Healthy Spinach Khichdi Instant Pot Recipe

Spinach Khichdi Instant Pot is very easy to make and you don’t need much for this recipe, you can make it in very little time and with very few ingredients. Let’s see how to make this spinach khichdi instant pot recipe very easily at home.

Spinach Khichdi Instant Pot
Spinach Khichdi Instant Pot

What is Khichdi?

Khichdi is a very easy simple and very tasty recipe made with rice and lentils. This recipe is made with a variety of vegetables, you can change the taste by adding whatever you like. This khichdi is cooked on most of our occasions like during Durga Puja and then your Saraswati Puja and also this recipe is cooked in various pujas.

I love to eat khichdi because I love it so much I don’t know how you feel. This recipe I usually use on rainy days with your papad fry and brinjal fry will not need anything else.

We all know the benefits of vegetables, so if you add greens to this khichdi, the taste and benefits of this recipe will increase a lot. Many times we can’t take care of children’s protein or good food so this spinach khichdi is perfect for you it is made with very less spices and does not harm the health of children but remember to feed children in quantity because Eating too much of any food is harmful to health.

spinach khichdi instant pot
spinach khichdi instant pot

ingredients for Spinach Khichdi Instant Pot

Here the all ingredients all you needs

300 grams Rice
250 grams yellow Lentils
½ tbsp Turmeric powder
1 tbsp clarified Butter(Ghee)
1 tbsp Garlic, finely chopped
1 tbsp Kashmiri red Chilli powder
200 grams Spinach
1 Onion, finely chopped
2 tbsp clarified Butter(Ghee)
3 green Chillies
1 Tomato finely chopped
1 tbsp Garlic, finely chopped
½ tbsp Ginger, finely chopped
Water
Salt to taste
1 tbsp Garam Masala powder
1 tbsp Coriander powder
1 tbsp Cumin powder
⅓ tbsp Asafoetida
2 dry red Chillies
5 Cardamoms
3 Cloves
1 tbsp Cumin seeds
1 inch Cinnamon stick
1 tbsp 1 tablespoon fresh Lemon juice

Spinach Khichdi Instant Pot
Spinach Khichdi Instant Pot

How to make Spinach Khichdi Instant Pot Recipe

First, rinse a cup of rice and a half cup of moong dal, then soak them for half an hour.
After straining the water, put the rice and dal in a pressure cooker.


One by one, add ½ teaspoon of turmeric powder, 1 teaspoon of salt, and 3½ cups of water to the cooker, stirring after each addition. After snapping the pressure cooker’s lid shut, cook it for two to three whistles on medium heat. Permit the pressure inside the cooker to drop.

Wash 250 grams of palak, or spinach leaves, thoroughly. Verify that nothing is dirty.

Give the cleaned spinach a two to three-minute blanch. After that, immediately strain it and place it in either cold or ice water to allow the spinach to cool.

Place the blanched spinach in a mixer grinder jar and blend into a smooth puree.
For the khichdi, finely chop the tomatoes, onions, and ginger-garlic.

Next, heat up a pan and add one tablespoon of ghee to cook with.

Temper the whole spices—two dry red chilies, one teaspoon cumin seeds, one-inch cinnamon stick, four cardamoms, and three cloves—once the ghee is hot and let them crackle. Cook for a few seconds after adding ¼ teaspoon of hing, also known as asafoetida.

Cook the chopped ginger and garlic in the pan over low heat for two minutes.

Add the chopped onions and cook for about 8 to 10 minutes on medium heat.

Stir thoroughly after adding the chopped tomatoes and green chilies. Once the tomatoes are soft, cover the pan and cook on low heat for five to six minutes.

One teaspoon each of coriander, cumin, and garam masala powder should be added to the pan one at a time. Cook over low heat for a few more minutes.

Finally, pour the pureed spinach into the pan and stir well.

Stir in salt after adding it. For eight to ten minutes, cook with a lid on the pan over low heat.

Stir well after adding 1 cup of water and cooked rice-dal to the pan. Cook for an additional ten minutes with the pan covered.
Inspect the salt and replenish it as needed. Next, extinguish the flame.

Mix thoroughly after adding 1 tablespoon of fresh lemon juice.

Conversely, add 1 tablespoon of melted ghee to a tadka pan or any other separate pan.

