Ingredients:
- Brown rice – 1/4 cup
- Split yellow moong dal (split yellow mung beans) – 1/4 cup
- Spinach, chopped – 1 cup
- Onion, finely chopped – 1 small
- Tomato, finely chopped – 1 small
- Green chili, finely chopped – 1
- Ginger, grated or finely chopped – 1/2 inch piece
- Garlic, minced – 1 clove
- Turmeric powder – 1/4 tsp
- Salt – to taste
- Water – 2 cups
- Ghee or oil – 2 tsp
- Cumin seeds – 1/2 tsp
- Fresh coriander leaves – for garnish
- Lemon wedges – for serving
Instructions:
This recipe will make 2 serving of Brown Rice Khichdi.
Rinse the brown rice and moong dal together under cold water until the water runs clear. Soak them in water for about 30 minutes. This step is optional but helps in cooking the khichdi faster.
Heat ghee or oil in a pressure cooker or a pot over medium heat.
Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn translucent.
Add grated ginger, minced garlic , and green chili. Sauté for a minute until fragrant. Add chopped tomatoes and cook until they turn soft. Add Rice, Dal, and Spinach
Drain the soaked rice and dal and add them to the cooker or pot. Add chopped spinach, turmeric powder, and salt to taste. Mix well.
Add water (adjust water quantity depending on how thick or thin you like your khichdi).
Close the pressure cooker lid and cook on medium heat for about 3 whistles, or if using a pot, cover and cook until rice and dal are soft and well-cooked, stirring occasionally.
Once the pressure releases naturally, open the cooker or pot.
Garnish with fresh coriander leaves.
Serve hot with a squeeze of lemon juice (if desired) and enjoy your nutritious Spinach Brown Rice Khichdi!
