Ingredients
- ( 1 cup) White rice, raw
- ( 1 cup) Dry split peas
- ( 2 cup) Fresh baby spinach
- ( 1 1/2 long) Raw green chilli
- ( 2 tbsp) Ghee (clarified butter)
- ( 2 1/2 medium) Brown onion, raw and peeled
- ( 4 tsp) Raw ginger, peeled
- ( 4 cloves) Raw garlic, peeled
- ( 1/2 tsp) Turmeric powder
- ( 1 tsp) Ground black pepper
- ( 2 tsp) Curry powder
- ( 1/4 cup) Lemon juice
- ( 2 L) Tap water
- ( 1 tsp) Iodised table salt
- ( 1 tsp) Cumin (cummin) seed powder
Did you know?
Pre-minced garlic and ginger can be a cheap and convenient alternative to fresh. When selecting packaged products, choose the variety with the lowest sodium (salt) and sugar content.Spinach Khichdi
Serves 4Time 30 mins
A tempting curry with an appealing green colour
Fat - total
12g
17%
Fat - saturated
7g
29%
Salt
415mg
18%
Protein
18g
36%
Carbs
73g
23%
Sugar
6g
7%
Energy
1973kJ
23%
% based on an adult’s recommended daily intake
Ingredients
- ( 1 cup) White rice, raw
- ( 1 cup) Dry split peas
- ( 2 cup) Fresh baby spinach
- ( 1 1/2 long) Raw green chilli
- ( 2 tbsp) Ghee (clarified butter)
- ( 2 1/2 medium) Brown onion, raw and peeled
- ( 4 tsp) Raw ginger, peeled
- ( 4 cloves) Raw garlic, peeled
- ( 1/2 tsp) Turmeric powder
- ( 1 tsp) Ground black pepper
- ( 2 tsp) Curry powder
- ( 1/4 cup) Lemon juice
- ( 2 L) Tap water
- ( 1 tsp) Iodised table salt
- ( 1 tsp) Cumin (cummin) seed powder
Method
- Wash rice and dal together. Soak both in warm water for 20 minutes.
- Heat 1/2 teaspoon of ghee. Fry the spinach and green chilli together until it shrinks. Puree the spinach and green chilli together to make a fine paste. Set aside.
- Chop the ginger and garlic.
- Heat the remaining ghee in a frying pan. Add cumin seeds, cooking until they crackle. Then, add onions, ginger, and garlic. Saute until golden brown.
- When the onions become transparent, add spinach puree, turmeric powder, pepper, garam masala powder, and salt. Stir well.
- Place all the ingredients in a large saucepan with a lid. Add the soaked rice and dal and mix well.
- Add the water and lemon juice and bring to a boil.
- Cook until the rice is tender and the dal has cooked through — about 40 minutes.
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