By Shreya Sarpal
March 26, 2026
Soft rice and moong dal simmer together with spinach, creating a light, mildly spiced khichdi that feels gentle yet nourishing. Each spoon carries warmth, subtle ghee aroma, and simple flavours that never feel heavy.
½ cup rice ½ cup washed moong dal 1 cup chopped spinach 1 tbsp ghee 1 tsp cumin seeds ½ tsp turmeric Salt to taste 4 cups water 1 tbsp lemon juice
Wash rice and moong dal together until the water runs clear.
Heat ghee, add cumin seeds, and let them crackle.
Add spinach and sauté briefly until it softens slightly.
Add rice, dal, turmeric, salt, and water; cook until soft and slightly mushy.
Finish with lemon juice, mix gently, and serve warm with a drizzle of ghee.