We love our Khichdis and so this week we made Palak Dal Khichdi. This warm and comforting one-dish meal was our lunch on a relatively chilly winter day.
I try to cook with greens at least twice a week and this week I used Spinach to make this comforting Palak Dal Khichdi. You don’t need much by way of accompaniments to enjoy this comfort food. You could, if you so wish, serve it with Papad or Raita.
Adding spinach to the protein-rich Dal Khichdi also makes it rich in iron. As a result, this dish is as nutritious as it is delicious. What more could you ask for!
Do also tr my recipe for the simple Dal Khichdi!
More About This Palak Dal Khichdi
- I made this batch with just Moong Dal, but I often also add a bit of Chana Dal and Masoor Dal as well. You could use 1/3 cup Moong Dal and 2 tbsp each of Chana Dal and Masoor Dal.
- While I used Basmati Rice in this recipe, you could use any short grain rice as well.
- While I used a good amount of Palak in this recipe, but did not add huge amounts because I did not want the taste of spinach to overwhelm the taste buds.
- The fried garlic I added at the end gives this dish a fabulous flavour but is entirely optional.
- For a vegan version of this dish, replace ghee with oil.
More Recipes With Spinach
- Moong Dal Palak Khichdi (Cooked in Buttermilk)
- Lasooni Palak | Garlicky Spinach Curry | Lehsuni Palak
- Aloo Palak (Potato in Spinach Gravy)
- Hara Bhara Kabab – A Mumbai Restaurant Favourite
How To Make Palak Dal Khichdi
-
Cooking the Moong Dal and Rice
- Wash 1/2 cup Moong Dal and then soak it in 1.5 cups water for 30 minutes.
- Drain all the water from the soaked Moong Dal.
- Wash 1 cup Basmati Rice well under running water and then soak it for 10 minutes in 2 cups water.
- Drain all the water from the soaked rice.
- Mix together the soaked dal and rice with 1/2 tsp turmeric and 4 cups water.
- Pressure cook for 3 to 4 whistles.
- Let the pressure cook depressurize and then open it.
- Using a ladle, mix the cooked dal and rice well.
- Set aside.
- Wash 1/2 cup Moong Dal and then soak it in 1.5 cups water for 30 minutes.
-
Making the Palak Puree
- Boil 1.5 litres of water.
- Turn off the heat and immediately add 3 cups of finely chopped spinach.
- Mix with a spoon to ensure the spinach in submerged in the hot water and let it blanch in the hot water for 5 minutes.
- While the spinach is blanching, to another vessel, add 1 litre water and a few ice-cubes.
- After 5 minutes, drain all the hot water from the spinach.
- Immediately transfer the spinach in the ice-cold water.
- Let the spinach cool in the cold water for 3 to 4 minutes and then drain all the water from it.
- Now puree the spinach with 1 or 2 green chillies to a smooth paste.
-
Making the Palak Dal Khichdi
- In a heavy bottomed vessel or kadhai, heat 1 tbsp ghee.
- Add 1 tsp cumin and stir-fry till it starts to change colour.
- Now add 1 cup finely chopped onion, 1 tsp finely chopped garlic, and 1/2 tsp grated ginger; and stir-fry till the mix is aromatic.
- Next, add 1/2 cup finely chopped tomato and stir-fry till the tomato pieces are soft and mushy.
- Now is the time to add 1 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp red chilli powder, and 1/2 tsp turmeric.
- Stir-fry for a few seconds.
- Add 1/4 cup water and some salt, and mix well.
- Let the mix cook for 2 to 3 minutes.
- Now add the Palak Puree and mix well.
- Add the cooked rice and moong dal mix, and mix well.
- Add some water to adjust the consistency and let the Palak Dal Khichdi cook for 4 to 5 minutes.
- Turn off the heat and let the Khichdi rest for 10 minutes.
-
The Optional Garlic Tempering
- In a tempering ladle or small kadhai, over medium flame, melt 1/2 tbsp of ghee.
- Add 1.5 tbsp finely sliced garlic and stir-fry till golden.
- Add the fried garlic to the Palak Dal Khichdi and mix well.
- Serve the hot Palak Dal Khichdi by itself, or with raita and papad.
