Moong Dhuli Dal Khichdi with Mustard Greens and Spinach
3/4 cup Moong dhuli dal (Yellow Lentils)
3/4 cup uncooked white rice (or 2 cups cooked rice)
3/4 cup Mustard greens (sarson), chopped
1 cup spinach, chopped
4-5 broccoli florets, chopped
3 cloves garlic, chopped
1/2 onion, chopped
1 large tomato chopped
salt to taste
1/2 tsp turmeric powder
1 tbsp desi ghee-unclarified butter/Canola oil
Pinch of Asafoetida
Heat ghee/oil in a pressure cooker (or a large pot). Add Asafoetida and after few seconds add garlic. Saute for few seconds and add onions. Cook until translucent or slightly browned. Add tomatoes, salt and turmeric and cook until tomatoes are little mushy. Add spinach, mustard greens and broccoli and cook for couple of minutes. Add rice and lentils, about 6 cups of water and pressure cook for about 15 minutes. After the steam vents out, open the cooker, mix well, add more water to adjust consistency. I like it neither too dry nor too runny. Adjust salt, if needed. If you use any big vegetable pieces, use a ladle to mash them-it will be effortless.
If you are not using a pressure cooker, add about 8 cups water and let the ‘khichdi’ simmer on low heat until lentild, rice and vegetables are all mushy.
Serve hot with yogurt and/or pickles. I usually add some additional ‘ghee’/butter to my son’s bowl.
This entry was posted by soniaabrol on April 11, 2010 at 11:10 pm, and is filed under dinner, Healthy, Indian, Lentils, Lunch, Main Dish, Quick Meal, Spinach, toddler friendly, vegetables, vegetarian. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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