Oats Khichdi with Methi Leaves | How to make Oats Khichdi with Methi Leaves

By Vanitha Bhat  |  5th Dec 2017  |  
5 from 1 review Rate It!
  • Photo of Oats Khichdi with Methi Leaves by Vanitha Bhat at BetterButter
Oats Khichdi with Methi Leavesby Vanitha Bhat
  • Prep Time

    15

    mins
  • Cook Time

    15

    mins
  • Serves

    3

    People

1

1

About Oats Khichdi with Methi Leaves Recipe

Filling and nutritious oats and moong dal khichdi with healthy methi or fenugreek leaves. This healthy one-pot wholesome dish is perfect to serve to elders as well as growing children!

The delicious and mouthwatering Oats Khichdi with Methi Leaves is a famous dish of world and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Oats Khichdi with Methi Leaves is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Oats Khichdi with Methi Leaves. Vanitha Bhat shared this Oats Khichdi with Methi Leaves recipe which is perfect to serve for 3 people. The step by step process with pictures will help you to know how to make the delicious Oats Khichdi with Methi Leaves. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Oats Khichdi with Methi Leaves recipe at your home and surprise your family and friends.

Oats Khichdi with Methi Leaves

Ingredients to make Oats Khichdi with Methi Leaves

  • 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

How to make Oats Khichdi with Methi Leaves

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

My Tip:

Instead of oats, you can use rice. Use any type of green leaves instead of methi.

Reviews for Oats Khichdi with Methi Leaves (1)

Shelly Sharma2 years ago

Tasty as well as healthy.
Reply
Vanitha Bhat
2 years ago
Thanks so much :)

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