Palak Khichdi
- 45 min
- mild
- Serves 2
Palak khichdi: pressure-cooked basmati rice and moong dal in spinach puree with a garlic ghee tadka. Mild, serves 2, 45 minutes plus soaking, with video.
You’ll need: Pressure Cooker
Ingredients
Basmati Rice½ cup
Moong Dal¼ cup
Salt1¼ tsp
Water2½ cup
Turmeric Powder¾ tsp
Palak (Spinach)1
Ghee4 tbsp
Cumin1 tsp
Asafoetida¼ tsp
Green Chilli, Finely Chopped1 tbsp
Ginger, Finely Chopped2 tsp
Garlic, Finely Chopped1 tbsp
Onion, Finely Chopped½ cup
Tomato¼ cup
Coriander Powder1 tsp
Red Chilli Powder¼ tsp
Garam Masala Powder½ tsp
Lemon½
Coriander Leaves, Finely Chopped2 tbsp
Dry Red Chilli, Deseeded and Chopped2
Kasuri Methi½ tsp
Contains: milk, wheat.
Nutrition
Per 1 person, and for all 2 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 2 people |
|---|---|---|
| Energy | 636kcal | 1272kcal |
| Protein | 15g | 29g |
| Carbohydrate | 72g | 143g |
| Fat | 34g | 67g |
| Fibre | 10g | 21g |
| Sugar | 3.4g | 6.8g |
Cookd masalas for palak (spinach)
Method
Wash the rice until the water runs clear.
Wash and soak the moong dal for 30 minutes.
Add it into a pressure cooker along with the soaked moong dal, salt, water and turmeric. Pressure cook for 1 whistle, then allow the pressure to release naturally.
Bring a pot of water to a boil. Add the spinach and blanch for 1 minute.
Transfer the blanched spinach to a bowl of ice cold water.
Once it cools down, transfer it to a mixer jar and blend until smooth.
Heat ghee in a pan and add the cumin and asafoetida. Add the green chilli, ginger and garlic. Saute for a minute.
Add the onion and saute until translucent.
Add the chopped tomato along with all the powdered spices. Saute for 2 minutes or until the tomato has softened.
Add the spinach puree and saute on medium-high heat for 4-5 minutes.
Add the cooked rice mixture. Mix and adjust salt, if needed. Adjust the consistency with hot water as per preference. Add lemon juice, mix it well.
Add finely chopped coriander leaves and remove from the heat.
For the tempering, heat ghee in a pan and crackle the cumin seeds.
Add the thinly sliced garlic and dried red chilli. Saute until the garlic begins to brown lightly. Add the Kasuri methi, stir and remove from the heat.
Pour this tempering over the Khichdi. Serve with pickle, raita and papad.
Before you start
- How long does Palak Khichdi take?
- 45 minutes from start to finish. That is 15 minutes of preparation and 30 minutes of cooking.
- How many people does Palak Khichdi serve?
- 2. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Palak Khichdi vegetarian?
- Yes. No meat, no fish and no egg.
- Is Palak Khichdi spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Palak Khichdi?
- 1 Palak (Spinach), ½ cup Basmati Rice, ¼ cup Moong Dal, ½ cup Onion, ¼ cup Tomato, ½ Lemon, and a few more listed on this page.
- Do I need a pressure cooker for Palak Khichdi?
- Yes, this one is cooked under pressure.
- How many calories are in Palak Khichdi?
- About 636 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
6 notes- S
SravyaAugust 2022
AWESOMEEEEE!!!! YUMMY and soemthing you can make very quickly when working.. 💃🏻💃🏻 second time making this in this week!!! love it! I added little Curry leaf powder too.. yummmmm
- C
A Cookd cookMay 2024
It tasted yummy!
- N
Nisha UnnikrishnanJune 2022
My yummiest first ever palak kichdi taking cookdtv's help!!!! Taste, consistency, texture all approved by my hubster and my 10 YO ... what more can I ask for... long live you guys🙌
- N
Nisha UnnikrishnanJune 2022
I'm going to try this today but it'd be nice if you could give cup measurement in gms too. you know the cups we use may vary😬
- A
AmruthaFebruary 2022
It was yumm... 😋
- S
Sushmitha PriyadarshiniJanuary 2022
it was tasty and colourful and I had made it little spicier. thank you for the recipe.
