Spinach Rice & Dal Recipe – Authentic Indian Khichdi with Peanuts

Last Updated on 2 months by Neha Deshmukh

Spinach Rice & Dal Recipe – Authentic Indian Khichdi with Peanuts

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, nourishing Spinach Rice & Dal, also known as Khichdi. It’s a one-pot wonder that’s perfect for a cozy night in, a quick weeknight meal, or even when you’re feeling a little under the weather. This isn’t just any Khichdi though; we’re adding a vibrant punch of spinach and some crunchy peanuts for extra flavour and texture. Trust me, you’ll love it!

Why You’ll Love This Recipe

This Spinach Khichdi is more than just a meal; it’s a hug in a bowl! It’s incredibly easy to make, packed with protein and nutrients, and totally customizable. Plus, the combination of soft rice, creamy dal, and fresh spinach is simply divine. I first made this when I was craving something simple yet satisfying, and it’s been a family favourite ever since.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 0.5 cup long-grained rice (approximately 100g)
• 0.5 cup moong dal (yellow mung lentils) (approximately 100g)
• 2 cups chopped palak (spinach) (approximately 85g)
• 0.25 cup raw peanuts (approximately 30g)
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 1 medium potato, chopped (optional)
• 1 inch cinnamon stick
• 1 tej patta (Indian bay leaf)
• 2 cloves
• 2 green cardamoms
• 0.5 teaspoon caraway seeds (shah jeera)
• 1 green chili, chopped
• 0.25 teaspoon turmeric powder
• 1 pinch asafoetida (hing)
• 2 tablespoons ghee or oil

Ingredient Notes

Let’s talk ingredients! A few little tips to make this recipe even better:

• Moong Dal: This is a superstar! Moong dal is incredibly easy to digest and a fantastic source of protein. It’s a staple in Indian cooking for a reason.
• Shah Jeera (Caraway Seeds): Don’t skip these! They have a wonderfully earthy and aromatic flavour that really elevates the Khichdi. If you can’t find shah jeera, regular cumin seeds will work in a pinch, but the flavour won’t be quite the same.
• Khichdi Variations: Khichdi is a dish with endless regional variations. Some people add vegetables like peas, carrots, or cauliflower. Others prefer to use different types of dal, like toor dal or masoor dal. Feel free to experiment!
• Fresh Spinach: Using fresh spinach is key for that vibrant colour and flavour. Frozen spinach can be used, but make sure to thaw it completely and squeeze out any excess water.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and soak the rice and moong dal together in water for about 30 minutes. This helps them cook evenly. Then, drain them well.
2. While the rice and dal are soaking, blend the spinach with just a little water to create a smooth puree. Set this aside – it’s our secret weapon for a vibrant green Khichdi!
3. Now, heat the ghee or oil in a pressure cooker over medium heat. Add the cinnamon stick, bay leaf, cloves, cardamom, and caraway seeds. Sauté for a minute or two until they become fragrant. This is where the magic begins!
4. Add the chopped onion and sauté until it turns golden brown. Then, stir in the ginger-garlic paste and green chili. Cook for another minute until fragrant.
5. Next, add the chopped tomatoes, turmeric powder, and asafoetida. Cook until the tomatoes soften and become mushy.
6. Add the peanuts and potato (if using) and the spinach puree. Sauté for 2-3 minutes, allowing the spinach to wilt slightly.
7. Now, add the drained rice-dal mixture to the pressure cooker. Pour in 3.5-4 cups of water and add salt to taste. Give everything a good stir.
8. Close the pressure cooker lid and cook for 5-6 whistles. Once the pressure has released naturally, open the lid.
9. If the Khichdi is too thick, adjust the consistency with a little hot water. Give it a final stir and serve hot!

Expert Tips

• Don’t overcook the Khichdi! You want the rice and dal to be soft but still hold their shape.
• A little ghee goes a long way. It adds a lovely richness and flavour to the dish.
• If you’re using a pot instead of a pressure cooker, it will take longer to cook – about 30-40 minutes.

Variations

• Vegan Adaptation: Simply substitute the ghee with vegetable oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a spicier kick, add another green chili or a pinch of red chili powder. For a milder flavour, omit the green chili altogether.
• Festival Adaptations: During Makar Sankranti or Lohri, many families add a dollop of white butter (makhan) and a side of pickle to their Khichdi. It’s a tradition!

Serving Suggestions

Khichdi is delicious on its own, but it’s even better with some accompaniments. I love serving it with a side of cool yogurt or raita, a simple salad, and a sprinkle of papad. My friend, Priya, always adds a squeeze of lemon juice for extra zing!

Storage Instructions

Leftover Khichdi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day!

FAQs

What is the best type of rice to use for Khichdi?

Long-grained rice like basmati or sona masuri works best. They stay separate and fluffy.

Can I make this Khichdi without a pressure cooker?

Yes, you can! Just cook it in a regular pot on the stovetop. It will take longer, about 30-40 minutes, and you may need to add more water.

How can I adjust the consistency of the Khichdi?

If it’s too thick, add hot water. If it’s too thin, cook it for a few more minutes uncovered to allow some of the liquid to evaporate.

What are the health benefits of adding spinach to Khichdi?

Spinach is packed with vitamins, minerals, and antioxidants. It’s a great way to boost the nutritional value of your Khichdi!

Can I add other vegetables to this Spinach Khichdi?

Absolutely! Peas, carrots, beans, or cauliflower would all be delicious additions.