Tangy Lentil And Spinach Khichdi Recipe

About this recipe

Tangy Lentil and Spinach Khichdi is a comforting and nourishing Indian dish that seamlessly blends simplicity, nutrition, and flavor. Featuring yellow moong dal, rice, and fresh spinach leaves, this dish is a powerhouse of plant-based protein, providing 18g per serving. The addition of lime juice gives it a refreshing tang, while the aromatic spices like cumin and turmeric enhance the overall flavor. This recipe is easy to prepare in under an hour and offers a balanced meal that’s perfect for a cozy dinner after a long day. Pair it with crunchy papad or tangy pickles for an authentic Indian dining experience that’s as wholesome as it is delicious.

Ingredients

• 1 kg Yellow Moong Dal
• 1 kg Rice
• 100 g Coriander Leaves
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• medium Chilli Green Long
• 20 g Turmeric Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• - Rock Salt
• 500 ml Oil (For Frying)
• - Schweppes Lemon Lime 320ml
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the yellow moong dal and rice thoroughly under running water and set them aside.
2. 2. Heat vegetable oil in a pressure cooker over medium heat and add cumin seeds, letting them sizzle for a few seconds.
3. 3. Add the chopped onion and sauté until golden brown, stirring frequently to avoid burning.
4. 4. Stir in the minced garlic, grated ginger, and chopped green chili, cooking for 1-2 minutes until aromatic.
5. 5. Add the chopped tomato and cook until it softens and blends with the spices, about 3-4 minutes.
6. 6. Mix in turmeric powder and rock salt, stirring well to combine all the flavors.
7. 7. Add the washed rice and lentils to the cooker, stirring to coat them with the spice mixture.
8. 8. Pour in 500 ml of water and mix gently, ensuring nothing is sticking to the bottom.
9. 9. Close the pressure cooker lid and cook on medium heat for 3 whistles, then turn off the heat and let the pressure release naturally.
10. 10. Open the cooker, add the chopped spinach leaves, and stir well. Cook for another 2-3 minutes on low heat until the spinach wilts.
11. 11. Adjust the consistency by adding a little warm water if needed, and simmer for a minute.
12. 12. Stir in the freshly squeezed lime juice and garnish with chopped coriander leaves before serving.
13. 13. Serve the khichdi hot, accompanied by a side of pickles or roasted papad for added texture.