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Spinach Khichdi

Serve two people
TSP-Teaspoon
TBSP-Tablespoon
1cup-250ml

INGREDIENTS
1.5 cup cooked rice
1.5 cup cooked yellow/green split moong dal
400g fresh blanched spinach or 250g canned spinach
2 tbsp cooking oil/ghee/butter
1 dry bay leaf
1 tbsp cumin seeds
1 green cardamom pod
1 cinnamon stick
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp turmeric powder
1 cup fresh tomato puree
salt to taste
water, as required

OPTIONAL INGREDIENTS
2 tbsp ghee/butter

WHAT TO DO BEFORE THE CLASS BEGINS
1. Blanch fresh spinach: boil the spinach for about 2-3 minutes, transfer to cool water then immediately take it out and put in a bowl.
2. Cook 1/2 cup raw rice.
3. Cook 1/2 cup raw lentils till it turns soft (approx. 20 mins on medium heat).
4. Keep all the other ingredients ready as per the above list.

KITCHEN EQUIPMENT/TOOLS
1 x deep frying pan
1 x big bowl/sauce pan
1 x stirring spoon
1 x blender/mixer

NOTES, EXPERT TIPS & FAQ’S
1. Cooking pot: a deep frying pan/wok with a lid. It should be minimum of 3 inches deep.
2. Neutral oil: any one of below oil can be used for this recipe (peanut, sunflower, canola, vegetable).
3. Ghee is recommended.
4. Spices: ground spices can be used instead of the whole spices & seeds.

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