Spinach Kale Masoor Khichdi
One-pot pressure-cook
- Time
- 30 min
- Serves
- 4
- Calories
- 310 kcal
- Protein
- 15 g
0:00 / 1:31
Changes voice accent - Recipe stays in English
About this recipe
Spinach and kale add colour, minerals, and slight bitterness to this green-flecked khichdi that tastes more refined than basic vegetable versions. Masoor dal breaks down almost entirely, creating a naturally creamy base that carries the greens' flavour. The bitterness of kale is gentle, not aggressive.
Ingredients
Quantities for 4 servings.
Servings:(recipe makes 4)
Method
- 1Rinse rice and masoor dal until the water runs mostly clear; soak 10 minutes if the grain is firm.
- 2Heat oil in a cooker or deep pot, crackle cumin, then cook ginger with turmeric and spice powder for 30 seconds.
- 3Add spinach and kale, rice, masoor dal, water and salt; stir well so nothing sticks to the base.
- 4Pressure cook until soft and creamy, then let the pressure drop naturally before opening.
- 5Stir to a soft khichdi texture, finish with coriander and lemon, and serve hot.
About this recipe
Already vegan; masoor dal and leafy greens make it protein-rich and iron-forward.
