Dal kichdi with toor dal, rice and spinach as main ingredients. I wanted to try this green coloured kichdi for long time and finally today could find time to make this. I made it similar to my dal kichdi with slight variations. It was really delicious and had a hearty meal. Very easy and healthy too. Palak can be added chopped in this kichdi, but I wanted a greeny kichdi, so I made it as a puree and added it to the cooked rice and dal mixture. This is perfect comfort food, you can have it simply with pickle or papad or raita.
Spinach kichdi recipe
Recipe Cuisine:Indian | Recipe Category:Lunch
Prep Time: 45 mins soaking time | Cook time: 30 mins | Serves: 1
Prep Time: 45 mins soaking time | Cook time: 30 mins | Serves: 1
Ingredients
Rice – 1/4 cup
Toor dal – 1/4 cup
Spinach, chopped – 1 cup
Tomato – 1
Green chilli – 1
Ginger, finely chopped – 2 tsp
Turmeric – 1/8 tsp
Garam masala powder– 1/4 tsp
Black pepper powder – 1/4 tsp
Salt – As needed
Sugar – 1/4 tsp
Toor dal – 1/4 cup
Spinach, chopped – 1 cup
Tomato – 1
Green chilli – 1
Ginger, finely chopped – 2 tsp
Turmeric – 1/8 tsp
Garam masala powder– 1/4 tsp
Black pepper powder – 1/4 tsp
Salt – As needed
Sugar – 1/4 tsp
To temper
Method
- Wash and soak rice and dal for 45 mins. Drain water, add 4 cups water to it in a pressure cooker. Bring to boil.
- Pressure cook up to 5 whistles. Put the flame to medium after the 1st whistle. Once done, mash it well.
- Mean while, clean and chop spinach, measure 1 cup and sautee with few drops of oil until the volume just reduces.
- Cool and grind with little water to a paste.
- Heat a kadai with ghee and temper with cumin seeds. Add asafoetida. Follow by ginger and green chilli. Add finely chopped tomatoes and little salt. Let it cook for a minute.
- Add the ground palak to the softened tomatoes.
- Add turmeric, sugar, garam masala and pepper powder. Cook for 1 or 2 minutes in medium flame.
- Add the mashed rice and dal along with required salt. Mix well.
Notes
- You can squirt half of a lemon towards the end and mix.
- You can cook moong dal instead of toor dal in this recipe.
- Instead of ginger, you can use garlic.
- It yielded roughly 2 cups of kichdi.
Serve hot with a dollop of ghee with papad and pickle. I loved it with my mango thokku. So any tangy mango pickle should be perfect.
