Ariso Recipes
Spinach and Tofu Kichdi
Last update date: February 24, 2012
Immerse yourself in the gourmet experience of Spinach and Tofu Kichdi. This dish is a delightful symphony of tastes and textures, featuring Rice, Masoor Dal Split. Beyond taste, it's elevating your well-being with every bite. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.45 minutes.
Indian
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
To begin making the spinach and tofu kichdi, rinse the rice and masoor dal split together and soak them in water for about 15 minutes. drain the water and keep it aside.
2
In a pressure cooker, add the soaked rice and dal, along with broccoli, peas, turmeric powder, a pinch of asafoetida, a little oil, and 2 1/2 cups of water. pressure cook until the rice and dal are cooked well.
3
While the rice and dal are cooking, bring a pot of water to a boil and blanch the spinach leaves for a minute. drain the spinach and immediately transfer it to a bowl of cold water. once it cools down, grind it to a smooth paste using a mixer grinder.
4
In a wide pan, heat some oil and add bay leaf, cumin seeds, chopped garlic, a pinch of asafoetida, sliced green chillies, and chopped onions. saute until the onions start to change color.
5
Add the pureed spinach to the pan and mix everything properly.
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