Name: Oats Khichdi with Methi Leaves recipe by Vanitha Bhat at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Ingredients: ½ cup oats; ½ cup moong dal; 3 small bunches methi or fenugreek leaves; 1 small onion, chopped; 1 small tomato, chopped; ¼ cup peanuts (optional); 1 to 2 green chillies/jalapeno, chopped or slit; 1 inch piece ginger, grated; 1 tsp jeera/cumin seeds; ½ tsp hing/asafetida; ¼ tsp turmeric powder; 1 inch piece cinnamon stick; 1 small bay leaf; Few curry leaves; Salt to taste; 2 tbsp oil plus 1 tbsp ghee/clarified butter; For tempering:; 1 tsp mustard seeds; 2 tbsp peanuts (optional); ¼ tsp hing; 1 tbsp oil/ghee; Few curry leaves; For serving:; 2 to 3 tbsp ghee/clarified butter; Lemon wedges

Ingredients Serving: 3

½ cup oats
½ cup moong dal
3 small bunches methi or fenugreek leaves
1 small onion, chopped
1 small tomato, chopped
¼ cup peanuts (optional)
1 to 2 green chillies/jalapeno, chopped or slit
1 inch piece ginger, grated
1 tsp jeera/cumin seeds
½ tsp hing/asafetida
¼ tsp turmeric powder
1 inch piece cinnamon stick
1 small bay leaf
Few curry leaves
Salt to taste
2 tbsp oil plus 1 tbsp ghee/clarified butter
For tempering:
1 tsp mustard seeds
2 tbsp peanuts (optional)
¼ tsp hing
1 tbsp oil/ghee
Few curry leaves
For serving:
2 to 3 tbsp ghee/clarified butter
Lemon wedges

Instructions

Clean and wash moong dal thoroughly and drain, keep aside. Pick the methi leaves, wash well in plenty of water and drain. Finely chop and keep aside.
Heat 2 tbsp oil and 1 tbsp ghee in a large pressure cooker and once hot, add jeera, cinnamon and bay leaf. Sauté for a few seconds and then tip in the chopped onions. Fry on medium heat until the onions are translucent.
Stir in ginger, green chillies, few curry leaves and fry again for a few seconds. Add the chopped methi leaves along with a little salt and fry on medium heat until the leaves have wilted and reduce in size.
Stir in turmeric powder, hing, peanuts and tomatoes and fry again for a few seconds. Tip in the drained moong dal along with oats and fry on medium heat for a few minutes until the spices are coated well and the dal and oats are sauteed.
Add 2 to 2 ½ cups water along with salt to taste and mix well. Close the lid of the pressure pan and cook for 5 to 7 minutes on medium low after the first whistle.
Let the pressure drop on its own and once you are able to remove the lid of the pan, prepare the tempering. Heat 1 tbsp ghee or oil and add mustard seeds, peanuts, hing and curry leaves. Saute on medium low until the peanuts are crisp.
Stir the tempering into the khichdi and serve hot with additional ghee on top. Enjoy tasty and healthy khichdi with a side of your favorite raita or just plain potato chips and a fresh salad!

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