the hot steam. Wait for about 5 – 10 minutes and then gently mix the with the help of a fork. Do not put pressure or mix vigorously lest the Khichidi may turn over mushy.
** “Green Moong Sprouts ~ Cabbage ~ Methi Leaves Masala Khichidi” is done and is ready to be served. Serve this Khichidi hot with any Spicy Veg or Non-Veg curry of your choice. I served it with Chicken Liver Pepper Masala Curry and it was yumz. You can also serve the same with spiced raita and some fryums, it tastes awesome. Enjoy it with your family and friends.
** An earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey.
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