PALAK KHICHDI

Khichdi is a great comfort food but at my place no one likes it except me. But after that I used to make it once in a month or especially on those days I am lazy to prepare anything else fancy. This  palak khichdi is specially prepared on my hubby’s demand as he watched a video somewhere and got tempted to taste it. So this is one other recipe which I tried it on his request and I must tell you this is so appealing that I can’t explain in words. It tastes delicious and so satisfying we don’t need a fancy meal to satisfy ourselves. Sometimes small things makes a big difference and this palak khichdi is one such entity. It is a great one pot meal and can be a good lunch box recipe too. It is also a great way eat palak and it helps to make khichdi looks more attractive. There are few ways of making palak khichdi and also using different dal. You can add any dal of your choice. It is very easy to prepare and perfect for lunch or dinner. It requires minimal effort with basic ingredients available  in your pantry. You can pair it with pickles, papad and curds or you can have it as it is. Here I served it with pomegranate  raita. The addition of palak and vegetables makes it extra nutritious and makes it a wholesome meal. One can add chopped palak but adding palak puree gives a nice green colour to the khichdi which is very inviting.  On days when you want to eat something light and healthy, you can just cook this dish and enjoy the taste as well as take care of your calorie intake. This khichdi has a pleasing green colour that makes it very appetizing.

INGREDIENTS:

2 Cups roughly chopped Palak / Spinach

1 Cup Long Grained Rice [Basamati]

½ Cup Yellow Moong Dal [ split yellow lentil]

FOR SEASONING:

½ teaspoon Turmeric Powder

Salt as needed

3 tablespoon Ghee / Clarified Butter

2 teaspoon Garlic Paste

1 teaspoon Ginger Paste

¼ Cup chopped Onion

½ Cup chopped Tomato

½ teaspoon Garam Masala

FOR TEMPERING:

1 Small Stick Cinnamon

2 Cloves

1 Cardamom

1 teaspoon Cumin Seeds

1 sprig Curry Leaves

1 Whole Dry Kashmiri Chilli, broken into pieces

1 tablespoon chopped Garlic

1 tablespoon chopped Green Chillies

To Serve With:

Raita / Curd/ Pickle

Roasted Papad

METHOD:

STEP 1 – Combine dal and rice in enough water in a deep bowl, wash it and soak for 30 minutes.

STEP 2 – Drain well and keep aside.

STEP 3 – Combine spinach and 2 tablespoon water in a mixer and blend till smooth paste. Keep it aside.

STEP 4 – Combine rice and dal with turmeric powder, salt and 3 cups of water in a pressure cooker, mix well and pressure ccok for 3 whistles.

STEP 5 – Allow the steam to escape before opening the lid. Let it cool for some time.

STEP 6 – Heat 2 tablespoon ghee in a deep and wide pan. Add chopped garlic and ginger and sauté for few seconds on medium heat.

STEP 7 – Add chopped onion and tomato in it and sauté well till the raw smell vanish. Stir it occasionally.

STEP 8 – Add palak puree in it with chilli powder and garam masala powder and mix well. Cook on medium flame for 2-3 minutes.

STEP 9 – Now add cooked dal-rice mixture in it and give a nice stir to mix it well.

Add ½ cup water, mix and adjust salt

and other spices according to your taste.

STEP 10 – Heat remaining 1 tablespoon ghee in a small tempering pan.

STEP 11 – Add the whole spices under title ‘ FOR TEMPERING’ in it and sauté on a medium flame for 1 minute.

STEP 12 – Add garlic and green chillies and sauté well for 30 seconds.

STEP 13 – Pour this tempering over the prepared palak khichdi and mix well. Serve it hot.

Serve the palak khichdi hot with plain curd/ raita or simple vegetable salad.