Introduction:
Palak khichdi recipe is a hearty and healthy dish that blends spinach (palak) with rice and lentils, making it an ideal one-pot supper for any day of the week. This tasty khichdi is not only warming but also extremely gratifying, thanks to its high vitamin, mineral, and protein content. In this post, we’ll look at a simple but tasty palak khichdi recipe that will quickly become a kitchen staple.
Ingredients for Palak khichdi recipe:
For Palak Khichdi:
- 1 cup rice (preferably short-grain or basmati)
- 1/2 cup split yellow mung dal (moong dal)
- 2 cups chopped spinach leaves (palak)
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2 green chilies, slit lengthwise
- 1-inch piece of ginger, grated
- 3 cloves garlic, minced
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- Salt to taste
- 2 tablespoons ghee or oil
- 4 cups water
- Fresh coriander leaves for garnish
Step-by-Step Palak khichdi recipe:
Step 1: Prepare the Ingredients:
Rinse the rice and mung dal in cold water until completely clear. Soak them in water for about 30 minutes before draining and setting aside.
Wash the spinach leaves completely before chopping them finely. Keep aside.
Finely chop the onion, tomatoes, and green chilies. Grate the ginger. Mince the garlic cloves.
Step 2: Sauté the aromatics.
Heat ghee or oil in a pressure cooker or big saucepan over medium heat.
Allow the cumin seeds to sputter.
Add the chopped onions, ginger, and garlic to the saucepan. Sauté the onions until they become transparent.
Stir in the chopped tomatoes and green chilies. Cook the tomatoes until they’re soft and mushy.
Step 3: Add Spices:
Add turmeric, cumin, coriander, and garam masala to the pot. Stir thoroughly to mix.
Cook the spices for one minute to release their flavors.
Step 4: Cook the Rice and Dal.
Place the soaked and drained rice and mung dal in the pot. Mix thoroughly with the onion and tomato masala.
Pour in 4 cups water and season with salt to taste.
Close the pressure cooker lid and cook for 3-4 whistles over medium heat. If using a pot, cover and heat until the rice and dal are mushy and fully cooked.
Step 5: Add Spinach:
When the pressure naturally releases, or if using a pot, carefully open the lid.
Incorporate the chopped spinach into the cooked rice and dal combination.
Mix thoroughly until the spinach has wilted and blended into the khichdi.
Step 6: Serve and garnish.
Transfer the Palak Khichdi to a serving plate.
Garnish with chopped coriander leaves for a punch of freshness.
Serve hot, with ghee or yogurt on the side.
Additional Tips for Palak khichdi recipe:
Variations: For increased nutrition and flavor, mix in carrots, peas, or potatoes with the khichdi.
Texture: To adjust the consistency of the khichdi, add more or less water as desired. Some like it thick, while others want it somewhat runny.
Spice Level: Adjust the amount of green chilies or add red chili powder if you want it spicier.
Protein Boost: To increase the protein value of the khichdi, add paneer cubes, tofu, or cooked eggs while serving.
Leftovers: Palak khichdi tastes even better the next day since the flavors grow further. Refrigerate any leftovers in an airtight jar for up to 2-3 days.
Conclusion:
Palak khichdi recipe is not only a warm dinner, but also a wholesome and nutritious one that the entire family may enjoy. With its basic but tasty components, it’s easy to see why this meal is so popular in Indian households. So, the next time you’re searching for a quick and healthy lunch choice, try this palak khichdi recipe and enjoy the benefits of spinach-infused comfort food.
You might also like:Â Crispy and Delicious: Authentic Aloo Tikki Recipe for Every Occasion