Dal Khichdi is often underrated and it must be celebrated for its variations and the way you can experiment with it. This recipe has Spinach in it which makes it healthy.
Here is the detailed recipe.
Start with heating about 2 tbs oil in a deep Kadhai.
Once the oil is heated, add 1tsp Jeera, the 2 green chillies, 5-6 curry leaves, a pinch of hing and some chopped garlic.
Now into this add 1 medium sized sliced onion.
Saute it till it becomes pink.
Now add 1 medium sized tomato -sliced.
Let it cook for next 5 mins till it becomes mushy.
Now add 1 finely chopped capsicum.
After about 3-4 mins, add roughly chopped spinach.
You can increase or decrease the amount of spinach you need.
I like lots of greens in my food, so I added extra.
Once the spinach is wilted, add the spices
1 tbs Coriander powder, 1 tsp Jeera powder, 1tsp Kashmiri red chili powder and a pinch of turmeric.
Let the spices cook for about 3-4 mins.
I generally soak half cup rice and half cup dal ( toor and moong mixed) at least 1-2 hrs prior and then pressure cook it to about 5 whistles.
We will add pressure cooked dal and rice into the Kadhai.
Mix it well. Add salt as per taste.
Adjust consistency by adding hot water if needed.
Let it cook on low flame for next five minutes and then turn off the flame.
Serve hot with a tadka of ghee.