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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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