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Wholesome and soothing, Palak Khichdi combines rice and lentils for a nourishing, protein-packed one-pot meal. This vegetarian comfort food is perfect for intermittent fasting, calorie deficit plans, and family dinners.
Rinse the basmati rice and moong dal thoroughly in cold water until the water runs clear.
Heat 2 tbsp ghee in a large pot on medium heat. Add cumin seeds and let them sizzle for 30 seconds, then add chopped onion and sauté until translucent.
Add chopped garlic and cook for another 1 minute, followed by diced tomato. Fry until tomatoes are soft, then stir in turmeric powder and black pepper.
Add the rinsed rice and dal to the pot, mixing gently for 2 minutes on medium heat to coat the grains and lentils with spices.
Pour in 4 cups water, add salt, and stir in chopped spinach. Cover and simmer on low heat for 25–30 minutes, stirring occasionally. Cook until everything is soft and creamy, adjusting water as needed for desired texture.
