Palak Khichdi
Cozy, comforting and insanely wholesome, this palak khichdi with its vibrant green color and garlicky flavors will soon become your fav lazy day meal.
Servings: 6 servings
Equipment
Ingredients
For pressure cooking
- ¼ cup moong dal
- ¼ cup tur dal
- 1 cup basmati rice
- 1 ½ teaspoon salt
- ¼ teaspoon turmeric powder
- 3 ½ cups water
For palak puree
- 3 cups water
- 2 bunches palak 225 gms
- 3 cups ice cold water
- 3 tablespoons mint leaves
- 3 tablespoons coriander leaves
- 2 green chillies
- 2 garlic cloves
For 1st tempering / tadka
- 2 tablespoons ghee
- 1 teaspoon jeera
- ½ teaspoon asafoetida hing
- 1 inch finely chopped ginger
- 2 tablespoons finely chopped garlic
- 2 red chillies whole
- ¾ cup finely chopped onions 95 gms
- ½ cup finely chopped tomatoes 100 gms
- ½ teaspoon salt
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 2 tablespoons water
- ½ cup roughly chopped bottle gourd / lauki 90 gms
- ½ cup roughly chopped carrots / gajar 100 gms
- 1 teaspoon lemon juice
- 1 cup boiling water
For 2nd tempering / tadka
- 1 tablespoon ghee
- 4 garlic cloves thinly sliced
- ½ teaspoon asafoetida hing
- 2-3 red chillies whole
- ½ teaspoon kashmiri chilli powder
Instructions
Cooking dal & rice
- Wash dal & rice and soak them for half an hour.¼ cup moong dal, ¼ cup tur dal, 1 cup basmati rice
- Once soaked, transfer them to the pressure cooker, add salt, turmeric powder, water and pressure cook for 10 minutes on low after 1 whistle.1 ½ teaspoon salt, ¼ teaspoon turmeric powder, 3 ½ cups water
- Allow the pressure cooker to depressurize by itself. Once you open the lid, gently mix so they combine well.
Making palak puree
- Set water for boiling in a pot, add palak and cook briefly for 30 seconds, immediately dip into the bowl of ice cold water.3 cups water, 2 bunches palak, 3 cups ice cold water, 1 cup boiling water
- Transfer the blanched palak to a mixer, add mint leaves, coriander leaves, green chillies & garlic, blend to a smooth puree. Set aside.3 tablespoons mint leaves, 3 tablespoons coriander leaves, 2 green chillies, 2 garlic cloves
1st tempering / tadka
- Heat ghee in a pan, add jeera and saute for a few seconds, add, hing, ginger, garlic & red chillies, cook them for a minute on medium heat. Add onions & continue to cook till they turn light golden.2 tablespoons ghee, 1 teaspoon jeera, ½ teaspoon asafoetida, 1 inch finely chopped ginger, 2 tablespoons finely chopped garlic, 2 red chillies, ¾ cup finely chopped onions
- Add tomatoes, salt, spice powders and cook for 2-3 minutes. Add 1-2 tablespoons of water to avoid the spices from burning. Cook for 2 minutes, add bottle gourd & carrots and cook for 5-6 minutes till the vegetables are cooked and tomatoes get mushy.½ cup finely chopped tomatoes, ½ teaspoon salt, 1 tablespoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, 2 tablespoons water, ½ cup roughly chopped bottle gourd / lauki, ½ cup roughly chopped carrots / gajar
- Add palak puree & cook for 2-3 minutes on low flame so the palak absorbs all the aromatics. Add cooked dal, rice & boiling water. Stir gently & cook for 10-12 minutes. Add lemon juice and mix well.1 teaspoon lemon juice
Making 2nd tempering / tadka
- Heat ghee in a pan, add garlic and fry till it turns light golden, add hing, whole red chillies, kashmiri chilli powder and pour the tadka over the khichdi. Serve immediately.1 tablespoon ghee, 4 garlic cloves, ½ teaspoon asafoetida, 2-3 red chillies, ½ teaspoon kashmiri chilli powder
Video
Notes
- Blanched palak is dipped in ice cold water so it retains the color.
- You may adjust the consistency of khichdi as per your preference.
- Khichdi is best served immediately.
Nutrition
Calories: 269kcal | Carbohydrates: 43g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 869mg | Potassium: 345mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2399IU | Vitamin C: 52mg | Calcium: 78mg | Iron: 2mg