Methi Seeds And Leaves Mixed Ganji Recipe

Cooking Directions

• STEP 1.Wash and soak rice and lentils for 30 minutes.
• STEP 2.In a pressure cooker, add soaked rice and lentils, methi seeds, chopped methi leaves, turmeric powder, salt, and water.
• STEP 3.Pressure cook for 4-5 whistles or until the rice and lentils are cooked and soft.
• STEP 4.Heat oil in a pan and add mustard seeds, cumin seeds, curry leaves, and dried red chilies. Saute until the seeds splutter.
• STEP 5.Add this tempering to the cooked rice and lentils mixture and mix well.
• STEP 6.Garnish with chopped coriander leaves and serve hot with pickle or chutney.

Cooking Tips

• You can adjust the consistency of the ganji by adding more or less water.
• For added flavor, you can also add grated coconut while cooking the rice and lentils.
• Make sure to wash the methi leaves thoroughly to remove any dirt or impurities.

Storage and Serving

• Methi Seeds and Leaves Mixed Ganji is best served hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the ganji in a pan or microwave before serving.