1 cup White Rice (i used sona masoori rice)
1/2 cup Moong Dal
1 1/2 cup Spinach (1/2 of a large bunch)
1 Onion (fine chopped)
1 Tomato (fine chopped)
1 tsp Ginger (minced)
2 tsp Garlic (minced)
3 Green Chilli
1 tsp Cumin (coarsely crushed)
1/2 tsp Garam Masala Powder
1/2 tsp Chili Powder
a pinch of Asafoetida / Hing
2 tbsp Oil / Ghee
Salt to taste
- Blanch cleaned spinach leaves in boiling water for 2-3 mins, followed by soaking them in cold water for another 2 mins.
- Now Puree the blanched spinach and green chilies to a fine paste. Add lil water if required.
- Clean the rice and dal, and soak in water for 20 mins.
- In a pressure cooker, take some ghee. Add garlic, ginger and cumin, sautee for half min.
- Add onion and fry until light brown in colour. Then add tomatoes and sautee until they begin to soften.
- Add asafoetida, chili powder, garam masala and salt. Sautee for a min.
- Strain the rice and dal and add them. Stir well.
- Now add the spinach puree and cook for 2 mins.
- Pour 5 cups water and mix well. Do a taste check now and adjust the seasoning as required.
- Pressure cook on medium flame for 8 to 10 mins.
- Once the pressure settles down, remove the lid and check for the consistency of the khichdi.
- If it’s too thick then add little hot water and simmer for a min to get the right consistency. And, if it’s too thin, then simmer for few minutes.
- Serve the khichdi hot, topped with a 1 tsp of ghee. It’s best accompanied with some pickle, salads and roasted papads.
- For khichdi, I use the water in which i had blanched the spinach. As they have some of the nutrients that had leached out of the leaves.
- Khichdi must be mushy, so add more water than you would normally use for cooking the rice.