Methi Khichdi – aka the warm, cozy bowl of comfort you never knew you needed until now. Seriously, this dish is the vibe we've been sleeping on! If you're looking to elevate your weekday lunch (or need a food hug after a chaotic day), this methi khichdi recipe is about to become your BFF. It's a total crowd-pleaser, with a zesty combo of fenugreek leaves (aka methi), rice, and moong dal. Methi brings that perfect balance of bitterness that's like a fun, grown-up twist on your standard comfort food. Plus, it's packed with so many health perks—hello, fiber, antioxidants, and vitamin C. The magic happens when you toss everything in a hot pan, let those spices sizzle (we're talking cumin, mustard seeds, and turmeric), and then let the rice and dal cook up in a soothing, almost therapeutic rhythm. The methi? It just wilts in there, adding its earthy punch to every bite. It's simple, hearty, and low-key addicting. So whether you're meal-prepping for the week or just craving a soul-satisfying bowl of goodness, this methi khichdi recipe is the answer. Don't let the simplicity fool you—Methi khichdi hits all the right notes. Get ready to fall in love with a bowl of pure comfort.

• 2 cup fenugreek leaves
• 1/2 cup rice
• 1/3 cup moong dal
• 1 tbsp oil
• Salt
• 4 cloves garlic
• 1 medium tomato
• 1 medium onion
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1.5 tbsp ghee
• 1 tsp ginger-garlic paste
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp urad dal
• 1/4 tsp black pepper
• 2 red chillies
• 1 pich hing

• Methi khichdi is comfort food with a twist, and here's the ultimate methi khichdi recipe that's going to hit you right in the soul!
• Start by picking and cleaning fresh methi leaves; the tender stems can join the party too. Wash them and give them a rough chop.
• Finely chop some onions and tomatoes while you're at it.
• Now, wash and soak rice and dal together for about an hour—good things take time, right? Add 3 cups of water, a pinch of salt, and pressure cook them for 3-4 whistles.
• Once the steam takes a chill pill, open the lid and mash that rice-dal combo until it's creamy perfection.
• Heat up a mix of oil and ghee in a pan, toss in mustard seeds, cumin seeds, urad dal, whole black pepper, dried red chilies, and a pinch of hing for that aromatic magic.
• When the cumin crackles and the dal turns golden, slide in the chopped onions. Saut them till they're golden and sweet.
• Next, add a generous dollop of ginger-garlic paste and keep saut ing until the raw smell takes a hike.
• Throw in the tomatoes and sprinkle the spice powders (you know the ones).
• Stir it all together and cook till the tomatoes go all mushy and start releasing oil.
• Now it's time for the star—add those chopped methi leaves. Cook until they're wilted and smelling heavenly.
• Pour in the mashed rice-dal mix, a cup of water to loosen things up, and give it a good stir. Let it simmer on low heat for 5-6 minutes until all the flavors are cozy together.
• Don't forget to check for salt because bland khichdi is a no-no.
• For the grand finale, heat some ghee in a pan, toss in cumin seeds, and when they sizzle, add finely chopped garlic.
• Pour this sizzling goodness over the khichdi for an extra kick of flavor.
• Methi khichdi is ready to roll—serve it piping hot with raita, papad, or a tangy pickle. Enjoy this wholesome recipe of methi khichdi that's perfect for cozy dinners or lazy lunches!