Palak Khichdi Video by Tarla Dalal Video by Tarla Dalal
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Preparation Time
20 Mins
Cooking Time
23 Mins
Total Time
43 Mins
Makes
4.00 servings
Ingredients
For Palak Khichdi
2 cups rough chopped spinach (palak)
1/2 cup long grain rice (basmati chawal)
1/4 cup yellow moong dal (split yellow gram)
1/2 tsp turmeric powder (haldi)
salt to taste
3 tbsp ghee
2 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
1/4 cup finely chopped onion
1/2 cup finely chopped tomato
1/2 tsp chilli powder
1/2 tsp garam masala
1 small stick cinnamon (dalchini)
1 tsp cumin seeds (jeera)
1 whole dry Kashmiri red chilli , broken into pieces
1 tbsp finely chopped garlic (lehsun)
1 tbsp finely chopped green chillies
For Serving With Palak Khichdi
fresh curd (dahi)
Method
For palak khichdi
- To make palak khichdi, combine the rice and dal in a deep bowl and soak it in enough water for 30 minutes. Drain well. Keep aside.
- Drain well, combine the rice, dal, turmeric powder, salt and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
- Combine the spinach and 2 tbsp of water in a mixer and blend till smooth. Keep aside.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat 2 tbsp of ghee in a deep non-stick pan, add the garlic and ginger paste and sauté on a medium flame for a few seconds.
- Add the onions and tomatoes and sauté on a medium flame for 3 minutes, while stirring occasionally.
- Add the spinach purée, chilli powder and garam masala, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the cooked dal-rice mixture, 1½ cups of water and salt and, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
- Heat the remaining 1 tbsp of ghee in a small non-stick pan, add the cinnamon, cloves, cardamom, cumin seeds , curry leaves, kashmiri dry red chillies and sauté on a medium flame for 1 minute.
- Add the garlic and green chillies and sauté on a medium flame for 30 seconds.
- Pour the tempering over the palak khichdi and mix well.
- Serve the palak khichdi hot with fresh curds and papad.
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