Category: Main Course, Rice, Vegetarian Recipes
Cuisine: Indian, North Indian
Yields:
4 Servings
Khichdi served kadhi is a digestive food in India. There are many different variations of khichdi. It is a staple for old and young people during times of ailments. It is the vegetarian alternative of the East as chicken soup is for people of the West. This dish made with lentils and rice is a good source of protein. The addition of spinach leaves makes it even more nutritious. Palak Khichdi is one pot meal and is a great way to introduce greens to young children.
Ingredients
Instructions
- Clean and wash mung dal and rice. Soak this in water for 20 minutes.
- Chop onions and green chillies.
- Clean, wash and chop spinach finely.
- Heat ghee in a cooking pan/pressure cooker. When ghee is hot, add cumin, pepper corns, cloves, turmeric, finely cut onions and green chillies. Saute for a few minutes until the onions are a light brown. Add garlic puree if desired.
- Now add the spinach and salt to taste.
- Drain out the water from the soaked mung and rice and add this into the pan/cooker. Mix well.
- Now add atleast 5 to 6 cups water to the pan/cooker. Let the ingredients come to a boil and the turn the flame to low and cook until the khichdi is fully cooked. (If using a pressure cooker, put the whistle on the lid and let it cook for about 5 whistles).
- Let the pan/cooker cool about 5 minutes, before opening the lid. The consistency of khichdi is mushy and stciky. Serve khichdi with kadhi or yogurt and pickles.