Delicious & Easy Palak KhichdiVeg
Enjoy a wholesome and nutritious meal with this quick Palak Khichdi recipe. This classic Indian dish combines healthy yellow moong dal and rice with fresh, vibrant spinach puree. Perfectly seasoned with aromatic spices, ginger, garlic, and finished with a flavorful tempering of ghee and whole spices, it is a comforting, one-pot meal ideal for busy days. Simple to prepare and naturally satiating, this spinach-infused khichdi is a perfect balance of taste and health in every bite.
Ingredients
Main Ingredients:
1 bunch Spinach Leaves
1 cup Basmati Rice
1 cup Green Gram Dal (Moong Dal)
1 large Onion
2 nos. Tomato (chopped)
5 nos. Green Chilli
Aromatics & Spices:
1 tsp Ginger Paste
3 tbsp Garlic (chopped)
1 tbsp Clarified Butter (Ghee)
1 tsp Cumin Seeds
1 tsp Garam masala Powder (Hot Spices)
pinch Turmeric Powder
1 tsp Cumin Powder
pinch Asafoetida Powder (Hing)
Whole Spices (for Tadka):
2 nos. Dry Red Chilli
2 piece Cloves
2 piece Cinnamon
few Curry Leaves
few Coriander Leaves (chopped)
to taste Salt
Instructions
1
In a bowl, combine the washed yellow moong dal, rice, a pinch of turmeric powder, salt, and water.
2
Place a stand inside a pressure cooker with a little water, then set the bowl inside.
3
Cover the cooker and pressure cook until the dal and rice are soft.
4
While the khichdi is cooking, place the spinach leaves and a little water into a blender.
5
Blend until smooth to create the palak puree.
6
Heat ghee in a pan. Add half of the ginger and garlic and sauté briefly.
7
Add the chopped onions and cook until they turn golden brown.
8
Stir in the chopped tomatoes and green chillies. Cook until the tomatoes are soft.
9
Add the spinach puree and garam masala to the pan. Mix well and cook for 6–7 minutes.
10
Add the cooked rice and dal mixture to the pan. If the consistency is too dry, add a little water (using the blender jar helps incorporate any leftover puree).
11
Season with salt to taste and let the khichdi simmer for about 7 minutes.
12
In a small separate bowl, heat fresh ghee.
13
Add the cumin seeds, cinnamon pieces, cloves, dry red chillies, asafoetida, the remaining ginger and garlic, a few curry leaves, and coriander leaves. Mix well.
14
Pour the prepared tadka over the cooked khichdi and mix well.
15
Cover the khichdi for 5 minutes before serving to let the flavors meld together.