Recipe for Palak Dal Khichdi
Palak Dal Khichdi
Palak Dal Khichdi is comfort food at its best. In fact, this delicious one-dish meal is a great way to include substantial amount of Spinach into your every day meals.
Equipment
- Pressure Cooker (5 litres capacity minimum)
- Heavy bottomed kadhai or vessel (2.5 litres capacity minimum)
- 2 Bowls (1/2 litre capacity)
- 2 Vessels (1.5 litre capacity)
- Colander
- Ladle
- Small Kadai or Tempering Ladle
- Chopping Board
- Knife
Ingredients
- 1 Cup Rice
- 1 Cup Moong Dal
- 3 Cups Spinach (Finely Chopped)
- 1 Cup Onion (Finely Chopped)
- 1/2 Cup Tomato (Finely Chopped)
- 2 Green Chillies
Spices
- 3/4 tsp Turmeric
- 1.5 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/2 tsp Red Chilli Powder
- 1 tsp Garlic (Finely Chopped)
- 1/2 tsp Ginger (Grated)
Other Ingredients
- 1 tbsp Ghee
- 1 tsp Cumin
Optional Tempering
- 1/2 tbsp Ghee
- 1 tbsp Garlic (Finely Chopped)
Instructions
Cooking the Moong Dal and Rice
- Wash 1/2 cup Moong Dal and then soak it in 1.5 cups water for 30 minutes.
- Drain all the water from the soaked Moong Dal.
- Wash 1 cup Basmati Rice well under running water and then soak it for 10 minutes in 2 cups water.
- Drain all the water from the soaked rice.
- Mix together the soaked dal and rice with 1/2 tsp turmeric and 4 cups water.
- Pressure cook for 3 to 4 whistles.
- Let the pressure cook depressurize and then open it.
- Using a ladle, mix the cooked dal and rice well; and set aside.
Making the Palak Puree
- Boil 1.5 litres of water.
- Turn off the heat and immediately add 3 cups of finely chopped spinach.
- Mix with a spoon to ensure the spinach in submerged in the hot water and let it blanch in the hot water for 5 minutes.
- While the spinach is blanching, to another vessel, add 1 litre water and a few ice-cubes.
- After 5 minutes, drain all the hot water and immediately transfer the spinach in the ice-cold water.
- Let the spinach cool in the cold water for 3 to 4 minutes and then drain all the water from it.
- Now puree the spinach with 1 or 2 green chillies to a smooth paste.
Making the Palak Dal Khichdi
- In a heavy bottomed vessel or kadhai, heat 1 tbsp ghee.
- Add 1 tsp cumin and stir-fry till it starts to change colour.
- Now add 1 cup finely chopped onion, 1 tsp finely chopped garlic, and 1/2 tsp grated ginger; and stir-fry till the mix is aromatic.
- Next, add 1/2 cup finely chopped tomato and stir-fry till the tomato pieces are soft ad mushy.
- Now is the time to add 1 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp red chilli powder, and 1/2 tsp turmeric.
- Stir-fry for a few seconds.
- Add 1/4 cup water and some salt, and mix well. Let the mix cook for 2 to 3 minutes.
- Now add the Palak Puree and mix well.
- Add the cooked rice and moong dal mix, and mix well.
- Add some water to adjust the consistency and let the Palak Dal Khichdi cook for 4 to 5 minutes.
- Turn off the heat and let the Khichdi rest for 10 minutes.
The Optional Garlic Tempering
- In a tempering ladle or small kadhai, over medium flame, melt 1/2 tbsp of ghee.
- Add 1.5 tbsp finely sliced garlic and stir-fry till golden.
- Add the fried garlic to the Palak Dal Khichdi and mix well.
- Serve the hot Palak Dal Khichdi by itself, or with raita and papad.
Nutrition
Calories: 293 kcalCarbohydrates: 51 gProtein: 12 gFat: 5 gSaturated Fat: 2 gPolyunsaturated Fat: 0.3 gMonounsaturated Fat: 1 gCholesterol: 10 mgSodium: 79 mgPotassium: 217 mgFiber: 6 gSugar: 3 gVitamin A: 1631 IUVitamin C: 10 mgCalcium: 55 mgIron: 2 mg
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