Daal Khichdi is an easy recipe from Indian cuisine made using lentils and rice. Though recipe is very simple, one can modify it as per the taste. Primarily, yellow or green moong dal along with rice goes into the recipe but one can include other lentils or pulses to make it more healthy. Khichdi is considered as healthy and easy to digest hence mostly eaten when you are sick or given as one of the first solid food for babies.
I love to eat Khichdi for dinner and sometimes I make this Spinach khichdi to add benefits of spinach to my khichdi. Spinach and garlic goes very well together, so I like to add los of garlic in tempering. Every family has their own recipe and in this blog I am going to share my recipe of Spinach Khichdi.
Sometimes, I just add tempering on top of cooked daal rice along with dollop of ghee/clarified butter. Even this version tastes delicious and satiating. But when I have enough time, I add few extra element to make it more fancy. In this recipe, I have used yellow moong daal but you can replace with green moong daal as well.
1/2 cup rice
1/2 cup yellow/green soaked moong daal
1 bunch of spinach
8-9 chopped garlic cloves
1 medium sized chopped onion
1 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp coriander powder
1/2 tsp turmeric powder
2-3 green chillies
1 tsp garam masala
1/2 chilli powder
Handful of curry leaves
1/2 tsp asafoetida
2-3 tbsp ghee/clarified butter
Salt as per taste
Water as per requirement
Wash rice and daal thoroughly and pressure cook it for 3-4 whistle. Incase, you are using green moong daal then soak for 3-4 hours. If you are not using pressure cooker then boil until it cooks and turns soft.
In the meantime, blanch the spinach and grind it to thick, fine paste.
Next, we’ll start preparations for tempering. I like to add lots of garlic in this tempering but you can adjust it as per the taste. I have used ghee for tempering but if you fancy vegan version then feel free to replace it with oil of your choice.
For tempering, once ghee is hot add mustard seeds and then cumin seeds. Seeds will start spluttering then add curry leaves and asafoetida. Next goes into chopped onions and garlic along with green chillies. Stir it well until raw smell of garlic goes off and onions turns translucent.
Add all powdered spices into the pan except garam masala which we’ll add at the end. Once rawness of spices goes off, add spinach puree and let it cook for couple of minutes. Add little water if required.
Last step of the recipe to add cooked rice and daal into the pan.
Once everything is added into the pan, mix it together. Add water into it and close the lid. Let it cook on medium flame for 5-6 minutes.
Add garam masala and clarified butter on top, mix it together very well. Khichdi has soft and watery consistency so don’t make it dry. Add enough water to acquire required consistency. You can refer below images for texture and consistency.
Khichdi is ready to serve ☺️ . You can serve it with pickle, curd or papad (squeeze of lemon is optional 😊) This Spinach Khichdi tastes amazing when served hot with mango pickle and papad.
I hope you find this recipe interesting and if there is any feedback let me know !!
Happy cooking 😍
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