Keerai Paruppu Sadam | Spinach Khichdi

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What is Keerai Paruppu Sadam?

Keerai Paruppu Sadam is a flavorful, protein-rich, and lentil-based dish made with spinach (keerai), toor dal, and masoor dal. It is creamy, nutritious, and perfect as a comfort meal.

Which dals are used in this spinach khichdi?

This recipe uses toor dal and masoor dal, giving the khichdi a soft, creamy texture and balanced flavor.

 Is spinach khichdi healthy?

Yes. Spinach khichdi is rich in protein, fiber, iron, and essential nutrients from lentils and greens. It’s easy to digest and suitable for all ages.

How to make spinach khichdi flavorful?

Tempering with ghee or butter, cumin seeds, asafoetida, and adding a splash of lemon juice enhances the aroma and taste.

Can I make this khichdi without a pressure cooker?

Yes. You can cook rice and dal in a pot, but it will take longer. Pressure cooking gives the best creamy consistency. You can also use an Instant Pot for making IP spinach khichdi

 What to serve with Keerai Paruppu Sadam?

It pairs well with:

• Curd or raita
• Pickle
• Papad
• Ghee drizzle

Can I skip soaking?

Soaking is optional, but it helps with mushy, perfect cooking. If you are planning to skip soaking, cook for additional whistles.

Can I pressure cook spinach puree too?

Yes, spinach doesn't require much cooking time, and for the nice texture i prefer this way

Masala khichdi 

You can add any masala powder of your choice. 

Can I saute spinach?

Yes, instead of grinding, you can saute

Can I pack it for the lunchbox?

Yes, use the mentioned quantity of water and pack the khichdi warm. It stays perfect for school lunch.

Variety rice recipe

Protein-rich rice recipe 

Spinach-based recipes

Dal recipes

spinach khichdi

keerap paruppu sadam

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Ingredients

Pressure cook

• 1/4 cup rice
• 2 tablespoon toor dal
• 2 tablespoon masoor dal
• 1 1/2 cup water
• 1/4 teaspoon turmeric powder

To grind

• 50 g spinach
• 1 green chilli
• 1/4 cup water
• 1 small onion
• 1 garlic clove

For khichdi

• 1 teaspoon salt
• 1/4 cup water
• 1/2 teaspoon butter or ghee + to serve
• 3/4 teaspoon cumin seeds
• A pinch asafoetida
• A few drops of lemon juice

Instructions

• Wash rice, toor dal, and masoor dal together. Soak for 20 minutes.
• Pressure cook with turmeric powder and 1 1/2 cups water for 4 whistles. Let the pressure release and mash well.
• Add 1 cup of water and mix well
• Grind spinach, green chilli, onion, garlic, and 1/4 cup water into a smooth mixture.
• Heat butter or ghee in a pan. Add cumin seeds and let them splutter. Add asafoetida and sauté briefly.
• Add the ground spinach mixture and give a quick mix.
• Add 1/4 cup of water and boil for 3 minutes until slightly cooked.
• Transfer this mixture to the cooked rice and dal. Add salt and boil together for 5 minutes on a low flame.
• Switch off the flame and add lemon juice. Mix well and serve hot.

Video

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