Palak khichdi / spinach green moong dal khichdi recipe

Palak khichdi / spinach moong khichdi recipe

Khichdi is an Indian style porridge, in which rice and dal (lentils) is cooked together with cumin. It is usually made when you want to have something lighter and easily digestable meal especially if you are not well. Palak khichdi is a variation of usual khichdi and in this recipe we are not comprosing the simplicity or nutrition value of khichdi at all, rather it is much healthier and colorful. Here in palak khichdi, palak (spinach) is added to the cooked rice and green moong dal . Cumin and garlic is also added to make it more flavorful. 
Palak (spinach) is considered to be one of the superfood which are easily available anywhere. Nowadays when everybody is very busy in their life with no lot of time to spend in kichen, palak khichdi can be easy and healthy option for them as it can be quick weeknight dinner or lunch. It is definitely better than any take away food, as palak khichdi is one pot meal providing you with carbohydrates, protein and the goodness of spinach or palak.

Yeild :- 3 servings"Palak
Ingredients for palak khichdi :-

  • 1/2 cup of rice
  • 1/2 cup of whole green moong dal, soaked for 4 hours
  • 1 small bunch of spinach about 1.5 cup
  • 2 medium tomatoes, chopped
  • 2 green chillies, chopped
  • 5 garlic cloves, peeled and crushed
  • 1/2 tsp of cumin seeds
  • 1/ tsp of tumeric powder
  • Salt and pepper to taste
  • 2 tsp of oil

Method for palak khichdi :-

  1. Wash spinach (palak) well and discard any hard stem. Then roll the spinach leaves and slice it fine and keep it aside. 
  2. Rinse rice and moong dal 2-3 times with cold water. In a presure cooker, add rice, moong dal, tomatoes and salt with 2.5 cups of water.
  3. Cook over low-medium heat to 3-4 whistles or until the dal is fully cooked and mashable. 
  4. Heat oil and add cumin. when it sizzles, add garlic and chillies and stir for 30 seconds. 
  5. Now add spinach (palak), tumeric, pepper and let it cook until the spinach is wilted and done.
  6. Laddle out the cooked dal and rice mixture and mix well. Let it cook again for 3-5 minutes.
  7. Check for the salt and add more if you like. Add more water if it is too thick.
  8. Palak khichdi is done and ready to serve.

Serve palak khichdi with roasted papad and lemon pickle and tomato raita .

If you dont have soaking time for green moong dal, just cook moong dal with enough water first until it is soft and then add rice and again cook for a whistle or two.

Palak khichdi will be equally good with yellow dal or toor dal (tuvar or rahar dal). 

{jcomments on}

 

Leave a Reply

Your email address will not be published. Required fields are marked *