Palak Khichdi
A wholesome and nourishing bowl of palak khichdi made with yellow moong dal, fragrant basmati rice, and fresh spinach, slow-cooked to perfection. Light yet flavorful, this comforting dish is infused with aromatic spices and tempered with ghee, creating a perfect balance of taste and nutrition. Packed with protein, fiber, and essential nutrients, every spoonful offers warmth, goodness, and a deliciously satisfying meal that’s easy on the stomach yet rich in flavor.
Preparation Time
15 minutes
Soaking Time
30 minutes
Cooking Time
15 minutes
Makes
3
INGREDIENTS
- 1/3 cup Basmati rice
- 3 tbsp Yellow Moong dal
- 1/4 tsp Turmeric powder
- 1 ½ Cup Water
- Salt to taste
- 1 Bundle Spinach
- 1/3 cup Basmati
- 2 tbsp Chopped Mint leaves
- 2 tbsp Chopped Coriander
- ½ tbsp Ghee
- ½ tsp cumin seeds
- Pinch of hing
- ½ tsp ginger garlic green chilly paste
- 1 Dried Kashmiri Red chillies
- ½ cup chopped Onions
- ¼ cup chopped tomatoes
- ½ tsp Jeera powder
- ½ tsp Garam masala
- Salt to taste
For the pressure cooker
For spinach puree
Other ingredients
METHOD
- In a pressure cooker add in soaked moong dal and rice.
- Add in water, salt and turmeric powder.
- Mix well and pressure cook for 3 whistles.
- Blanch spinach in water for 2 minutes. Strain and let it cool down.
- Transfer blanched spinach to a blender with coriander and mint leaves.
- Blend into a smooth puree.
- In a pan heat ghee and sauté cumin seeds, hing, ginger garlic green chilly paste, Kashmiri red chilly.
- Add in onions, tomatoes and salt to taste. Cook for a minute.
- Add in jeera powder, garam masala and cooked khichdi.
- Lightly mash it with the back a spoon and adjust the consistency with some water, if needed.
- Mix well and cook for 2 minutes.
- Serve hot.
