Creamy One Pot Spinach Lentils & Rice ( Spinach Khichdi)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: One Pot Meals
Cuisine: Indian
Serves: 1-2 servings
Ingredients
  • ¼ cup Jasmine rice (You can even use basmati rice)
  • ¼ cup moong dal
  • ¼ cup packed frozen spinach paste ( If using fresh spinach and adding water while blending, you can easily use about ½ cup spinach puree)
  • 2 garlic cloves, paste
  • 1" ginger, paste
  • 1-2 green chilies, paste
  • Salt to taste
  • ½ tsp turmeric powder
Instructions
  1. STOVE TOP VERSION
  2. Wash rice and lentils under running water until water turns clear.
  3. Soak them in hot water in a bowl until you prep rest of the ingredients.
  4. If using frozen spinach, puree without any water to get packed ¼ cup.
  5. If using fresh spinach, puree with little water and use about ½ cup spinach puree.
  6. You can use more or less spinach puree as you wish.
  7. Make garlic, ginger and chili paste.
  8. If using PRESSURE COOKER , place it on medium high heat. To it add rinsed water and lentil mixture ( Make sure to drain all the water). To it add 1.5-2 cups water along with spinach, salt, turmeric and garlic-ginger-chili paste. Taste and adjust salt if need to.
  9. Place the lid on and let it blow whistle on high flame for 3-4 times. Turn off gas and let it release pressure naturally.
  10. Open the lid and mash it using the back of spoon. If it seems too thick, add some hot water and mix. Adjust salt if need to. Serve hot with ghee, papad, yogurt and pickle.
  11. If using a regular POT , add rinsed water and lentil mixture ( Make sure to drain all the water). To it add 1.5-2 cups water along with spinach, salt, turmeric and garlic-ginger-chili paste. Taste and adjust salt if need to. Let it cook on medium high heat. Keep stirring once in a while so it doesn't stick and you might need to keep adding water in 1 cup increments until it's all cooked.
  12. Once fully cooked, mash it using the back of spoon. If it seems too thick, add some hot water and mix. Adjust salt if need to. Serve hot with ghee, papad, yogurt and pickle.
  13. INSTANT POT VERSION
  14. Turn instant pot to saute mode. To it add rinsed water and lentil mixture ( Make sure to drain all the water). To it add 3 cups water along with spinach, salt, turmeric and garlic-ginger-chili paste. Taste and adjust salt if need to.
  15. Place the lid on and put the whistle on SEALING position. Cancel SAUTE function and turn on HIGH PRESSURE FOR 15 mins ( with KEEP WARM OPTION turned off). Once done, let it sit and let it release pressure naturally.
  16. Open the lid and mash it using the back of spoon. If it seems too thick, add some hot water and mix. Adjust salt if need to. Serve hot with ghee, papad, yogurt and pickle.
Recipe by Naive Cook Cooks at http://www.naivecookcooks.com/creamy-one-pot-spinach-lentils-rice-spinach-khichdi/