The quintessential comfort food…KHICHDI! ❤️❤️❤️

This rice, red lentils and spinach dish is a delightful one pot meal perfect for cold nights like the ones we are having these days! Light on your stomach and chock-full of healthy stuff!!! You cannot go wrong with this.
Rice 1 1/2 cups
Masoor (red lentils) 1 cup
Paalak (spinach) 2-3 cups chopped (can add or reduce)
Green chillies 2 large, slit
Haldi (turmeric) a pinch
Water should cover the dal/rice up to 2/3rds of your fingers. (I like runny khichdi)

This dish is extremely versatile. You can add any vegetables of your choice…potatos, carrots, beans, peas…anything but the kitchen sink!

Pressure cook above for 3-4 whistles and 5-6 minutes on low. The time can be adjusted to how firm or soft you like your khichdi.
Once you remove the lid, add salt and mix gently.

Tempering:

Jeera (cumin seeds) 1/2 tsp
2-3 cloves garlic finely chopped
2 red chillies
A dash of hing

Onion 1 large finely chopped
Haldi, salt, chilli pd.
Ghee to drizzle

In a separate small saucepan, heat ghee (butter) and add the tempering in the order mentioned. Then add onion, salt, haldi and fry till nicely carmelized. Towards the end, add chilli pd. and fry till the raw smell goes away. (Be careful not to burn). Remove from heat and pour over khichdi.

Finish by drizzling some more ghee over the khichdi. Serve hot with paapad, pickle and yogurt.