Palak and Oats Khichdi


  • Saffola Active Oil – 1 tsp 5ml                                
  • Cloves – 2-3
  • Cinnamon – 1 inch Stick
  • Black Peppercorn – 4-5
  • Cumin seeds – 1 tsp 2g
  • Heeng – ¼ tsp
  • Dry red chillies – 3-4 2g

How to make Spinach Oats Khichdi

  • Heat Saffola Active Oil in a pressure cooker.
  • Once the oil is hot, add cloves, cinnamon and black peppercorns, and fry for a few seconds.
  • Add cumin seeds and heeng, and let them splutter for a few seconds.
  • Add dry red chillies, onion and ginger, and fry until onion turns translucent.
  • Add oats and dhuli moong dal, along with 6 cups of water, turmeric powder, salt and spinach.
  • Cook the Khichdi until done, starting with approximately 1 whistle on high heat. Then simmer the heat and cook for 2 whistles on low heat.
  • Remove the pressure cooker from heat, and let the pressure release.