reparation Time: 10 minutes
Cooking Time: 20 minutes
Makes 4 servings
Ingredients:
• ½ bunch of spinach, cleaned and chopped
• ¾ cup rice, washed
• ½ cup toor dal, washed
• 1 tablespoon oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 tomato, finely chopped
• 2 inch ginger, finely chopped
• ¼ teaspoon cinnamon powder
• 1 bay leaf
• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• ¼ teaspoon asafoetida
• 1 tablespoon jaggery
• 1 tablespoon lemon juice
• Salt to taste
• 1 tablespoon ghee
Method:
• Heat the oil in the same pressure cooker over medium heat. Once the oil heats add mustard seeds.
• Add cinnamon powder, bay leaves, ginger, tomatoes, turmeric powder, red chilli powder, asafoetida and sauté for 5 minutes.
• Add the chopped palak, washed rice and dal, salt, jaggery, 3 cups of water and cover the pressure cooker.
• Pressure cook the khichdi for 4 whistles and turn off the heat. Allow the pressure to release naturally.
• Add lemon juice and ghee and serve hot.
Nutritive value per serving:
• Calories: 194 Kcal
• Protein: 4.5 g
• Fat: 4 g
• Carbohydrates: 30 g
