Spinach Khichdi

When you feel lethargic and want to have a simple one pot meal, try out this sumptuous spinach khichdi garnished with cashews, ginger and grated coconut. A gateway to healthy yummy meal.

1 cup yellow moong beans
1 cup rice
4 cups of spinach leaves without stems
1 teaspoon turmeric powder
1 ½ teaspoon salt
4 cups water
1 cinnamon stick
2 cloves stick
3-4 curry leaves
2 teaspoon of ginger
1 cup finely chopped celery or cabbage
2 cups finely chopped tomatoes
1 teaspoon cumin seeds
2 teaspoons garam masala
1 teaspoon fennel seeds
2 dry Red chillies
¼ cup of chopped cilantro
Few broken cashews and almonds
2 tablespoon of Ghee or coconut oil for cooking

Please check (Measurements)

Process: Cook on stove yellow moong beans and rice together with 2 cups of water, put ½ tsp of salt and keep aside. Blend all the spinach with ¼ cup of water. Heat 1 tablespoon of ghee in a medium size cooking pot, add half the quantity of the ginger, finely chopped celery or cabbage and sauté them well. Add the tomatoes, cook till the water in the tomatoes is dried for (approax 3-4 minutes).
Add the spinach puree, garam masala, the remaining salt and cook it for 5-7 minutes by occasionally stirring it on medium heat. Add the cooked beans and rice, 1 ¾ cups of water and bring it to boil.
Reduce the heat between medium to low and from the top give tempering of ghee with cumin, fennel seeds, cinnamon, remaining ginger, curry leaves, cloves, Dry red chilli and cilantro.
Garnish with cashews and almonds.

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