Palak khichdi is a one pot nutritious meal of mung lentils and rice with spinach (palak), onions, tomatoes, peanuts, herbs and spices. This dish is simple to organize in addition to wholesome. On this palak khichdi, the addition of spinach and peanuts offers quite a lot of vitamin enhance to the in any other case wholesome khichdi.
This recipe of palak khichdi was shared with me by my sister. On this recipe, I’ve included peanuts not just for the dietary profit but additionally for the good texture they offer to the in any other case easy khichdi.
Being from Indian state of Maharashtra, I’m used to having peanuts in lots of recipes like Poha and a few dry vegetable dishes. I additionally make a spicy and scorching peanut – inexperienced chili combination referred to as as ‘thecha’ within the Marathi language. In actual fact, peanuts and cashews are two of my favourite substances so as to add crunch and texture to many recipes.
The palak khichdi has a consistency like that of thick porridge and never like that of a Pulao. You may simply regulate the consistency as per your desire by including much less or extra water. It’s simple to digest and makes glorious meals for small children and convalescing folks.
If making for small children or folks recovering from sickness then skip including pungent spices like inexperienced chili, crimson chili powder. Preserving in thoughts the well being issue you may also omit the spices or among the substances from the recipe.
When you have nut allergy then don’t add peanuts. I make this rice dish even with out peanuts every so often and it tastes good.
For a vegan palak khichdi use a neutral-flavored oil as a substitute of ghee. Additionally, don’t drizzle the palak khichdi with oil whereas serving.
Different related recipes you may make with palak and rice are:
Serve palak khichdi scorching or heat with plain curd/yogurt or raita or with pickle.
Step-by-Step Information
Learn how to make Palak Khichdi
1. Choose and rinse each ½ cup rice and ½ cup moong dal collectively in water utilizing a colander or strainer.
You should utilize any number of non-sticky short-grained, medium-grained or long-grained rice like basmati rice.
For the mung lentils, I all the time use husked and cut up yellow mung lentils. However you possibly can add cut up lentils with the inexperienced husks.
2. In a bowl, soak them collectively in sufficient water for about half-hour.
3. Measure and preserve all of the substances prepared.
4. Rinse some palak or spinach leaves properly in contemporary water. Take an approximate portion of the spinach leaves that may yield about 2 cups of chopped spinach.
5. Drain all of the water after which chop the leaves. Measure and add 2 cups of chopped spinach leaves in a mixer or blender.
6. Including little or no water, make a easy puree of spinach.
7. Hold the spinach puree apart.
Making Palak Khichdi
8. Warmth ghee or oil in a 3 litre stovetop stress cooker. Then add the next substances:
- ½ teaspoon caraway seeds (or cumin seeds)
- 1 inch cinnamon
- 1 tej patta (Indian bay leaf)
- 2 cloves
- 2 inexperienced cardamoms
You may also make this palak khichdi in On the spot pot or pan including water as wanted.
9. On low to medium low warmth, fry the entire spices for some seconds until they change into aromatic.
10. Add 1 medium sized finely chopped onion (about ⅓ cup chopped onions)
11. Saute stirring usually until they change into golden.
12. Then add 1 teaspoon ginger-garlic paste and 1 chopped inexperienced chili.
13. Saute for some seconds on low to medium-low warmth or until the uncooked aroma of the ginger and garlic goes away.
14. Then add 1 medium-sized tomato, chopped finely (about ½ cup chopped tomato).
15. Saute stirring usually until the tomatoes start to melt.
16. Then add ¼ teaspoon turmeric powder and 1 pinch of asafoetida (hing).
To make this dish gluten-free omit the asafoetida or use gluten-free asafoetida.
17. Stir and blend properly.
18. Now add ¼ or ⅓ cup of uncooked peanuts and 1 medium-sized chopped potato.
The addition of potatoes is non-compulsory and will be skipped.
19. Saute for about 2 minutes.
20. Add the ready spinach puree.
21. Proceed to saute the spinach puree for two to three minutes on low to medium-low warmth.
22. Drain all of the water from the rice and moong dal.
23. Add the strained rice and moong dal to the combination in stress cooker.
24. Stir and blend properly.
Cooking palak khichdi
25. Pour 3.5 to 4 cups of water.
26. Add salt as required. Stir and blend properly. Verify the style of the liquid and it needs to be barely salty.
27. Strain prepare dinner on medium warmth for five to six whistles. As soon as the stress settles down by itself, then solely take away the lid. Verify the consistency of the palak dal khichdi.
30. If the palak khichdi appears thick, then you possibly can add some scorching water and simmer for a couple of minutes.
Bear in mind to stir usually as in any other case the spinach khichdi will get caught on the backside. If it seems skinny, then simmer until you get the specified consistency.
31. Whereas serving, pour the palak khichdi in bowls or plates and high with ½ to 1 teaspoon of ghee, if most popular.
32. Serve the palak khichdi scorching or heat with plain curd (yogurt) or raita or a easy vegetable salad or papad.
It makes for a filling and wholesome meal that you would be able to put together for lunch or dinner.
Few extra tasty khichdi varieties:
Vegan Recipes
Dal (Lentils) & Legumes
Breakfast Recipes
North Indian Meals
In the event you made this recipe, please remember to price it within the recipe card beneath. Sign Up for my e mail e-newsletter or you possibly can comply with me on Instagram, Facebook, Youtube, Pinterest or Twitter for extra vegetarian inspirations.
By Dassana Amit
Palak khichdi is a one pot nutritious meal of mung lentils and rice with spinach (palak), onions, tomatoes, peanuts, herbs and spices.
Prep Time 30 minutes
Prepare dinner Time 10 minutes
Complete Time 40 minutes
Servings 3
Items
Stop your display from going darkish whereas making the recipe
This Palak Khichdi submit from the archives (January 2014) has been republished and up to date on 25 September 2021.
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