Wash, soak rice and dal for at least 30 to 60 minutes.

Add water, cumin and begin to cook on a low flame.

While the rice cooks, pluck the methi leaves. Do not include stalks since they are bitter sometimes.

Add them to a bowl filled with water, sprinkle some sea salt. Rinse them few times. Drain off.

When the rice is almost cooked, add finely chopped methi leaves. If needed add more water, i usually add 2 to 3 tbsp water. Cover the pressure cooker and cook on the lowest flame. Allow to whistle once. Make sure there is enough water in the cooker to prevent burning the methi khichdi.

When the pressure is down, mash the rice well with a masher or with the bottom of a steel glass.

Add rest of the ingredients. Mix and allow to cool down.

Serve when the food is still warm. Warm foods digest better.