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Healthy & Vegan Spinach Khichdi

DinnerLunchIndianRice RecipesVegan

It is a simple, warm, comforting, and delicious khichdi recipe. This is one nutritious and healthy meal that is perfect to make in cozy winters. I enjoy this mixed dal (lentils) spinach khichdi with a quick and easy kachumber salad not just because it makes this meal tastier but also to add some fresh vegetables to the meal. & not to forget some vitamins and minerals too. This complete meal is rich in all the vital nutrients – Protein, Carbohydrates, Vitamins, Minerals, and Fats. So, make this meal for dinner and call it a day.

If you like this, you must try our bajra (pearl millet) khichdi too.

If you don’t have time, watch the video instead and if you enjoy it, please Subscribe to our Youtube channel too.

Easy Swaps

  1. Dals: You can use any lentils in the khichdi that you have in your kitchen. Just make sure to soak it because it helps in better absorption of certain nutrients. Also, it ensures faster cooking.
  2. Rice: Instead of rice, you can add dalia, millets, or even quinoa. You can use any rice for this recipe.

What is Khichdi?

Khichdi or khichri is a popular Indian recipe made of rice and lentils. But many variations can be made like with millets, dalia (broken wheat), quinoa, different kinds of lentils (moong dal, masoor dal, urad dal, etc.), and vegetables. Making it is quite easier. Just dump everything in a pressure cooker or Instant Pot, season with some spices, add water and cook well. Then temper as you like it.

In some parts of India, it is even given to babies as their first solid food. But, of course, it is made to suit them. It is even made very simple, light, non-spicy, and given to patients. It is considered nutritious and easily digestible for them. Also, even when you are sick or your stomach is upset, khichdi is something that your body needs at that time. It feels light, and soothing and gives you the energy to recover.

bajra khichdi
Bajra Khichdi

How to temper (or add tadka) Khichdi?

Khichdi can be tempered in many different ways and just by changing one or other ingredient, you create a different flavor each time. Following are some of our favorite tempering ingredients:

  1. Hing-Jeera: Sometimes, when I feel lazy and need a quick tadka or tempering, I just heat some oil in a pan, add cumin seeds and let them sizzle. Switch off the flame and add a pinch of good quality asafoetida (hing) and mix for a couple of seconds. Pour it over the khichdi and mix. You can even add dry red chili to the tempering. It adds a nice flavor and aroma.
  2. Garlic: This tempering gives a very nice aroma not just to your khichdi but also to your kitchen. But only garlic lovers will like it. For this, just heat some oil in a pan, add chopped garlic and some cumin seeds (optional). Cook until it turns golden brown. Switch off the flame and add dry red chili. Mix for a couple of seconds. The oil is hot enough to cook dry red chili. Pour it over the khichdi and mix. You can even add a pinch of asafoetida to the tempering.
  3. Onion-Tomato: This one makes a simple boring khichdi quite exciting and restaurant-like. For this, heat some oil and add cumin seeds to it. Let them sizzle for a few seconds. Then add some chopped garlic and ginger. Saute until garlic is golden brown. Add chopped onions and saute until translucent. Don’t brown the onions. Once onions are done, add some chopped tomatoes and cook until soft. Then add it to the khichdi and mix well. Cover and cook for some time to let all the flavors get mixed up well. Serve hot.

How to serve Khichdi?

A Khichdi needs some complimentary side dishes and it is incomplete without them. That includes the following:

  1. Roasted Papad
  2. Indian Pickle or Achaar
  3. Boondi Raita or Beetroot Raita
  4. Kachumber Salad

Is this recipe Vegan?

Yes. This spinach khichdi recipe is totally plant-based and vegan.

If you are not vegan, you can temper the khichdi using ghee or clarified butter instead of cooking oil. And top it up with some cow ghee, if you like.

If you are vegan, you can even temper it with some vegan butter and finish it off with that too while serving. It adds a very nice taste to it.

How to cook Khichdi in a Pressure Cooker?

Add rice, dals, and water to the pressure cooker (measurements given in the recipe below). Season with some spices and then close the lid (with the whistle). Cook on high flame till the first whistle. Lower the flame and cook for another 10-15 minutes. Once cooked, let it depressurize on its own. Do not release the pressure. Once it is depressurized, open the lid and check. The khichdi should be soft, cooked, and mushy.

More Khichdi Recipes:

  1. Multi-Millets Khichdi
  2. Mix Veg Dalia Khichdi
  3. Mix Veg Millet Khichdi
  4. Bajra Khichdi (Pearl Millet Khichdi)

Tools and equipment needed

  1. Pressure Cooker or Instant Pot
  2. Blender

More Dinner Recipes

  1. Quinoa Pulao
  2. Vegan Mexican Burger
  3. Punjabi Wadi Pulao
  4. Red Thai Curry

Now grab all the ingredients because you are ready to make this Indian vegetarian/vegan meal at home. It is perfect for lunch or dinner. If you try this recipe & like it too, please share the photo on Instagram and tag us @marriedfriends. We just love to see your recreation of our recipes.

Happy Cooking 🙂

Love from us

Richa & Jatin

Recipe

Healthy & Vegan Spinach Khichdi

Nutritious. Wholesome. Vegan.

