Green Garlic and Spinach Khichdi (Vegan)



What is Khichdi ?


Khichdi or Khichuṛī (pronounced [ˈkʰɪtʃɽi]) is a dish in South Asian cuisine made of rice and lentils (dal), but other variations include bajra and mung dal kichri. ... Kichri is a salty porridge. It's derived from Sanskrit word from it - Khiccha which means cooked rice and pulses


What are the benefits of Khichdi?


The combination provides the body with 10 essential amino acids, making it a complete protein. You can add vegetables for fibre and antioxidants; while a dollop of cow's ghee gives a much-needed dose of healthy fats


Is Khichdi a complete food?


One of the first foods an infant is introduced to while being weaned off mother's milk is khichdi. That itself explains why Khichdi is often called a complete food. The combination of rice and lentils ensures availability of all essential amino acids


What are the types of Khichdi's in India?


- Plain Khichdi

- Pongal - Tamil Nadu

- Keema Khichdi - Andhra Pradesh

- Vaghareli Khichdi - Gujarat

- Bisi Bele Bath - Karnataka

- Mong Khetchir - Kashmir

- Valachi Khichdi - Maharashtra

- Khichri - Bihar

- Bhoger Khichuri - West Bengal

- Bajra Khichdi - Rajasthan

- Amla Khichdi - Uttar Pradesh

- Gharwal Khichdi - Uttarakhand

 



Today's Recipe is inspired by the Gujarat style of Khichdi, which is basically with a tempering on the top it adds a different flavor to the khichdi and the extra zing that makes it lip smacking.


Here's the recipe, do check it out


Green Garlic and Spinach Khichdi


To pressure cook:

1/2 cup moong dal

1/2 cup rice

1/2 tsp turmeric powder

Salt

To Blend :

Handful bunch of green garlic chopped with the cloves chopped separately

medium bunch (roughly 250grams) Spinach

Vegan Butter/Coconut oil/ Ghee (for non-vegans)

1 tsp Finel


y chopped garlic

1/4th tsp ginger optional

2-3 Green Chillies chopped

Salt to taste


Others: (optional)

1 small cube Vegan cheese/1/2 cup coconut milk

Tempering :


1tbsp Vegan Butter/ Coconut oil/ Ghee (for non-vegans)

1/4th tsp asafoetida (Hing)

1/2 -1tsp Jeera

Red Chilly Powder/Whole Red Chillies

What to do:

  1. Pressure cook the ingredients mentioned above, I don’t soak my Dal and Rice as I’m usually in a hurry and besides not soaking it gives a little bit body to the khichdi which i absolutely love. Give it 4-5 whistles and let the steam settle on its own.

  2. Now blanch the cleaned spinach with steam very lightly, the color of the spinach shouldn’t change, it should not take more than 2-3 minutes for the spinach to be done. Leave it aside to cool

  3. Heat the butter/oil/ghee in a pan, add the chopped garlic and the green garlic heads and cook for 1 minute, now add the ginger and let it cook till it doesn’t smell raw anymore, now add the chillies and cook for another 30 seconds followed by the greens of the garlic, cook it very lightly till the color doesn’t go away.

  4. Blend this masala paste with the spinach into a puree, you may add some coconut milk or water if needed to blend

  5. Take the same pan as the masala paste, and mix the spinach blend with the cooked khichdi, you may add some cheese of your choice for creaminess or let it be, depending on the texture you like, taste the dish and adjust the salt as you have already added some salt in the pressure cook.

  6. Prepare the tempering by heating the butter/ghee in a small pan and adding the hing, followed by jeera, let it splutter and now add the red chilly powder, that’s it, you may add some green chillies or garlic if you like to this (i just added red chilly powder)

  7. Serve with some papad and pickle of your choice, i have served mine with a garlic pickle just to enhance the base flavour of the khichdi.

  8. Enjoy every bite of it guilt free as this is the food of the saints in India and it just CANNOT do you any wrong, ever.