Spiced Lentil Spinach Khichdi Recipe

About this recipe

A hearty and nourishing one-pot lentil and rice dish infused with aromatic spices and fresh spinach.

Ingredients

• 100 g Coriander Leaves
• 500 g Moong Dal
• 1 kg Rice
• 250 g Spinach
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• - Cumin Seeds / Jeera Seeds-250 Gms
• 20 g Turmeric Powder
• 45 g Garam Masala
• 100 g Salt
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• 1 kg Water Chestnuts
• - Coriander Powder

Instructions

1. 1. Rinse the moong dal and rice thoroughly under running water and set aside.
2. 2. Heat oil in a pressure cooker or pot over medium heat and add cumin seeds. Let them splutter for a few seconds.
3. 3. Add the sliced onion and sauté until golden brown, stirring occasionally to prevent burning.
4. 4. Stir in the garlic, ginger, turmeric, and red chili powder, cooking for about 30 seconds until aromatic.
5. 5. Add the chopped tomato and cook for 3-4 minutes until it softens and blends with the spices.
6. 6. Add the rinsed lentils and rice to the pot, stirring well to coat them with the spice mixture.
7. 7. Pour in the water and add salt, then bring the mixture to a boil over medium-high heat.
8. 8. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes or until the lentils and rice are soft.
9. 9. Stir in the chopped spinach and cook for another 3-4 minutes until wilted and well combined.
10. 10. Sprinkle garam masala over the khichdi and mix gently to distribute the flavors evenly.
11. 11. Garnish with fresh coriander leaves before serving warm in bowls.