Good Food
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Spinach Khichdi

QuickUnder $10/4 servesVegetarian Indian
Serves 4Time 30 mins

A tempting curry with an appealing green colour

Fat - total 12g 17%
Fat - saturated 7g 29%
Salt 415mg 18%
Protein 18g 36%
Carbs 73g 23%
Sugar 6g 7%
Energy 1973kJ 23%

% based on an adult’s recommended daily intake


  • ( 1 cup) White rice, raw
  • ( 1 cup) Dry split peas
  • ( 2 cup) Fresh baby spinach
  • ( 1 1/2 long) Raw green chilli
  • ( 2 tbsp) Ghee (clarified butter)
  • ( 2 1/2 medium) Brown onion, raw and peeled
  • ( 4 tsp) Raw ginger, peeled
  • ( 4 cloves) Raw garlic, peeled
  • ( 1/2 tsp) Turmeric powder
  • ( 1 tsp) Ground black pepper
  • ( 2 tsp) Curry powder
  • ( 1/4 cup) Lemon juice
  • ( 2 L) Tap water
  • ( 1 tsp) Iodised table salt
  • ( 1 tsp) Cumin (cummin) seed powder


  1. Wash rice and dal together. Soak both in warm water for 20 minutes.
  2. Heat 1/2 teaspoon of ghee. Fry the spinach and green chilli together until it shrinks. Puree the spinach and green chilli together to make a fine paste. Set aside.
  3. Chop the ginger and garlic.
  4. Heat the remaining ghee in a frying pan. Add cumin seeds, cooking until they crackle. Then, add onions, ginger, and garlic. Saute until golden brown.
  5. When the onions become transparent, add spinach puree, turmeric powder, pepper, garam masala powder, and salt. Stir well.
  6. Place all the ingredients in a large saucepan with a lid. Add the soaked rice and dal and mix well.
  7. Add the water and lemon juice and bring to a boil.
  8. Cook until the rice is tender and the dal has cooked through — about 40 minutes.
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