Stir in ½ tablespoon finely chopped garlic and let it become golden.

Mix in ½ teaspoon of red chili powder. Put out the flame right away to prevent the chili powder from burning.

Over the khichdi, pour the tadka, or tempering, and thoroughly mix. Although you can omit the tadka, adding it elevates the dish to a new level. The spinach khichdi can be served at this time.

spinach khichdi instant pot

Spinach khichdi instant pot

Spinach khichdi instant pot is very easy to make and you don't need much for this recipe, you can make it in very little time and with very few ingredients. Let's see how to make this spinach khichdi instant pot recipe very easily at home.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Indian, Italian, Mexican
Calories 125 kcal

Ingredients
  

  • 300 grams Rice
  • 250 grams yellow Lentils
  • ½ tbsp Turmeric powder
  • 1 tbsp clarified Butter(Ghee)
  • 1 tbsp Garlic, finely chopped
  • 1 tbsp Kashmiri red Chilli powder
  • 200 grams Spinach
  • 1 Onion, finely chopped
  • 2 tbsp clarified Butter(Ghee)
  • 3 green Chillies
  • 1 Tomato finely chopped
  • 1 tbsp Garlic, finely chopped
  • ½ tbsp Ginger, finely chopped
  • Water
  • Salt to taste
  • 1 tbsp Garam Masala powder
  • 1 tbsp Coriander powder
  • 1 tbsp Cumin powder
  • tbsp Asafoetida
  • 2 dry red Chillies
  • 5 Cardamoms
  • 3 Cloves
  • 1 tbsp Cumin seeds
  • 1 inch Cinnamon stick
  • 1 tbsp 1 tablespoon fresh Lemon juice

Instructions
 

  • First, rinse a cup of rice and a half cup of moong dal, then soak them for half an hour.
  • After straining the water, put the rice and dal in a pressure cooker.
  • One by one, add 1 teaspoon of turmeric powder, 1 teaspoon of salt, and 3½ cups of water to the cooker, stirring after each addition. After snapping the pressure cooker's lid shut, cook it for two to three whistles on medium heat. Permit the pressure inside the cooker to drop.
  • Wash 200 grams of palak, or spinach leaves, thoroughly. Verify that nothing is dirty.
  • Give the cleaned spinach a two to three-minute blanch. After that, immediately strain it and place it in either cold or ice water to allow the spinach to cool.
  • Place the blanched spinach in a mixer grinder jar and blend into a smooth puree.
  • For the khichdi, finely chop the tomatoes, onions, and ginger-garlic.
  • Next, heat up a pan and add one tablespoon of ghee to cook with.
  • Temper the whole spices—two dry red chilies, one teaspoon cumin seeds, one-inch cinnamon stick, four cardamoms, and three cloves—once the ghee is hot and let them crackle. Cook for a few seconds after adding ¼ teaspoon of hing, also known as asafoetida.
  • Cook the chopped ginger and garlic in the pan over low heat for two minutes.
  • Add the chopped onions and cook for about 8 to 10 minutes on medium heat.
  • Stir thoroughly after adding the chopped tomatoes and green chilies. Once the tomatoes are soft, cover the pan and cook on low heat for five to six minutes.
  • One teaspoon each of coriander, cumin, and garam masala powder should be added to the pan one at a time. Cook over low heat for a few more minutes.
  • Finally, pour the pureed spinach into the pan and stir well.
  • Stir in salt after adding it. For eight to ten minutes, cook with a lid on the pan over low heat.
  • Stir well after adding 1 cup of water and cooked rice-dal to the pan. Cook for an additional ten minutes with the pan covered.
  • Inspect the salt and replenish it as needed. Next, extinguish the flame.
  • Mix thoroughly after adding 1 tablespoon of fresh lemon juice.
  • Conversely, add 1 tablespoon of melted ghee to a tadka pan or any other separate pan.
  • Stir in 1 tablespoon finely chopped garlic and let it become golden.
  • Mix in1 teaspoon of red chili powder. Put out the flame right away to prevent the chili powder from burning.
  • Over the khichdi, pour the tadka, or tempering, and thoroughly mix. Although you can omit the tadka, adding it elevates the dish to a new level. The spinach khichdi can be served at this time.

Video

Keyword Spinach khichdi instant pot

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