Spiced Lentil And Spinach Khichdi Recipe

About this recipe

Spiced Lentil and Spinach Khichdi is a delightful Indian one-pot meal that perfectly balances flavor, nutrition, and comfort. Made with split yellow moong dal, rice, and fresh spinach, this dish is infused with aromatic spices like cumin, turmeric, and garam masala. It's a quick and hearty dinner option that provides 28g of protein and plenty of fiber, making it a healthy choice for any evening. The soft, creamy texture of the khichdi, combined with the vibrant flavors of fresh coriander and sautéed spices, ensures every bite is satisfying. Serve it hot with a side of pickle or papad for added crunch and zest. Ideal for busy weeknights or when you’re in the mood for something nourishing yet easy to prepare, this khichdi is a must-try for lovers of Indian cuisine.

Ingredients

• 1 kg Yellow Moong Dal
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 100 g Coriander Leaves
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• loose Ginger
• 100 g Garlic - Single Clove
• medium Chilli Green Long
• - Bay Leaf
• 20 g Turmeric Powder
• 100 g Red Chili Powder
• 200 g Grand Masala Handmade Garam Masala
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 50 g Asafoetida Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 200 ml Mustard Oil
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the moong dal and rice thoroughly in water and set aside to drain.
2. 2. Finely chop the onion, tomato, spinach leaves, garlic, ginger, and green chilies.
3. 3. Heat oil in a pressure cooker and add cumin seeds, bay leaf, and asafoetida. Let them sizzle for 30 seconds.
4. 4. Add the chopped onion, garlic, ginger, and green chilies. Sauté until the onion turns golden brown.
5. 5. Stir in the chopped tomato and cook until it softens and blends with the spices.
6. 6. Add turmeric powder, chili powder, and garam masala. Mix well and cook for a minute until aromatic.
7. 7. Add the drained moong dal and rice, stirring well to coat them with the spices.
8. 8. Pour in the water and add salt. Mix everything well and bring it to a boil.
9. 9. Add the chopped spinach leaves and stir them into the mixture.
10. 10. Close the pressure cooker lid and cook for 2 whistles on medium heat.
11. 11. Allow the pressure to release naturally before opening the cooker.
12. 12. Gently mix the khichdi to combine the ingredients evenly without mashing.
13. 13. Garnish with freshly chopped coriander leaves before serving.
14. 14. Serve hot with a side of pickle or papad for added crunch and flavor.