High Protein Spinach and Squash Khichdi

Today's recipe is a staple in my kitchen and a guaranteed crowd-pleaser – my hearty and flavorful High-Protein Khichdi. This isn't your average khichdi; it's a soul-soothing dish loaded with lentils and veggies. I personally love using a mix of masoor dal and toor dal for that perfect creamy texture and protein punch, but feel free to experiment with your favorite lentils! So, grab your aprons and let's get cooking!

1. Gather Your Goodness: Ingredients

Here's everything you'll need to whip up this delicious khichdi:

• 🍚 1 cup sona masoori rice (or your preferred variety)

• 🧡 ½ cup orange masoor dal (split red lentils)

• 💛 ½ cup toor dal (split pigeon peas)

• 🥄 ¼ teaspoon turmeric powder

• 🥄 ¼ teaspoon cumin seeds (zeera)

• 🧄 1-2 garlic cloves, roughly chopped (optional, but adds a lovely flavor!)

• 🧅 1 medium onion, finely chopped

• 🥄 1 tablespoon cooking oil (any neutral oil will work)

• 🥄 1 tablespoon ghee (for that rich, aromatic touch!)

• 🌶️ ½ teaspoon chili powder (adjust to your spice preference)

• 🧂 ½ teaspoon salt (or to taste)

• 🌿 ¼ teaspoon rasam powder (For an intense aromatic flavor, I highly recommend Adukale!)

• 🥬 2 cups fresh spinach, roughly chopped

• 🎃 1 cup roughly chopped butternut squash (about one medium squash)

  
  
  
  

  

  
  

2. Let's Get Cooking: Preparation

Follow these simple steps for a comforting bowl of khichdi:

1. Soaking is Key: In a bowl, combine sona masoori rice, masoor dal, and toor dal. Rinse them thoroughly under cold water and then soak them for at least 20 minutes. This helps them cook evenly and become wonderfully soft.

   
   

2. Sauté the Aromatics: Place your pressure cooker over medium heat. Add the ghee. Once it’s hot and fragrant, add the cumin seeds. Let them splutter for a few seconds. Now, add the finely chopped onion and sauté until it turns a lovely golden brown. If you're using garlic, add the chopped cloves now and sauté for another minute until fragrant. Be careful not to burn them!

   
   

   

   
   
   
   

3. Spice it Up: Once the onions are about halfway cooked (translucent and starting to turn light golden), add turmeric powder, chili powder, salt, and rasam powder. Sauté for about 30 seconds, stirring constantly, until the spices release their aroma. Remember, we don't need to fully cook the onions at this stage as the pressure cooker will do the rest.

4. Veggies Galore: Add the chopped spinach and butternut squash to the pressure cooker. Mix everything well, allowing the spinach to wilt slightly.

5. The Star of the Show: Now, add the pre-soaked rice and dal mixture to the pressure cooker. Sauté everything together for a few minutes, allowing the grains and lentils to get coated with the flavorful spices and vegetables.

1. Water for the Perfect Texture: This is where you can customize your khichdi!

   • For a mushy, porridge-like texture, add 5 cups of water. This is how I usually make it – super comforting and easy to digest.

   • If you prefer a slightly more distinct, pulao-like texture, add 3.5 cups of water.

   Mix everything well, ensuring there are no lumps at the bottom.

2. Taste and Adjust: Have a quick taste of the water and adjust the spice and salt levels according to your preference.

3. Pressure Cook to Perfection: Close the lid of the pressure cooker and cook on medium heat for 3 whistles. After 3 whistles, turn off the heat and allow the pressure to release naturally. Do not force-release the pressure.

4. Fluff and Serve: Once the pressure has completely subsided and it's safe to open the lid, gently fluff the khichdi with a spoon. You’ll be greeted with a wonderfully fragrant and comforting dish!

   
   

3. Time to Enjoy: Serving Suggestions

Now for the best part – digging in! Here are my favorite ways to enjoy this wholesome khichdi:

• A Dollop of Love: Serve the khichdi piping hot and drizzle generously with some extra ghee on top. Trust me, it elevates the flavor to another level!

• Tangy Companions: Khichdi tastes absolutely divine with a side of your favorite pickle. I personally love mango pickle or a spicy mixed vegetable pickle.

• Crunchy Delight: Don't forget the humble papad! Roasted or fried lijjat papad makes for a fantastic crispy accompaniment.

• Cooling Yogurt: A side of plain yogurt or raita can provide a lovely cooling contrast to the warm and slightly spiced khichdi.

This high-protein khichdi is not only incredibly delicious and comforting but also a nutritious one-pot meal perfect for any day of the week. I hope you give this recipe a try and share your creations with me! Happy cooking! 😊