Servings

2

Prep Time

10 min

Cook Time

45 min

Rest Time

0 min

Ingredients

Khichdi

  • 1/2 cup Rice washed and soaked
  • 1/4 cup Green Moong Dal washed and soaked
  • 1/4 cup Split Urad Dal washed and soaked
  • 1/4 cup Dhuli Urad Dal washed and soaked
  • 2.5 cup Water
  • Salt to taste
  • 1/2 tsp Red Chilli Powder
  • 1/4 tsp Turmeric Powder (Haldi)

Tempering 1

  • 1 to 2 tbsp Cooking Oil
  • 1/2 tsp Cumin Seeds
  • 1/4 tsp Asafoetida (Hing) powdered
  • 4 to 6 clove Garlic chopped
  • 1 (medium) Onion chopped
  • 1 (medium) Tomato chopped
  • 2 Green Chilli chopped
  • 100 g Spinach
  • Water to blend spinach
  • Salt to taste
  • 1/2 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • 1/4 tsp Garam Masala
  • A Handful Coriander Leaves chopped, to garnish

Tempering 2

  • 2 tbsp Vegan Butter or Ghee (or as needed)
  • 2 clove Garlic chopped
  • 2 Dry Red Chilli (Whole)

Serving Suggestions

  • Kachumber Salad (recipe link above)
  • Pickle
  • Boondi Raita (recipe link above)
  • Roasted Papad

Steps

Khichdi

  1. In an Instant Pot, add all the khichdi ingredients - rice, dals, seasonings, and water. Pressure Cook for 20 to 25 minutes. 
  2. Once it is done, let it depressurize itself. 

Tempering 1

  1. Heat some oil in a pan or kadhai. 
  2. Once the oil is heated, add cumin seeds and asafoetida. Stir and let them sizzle for a few seconds (till cumin seeds are brown).
  3. Then add onion and garlic. Saute till onions are cooked and translucent. Do not brown them. It takes around 1 minute in medium-low flame. 
  4. Once onions are done, add green chili and tomatoes. Mix well. Then add seasoning ingredients - salt, red chili powder, and coriander powder. Mix and combine well. Cook till tomatoes are soft and mushy. 
  5. While tomatoes are cooking, blend spinach. Add just enough water to blend them well in a smooth puree. 
  6. Once tomatoes are cooked, add cooked khichdi, spinach puree, and garam masala. Mix and combine everything well. Cook for 5 to 7 minutes on medium flame. 
    Add water if you need to adjust the consistency of khichdi.
  7. Switch off the flame and garnish with coriander leaves.

Tempering 2

  1. In a pan (tadka pan), melt some butter. Add chopped garlic cloves and let it cook until brown. 
  2. Add dry red chili (whole) and stir for a couple of seconds. 
  3. Finish off the khichdi with this tempering. Mix well and serve. Enjoy this happy meal with your family :)
frequently asked questions

FAQs

What is Khichdi?
+
Khichdi or khichri is a popular Indian recipe made of rice and lentils. But many variations can be made like with millets, dalia (broken wheat), quinoa, different kinds of lentils (moong dal, masoor dal, urad dal, etc.), vegetables. Making it is quite easier. Just dump everything in a pressure cooker or Instant Pot, season with some spices, add water and cook well. Then temper as you like it. In some parts of India, it is even given to babies as their first solid food. But, of course, it is made to suit them. It is even made very simple, light, non-spicy, and given to patients. It is considered nutritious and easily digestible for them. Also, even when you are sick or your stomach is upset, khichdi is something that your body needs at that time. It feels light, soothing and gives you the energy to recover.

How to temper (or add tadka) Khichdi?
+
Khichdi can be tempered in many different ways and just by changing one or the ingredient, you create a different flavor each time. Following are some of our favorite tempering ingredients:
  1. Hing-Jeera: Sometimes, when I feel lazy and need a quick tadka or tempering, I just heat some oil in a pan, add cumin seeds and let them sizzle. Switch off the flame and add a pinch of good quality asafoetida (hing) and mix for a couple of seconds. Pour it over the khichdi and mix. You can even add dry red chili to the tempering. It adds a nice flavor and aroma.
  2. Garlic: This tempring gives a very nice aroma not just to your khichdi but also to your kitchen. But only garlic lovers will like it. For this, just heat some oil in a pan, add chopped garlic and some cumin seeds (optional). Cook until it turns golden brown. Switch off the flame and add dry red chili. Mix for a couple of seconds. The oil is hot enough to cook dry red chili. Pour it over the khichdi and mix. You can even add a pinch of asafoetida to the tempering.
  3. Onion-Tomato: This one makes a simple boring khichdi quite exciting and restaurant-like. For this, heat some oil and add cumin seeds to it. Let them sizzle for a few seconds. Then add some chopped garlic and ginger. Saute until garlic is golden brown. Add chopped onions and saute until translucent. Don’t brown the onions. Once onions are done, add some chopped tomatoes and cook until soft. Then add it to the khichdi and mix well. Cover and cook for some time to let all the flavors get mixed up well. Serve hot.

How to serve Khichdi?
+
Khichdi (or khichri) needs some complimentary side dishes and it is incomplete without them. That includes the following:
  1. Roasted Papad
  2. Indian Pickle or Achaar
  3. Boondi Raita
  4. Kachumber Salad

What are millets?
+
Millet is not the name of any particular grain but it is a class or a term that includes many different kinds of totally different small-seeded plants. It is an ancient grain that is grown in many different parts of the world. Millets are highly nutritious and healthy but not widely consumed maybe because of the lack of awareness. They are much more fibrous than any cereals or grains that include wheat, rice, barley, oats, etc. They are gluten-free, rich in calcium, iron, and anti-oxidants. Millets are classified into two categories – major and minor millets. Major millets include:
  • Pearl Millet (Bajra)
  • Proso Millet (Chena)
  • Foxtail Millet (Kangni)
  • Finger Millet (Ragi)
Minor Millets include:
  • Barnyard Millet (Sanva)
  • Little Millet (Sama)
  • Guinea Millet
  • Browntop Millet (Choti Kangni)
  • Kodo Millet (Kodo)
  • Sorghum (Jowar)

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