Simple Palak Khichdi :: Lentil and Rice stew with Spinach and Indian spices :: Quick and healthy Dinner ideas

In the list of Indian comfort foods, Khichdi stands with all its pride.. Its the first food for babies and for for elderly too. But giving it a reputation of Sick people food, is just not right.. Its so much more than that.. A complete meal with a lot of versatility and creation providing comfort each time you have it. Not only its very simple to make, yet sometimes could involve amazing techniques and flavours that reflects the region and the culture in which it has been cooked.

The best part is that its very nutritious and you can play with the ingredients as you like and choose. Even for beginners and bachelors it proves to be a one pot meal with health and taste. I often cook it with a combination of various lentils and rice with vegetables. This time I was tired and wanted to keep it simple so chose to cook a very basic recipe. Actually the idea popped up when we visted our friends place last week. She was feeding her one year old kid a simple khichdi with no spices. I instantly felt connected to it and could recall the moments when Mum used to prepare that in busy days. I simply could not resist the urge to have it, but since the thought that S might not like it arose I dropped it that day. Fortunately, 😛 I got the chance to have it when I was feeling quite tired in between the week. I asked S to have Omlette if he doesn’t like this Khichdi and he agreed. Luckily, he loved this recipe and I didnt have to cook eggs all along again 🙂

I added spinach into this just as an experiment and also because I wanted to consume it at the earliest. Amazingly, it added a new flavour and off course nutrition. No garlic, onion or ginger keeps the thing light and reflects sense of purity somehow. Just a subtle hint of Asli Ghee proved to be the milestone for the taste. Just a perfect dinner, light and easy … 🙂

Ingredients:

1. 3/4 cup rice
2. 1/2 cup Masoor Daal , Red Lentil
3. 1/2 Cup Split Moong daal, Yellow Moong
4. 2 cups chopped Spinach
5. 2 tomatoes, chopped
6. 1 tsp Cumin seeds, turmeric, red chili powder
7. Salt to taste
8. 1 tbsp Ghee + Ghee for drizzle
9. 2-3 green chilies, chopped fine
10. 3 cups water

Method:

•  Wash and soak all daals and ice together for 15 min.
•  Heat oil in a pressure cooker. Throw in and splutter Cumin seeds, and add tomatoes and green chilies. Cook covered till tender and mushy. Add all the spices and cook further for 2 min till the raw smell of spices vanishes away.
• Add water and bring to boil. Combine the soaked daal and rice with spinach and cook till 2 whistles. Open when the pressure eases off.
• Enjoy hot with more ghee drizzled on top.

To make a VEGAN version of this Khichdi, simply omit the Ghee and use oil instead