Tofu And Spinach Khichdi Recipe

About this recipe

Tofu and Spinach Khichdi is a hearty one-pot Indian dish that combines the creamy texture of rice with the wholesome goodness of tofu and spinach. Flavored with aromatic spices like cumin, turmeric, and ginger, this dish is not only satisfying but also packed with nutrition. With 26g of protein per serving, it’s a great choice for vegetarians seeking a balanced meal. Perfect for a cozy lunch, this khichdi is easy to prepare in just 35 minutes using a rice cooker, making it an ideal choice for busy weekdays. Pair it with a side of pickle or papad for an extra burst of flavor!

Ingredients

• 500 g Organeekz Organic Foxtail Millet/ Italian Thai Rice
• 200 g Diet Tofu Soya Tofu
• 250 g Spinach
• Pcs Bh Kande 1kg
• - Tomato Ketchup
• - Ginger Powder
• 100 g Garlic
• 250g Green Chilli
• 20 g Turmeric Powder
• - Cumin Seeds / Jeera Seeds-250 Gms
• 100 g Salt
• 850 g Sundrop Heart+ Blended Cooking Oil

Instructions

1. 1. Rinse the rice thoroughly under running water and set aside to drain.
2. 2. Heat oil in a rice cooker on sauté mode and add cumin seeds until they start to splutter.
3. 3. Add finely chopped onion, garlic, and green chili, and sauté until onions turn golden brown.
4. 4. Stir in chopped tomatoes, turmeric powder, and ginger powder, cooking until the tomatoes are soft.
5. 5. Add diced tofu and mix gently to coat with the spices, cooking for 2-3 minutes.
6. 6. Add the spinach leaves and stir until they wilt and integrate with the mixture.
7. 7. Pour in the rinsed rice and mix everything well, ensuring the rice is evenly coated.
8. 8. Add water and salt, stirring once to combine, then close the lid of the rice cooker.
9. 9. Cook on the rice setting until the grains are tender and the khichdi reaches a creamy consistency.
10. 10. Let the khichdi rest for 5 minutes before serving to allow flavors to meld.