Lehsuni Palak Khichdi Recipe
Palak Khichdi is a wholesome variation of traditional dal khichdi. Learn to make garlicky, green Indian khichdi in a pressure cooker.
Servings: 2
Calories: 630kcal
Equipment
- Saucepan
- Blender
Ingredients
- 1 Cup white rice (short to medium grain)
- ⅓ Cup yellow moong dal
- 1 ½ teaspoon salt or to taste
- ¼ teaspoon hing (asafoetida)
- ½ inch cinnamon stick
- 2 ½ Cup water
- 1 teaspoon red chilli powder
- ½ teaspoon Garam Masala (get recipe)
Ingredients For Spinach Puree
- 2 Cup spinach leaves (palak)
- 1 green chilli
- 1 tablespoon chopped ginger
- 4 garlic cloves
Ingredients For Tempering (Tadka):
- 2 tablespoon ghee
- 1 tablespoon fine chopped or sliced garlic
- 1 teaspoon cumin seeds (jeera)
- 4 dried red chillies (preferably Kashmiri Red Chilli)
Instructions
- Combine dal and rice in a bowl. Rinse them with water 2 – 3 times. Soak them in clean water for 15 minutes.
- To blanch the spinach first, clean it and rinse with water to remove dirt particles. Next, place a bowl of ice-cold water ready.
- Boil water in a saucepan with a teaspoon of salt. Once the water starts boiling, add the cleaned spinach leaves to the hot water. Cook for about 40 – 50 seconds until the colour of the leaves turns bright green. Turn off the heat.
- Transfer the leaves immediately to the bowl of ice-cold water. This step stops the cooking process and retains the leaves green colour.
- Make a smooth puree of blanched spinach, green chilli, ginger, and garlic using one to two tablespoons of water. Keep it aside.
- Drain all the water from the soaked dal and rice. Transfer them to a pressure cooker. Add salt, asafoetida (hing), water, and cinnamon stick. Pressure Cook for two whistles over low heat. Release the steam manually.
- Open the lid, add spinach puree, and stir to combine. Simmer over low heat. Meanwhile prepare the tadka.
- For tempering, heat ghee, add dried red chillies, cumin seeds, and sliced garlic. Fry over low heat till garlic turn light golden. Turn off the heat.
- Pour lehsuni tadka over the palak khichdi. Stir to combine.
- Lehsuni Palak Khichdi is ready to serve.
Notes
- After adding spinach puree do not cook the khichdi for too long. Simmer over low heat only for 5 - 6 minutes for flavours to combine.
- Blanching spinach removes its raw taste and give the puree a beautiful green colour.
- If the khichdi is too thick, add more water while simmering it to get the desired consistency.
- This is a medium spicy khichdi. Adjust the quantity of red and green chilli to get the desired level of spiciness.
Nutrition
Calories: 630kcal | Carbohydrates: 103g | Protein: 17g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 1896mg | Potassium: 373mg | Fiber: 7g | Sugar: 2g | Vitamin A: 3251IU | Vitamin C: 15mg | Calcium: 115mg | Iron: 4mg