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