Matki, Palak & Pudina Khichdi

(Serves 4)

¾ cup rice
4 teaspoons oil
1 teaspoon cumin seeds
6 whole peppercorns
½ teaspoon hing
1 onion, finely chopped
1 cup spinach, roughly chopped
½ cup mint leaves, roughly chopped
1 cup matki, sprouted
1 teaspoon garam masala powder
½ teaspoon black pepper powder
Salt, to taste
4 cloves garlic, finely chopped for garnish


Wash & soak the rice for 10 minutes. Keep aside.

Heat 2 teaspoons of oil in a pressure cooker, add cumin seeds, whole peppercorns and wait till they crackle.

Add hing, onions & sauté, add spinach & mint leaves and sauté again. After draining sprouts and rice add them.

Add 4 cups of water, season with salt, garam masala and pressure cook the khichdi for 3 to 4 whistles.

Heat the remaining oil in tadka pan, add garlic and fry. Pour crispy garlic tadka over the khichdi.

Garnish with additional fresh mint leaves.