Spinach Kitcheri Recipe

Kitcheri is not only cherished for its deliciousness but also revered for its ability to provide comfort and nourishment in one wholesome bowl. If you prefer a milder flavor, you can reduce the amount of garam masala or omit it entirely.

Serves: 4

Ingredients

Kitcheri

• 1 cup green mung beans (or any fast-cooking pulses you have available)
• 1 cup good (brown or basmati) rice
• 1 pinch of salt
• 1 tsp turmeric
• 1/2 tsp garam masala (see recipe or any spice mix you have available)
• 1 tsp fenugreek leaves (or any other herbs you like)

Palak

• 400g fresh washed and torn spinach
• 1 Tbsp oil (olive, soya, peanut, mustard seed, whatever you have handy)
• 1 small onion
• 1 tsp cumin seeds
• 1 small tomato
• 1/2 tsp garlic-ginger paste or 1 crushed garlic clove and 1 cm grated ginger
• 1 tsp garam masala (see recipe or ready spice mix)
• Optional: 100g diced tofu or organic paneer (Indian cheese) to make it a main dish

Preparation

Kitcheri

1. Mix and wash the beans and rice 2-3 times and drain.

2. Add 6 cups of fresh water and the spices.

3. Cook in the pressure cooker 15-20 minutes or 35-40 minutes in a saucepan (add 2 cups of water so it stays soupy).

4. Add herbs and eat as it is or with steamed/stir-fried vegetables.

Palak

1. Brown onion and cumin seeds in the oil in a pan over medium heat.

2. Reduce heat, add all other ingredients and leave to simmer for 3-5 minutes.

3. Add diced tofu or organic paneer while simmering if you like.