Go Back
–+ servings
PALAK-KHICHDI-RECIPE
Print Recipe
5 from 1 vote

Palak Khichdi

Palak Khichdi- a very healthy spinach, rice and lentil one pot meal
Prep Time10 minutes
Cook Time14 minutes
Course: comfort food, Lunch box Recipe, lunch recipe, Main Course
Cuisine: Indian Cuisine
Keyword: comfort food, hari khichdi, khichdi, no onion and garlic, palak khichdi, palak recipe, quick and easy
Servings: 5 person
Author: Anjana Chaturvedi

Equipment

  • pressure cooker

Ingredients

  • 1 cup Short Grain Rice
  • 1/3 cup Yellow Lentil / Moong Daal (dhuli huee)
  • To taste Salt / Namak
  • 1/3 tsp Asafoetida / Hing powder
  • pinch Garam Masala Powder
  • 1.5 tbsp Lemon Juice / Nimbu Ka Ras

Spinach Puree

  • 2 big bunch Spinach leaves/ palak patta
  • 4 Green Chillies / Hari Mirch
  • 1.5 inch Ginger / Adrak chopped
  • few Fresh Mint Leaves/ Pudina

Tempering

  • 4 tbsp Clarified Butter / Desi Ghee
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Asafoetida / Hing powder
  • 2 Dried Red Chilli, Whole
  • 2 Cloves / Lavang

Instructions

  • Mix and wash rice and daal 2-3 times and soak both in water for 10-15 minutes.
  • Wash spinach very well 2-3 times in enough water and then drain.
  • Boil water in a big pan and add 1 tsp salt in it, when water start to boil then add the spinach in it , cook for around a minute or tillit start to wilt.
  • Take out the spinach and add in the chilled ice water bowl, it helps to retain the green color of the spinach. let it in cold water for 5 minute or till it cool down completely.
  • Squeeze out the spinach from the water and add in the mixer jar along with green chilies ,ginger and the mint leaves and make a fine puree. Keep aside.
  • Add the soaked rice and daal with asafoetida, salt , a tsp of ghee and add 4 cup of water .
  • Pressure cook for 2 whistles on medium heat.
  • Open the cooker when it cool down completely.
  • Open the cooker and mix with the ladle and now add the spinach puree and salt and mix.
  • Adjust the consistency by adding hot boiling water and some salt if needed. The thickness of the khichdi depends of individual preference so add water accordingly.
  • Simmer on low heat for 5 minutes.
  • Tadka- heat ghee in a small pan and add cumin seeds , when it turn golden then add asafoetida, dried red chilies and cloves.
  • Pour the tadka over the khichdi and switch off the heat.
  • Add lemon juice and garam masala and mix the khichdi.
  • Serve hot palak khichdi with dahi, papad and achar.