Golden Lentil And Spinach Khichdi Recipe

About this recipe

A wholesome and comforting one-pot meal combining lentils, rice, and spinach, seasoned with aromatic spices for a nutritious and delicious lunch.

Ingredients

• 30 Ml Sprig Natural Bourbon Vanilla | 20 Ml Extract | Superior Quality | Chemical-Free | Alcohol-Free | For Gourmet Baking & Desserts
• 1 Kg Natco Mung Dal (Moong Dal) Yellow, 1Kg
• NaN Trs Moong Dall
• 1 Bunch Baby Spinach - Bunch

Instructions

1. 1. Rinse the moong dal and basmati rice thoroughly under running water.
2. 2. Chop the spinach leaves, onion, tomato, green chili, and ginger finely.
3. 3. Heat ghee in a pressure cooker and add cumin seeds and asafoetida until aromatic.
4. 4. Add chopped onion, green chili, and ginger, sautéing until onions turn translucent.
5. 5. Stir in tomato and cook until softened, then add turmeric powder and salt.
6. 6. Add the rinsed dal and rice mixture to the cooker and mix well with the spices.
7. 7. Pour in 600 ml of water and bring the mixture to a boil for even cooking.
8. 8. Add the chopped spinach leaves and stir them into the khichdi mixture evenly.
9. 9. Close the pressure cooker lid and cook for 3 whistles or until dal and rice are tender.
10. 10. Let the pressure release naturally, then open the lid and stir gently.
11. 11. Garnish with chopped coriander leaves and serve hot with a side of pickles or papad.