SPINACH KHICHDI

Khichdi – a humble , soulful and satisfying dish. Due to its popularity Khichdi Day is celebrated on 3rd November. Considered as a sick people’s food, khichdi is basically prepared from rice and lentils and generally split yellow dal is used. Khichdi can be prepared plain and tempered, with or without vegetables. Split pigeon peas ( toor dal ) , split and dehusked mung beans( yellow mung dal ) are majorly used in Khichdi along with rice.
Today, I have made Spinach Khichdi using pink lentils ( masoor dal ). As we know Iron rich Spinach is very healthy and pink lentils are not only easy to digest but nutritious and healthy too.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 2 persons

Ingredients:

1/2 cup rice
1/2 cup pink lentils
1 cup spinach pureed (blanched and pureed )
1 chopped small onion
5-7 chopped garlic cloves
1/2 tsp turmeric powder
1/4 tsp cumin seeds
1 tbsp ghee
Salt to taste

Method:

1. Wash and soak rice and lentils for atleast 20 minutes.

2. Then add salt and turmeric powder to it. Add 3 cups of water i.e. 1:3 ratio. (1 cup rice/dal so 3 cups water.). Pressure cook Khichdi.

3. Heat ghee, add cumin seeds, once they splutter, add onion and garlic and saute them.

4. Further add spinach puree and salt and cook for a couple of minutes.

5. Add cooked Khichdi, mix well. Cook for 2-4 minutes on slow flame. Then turn off the heat.

6. Serve hot with papad ,curd etc.

Note:
1. If you want your Khichdi spicy ,add green chillies while preparing spinach puree.
2. You can add vegetables also.