Lasooni Palak Khichdi | Healthy Khichdi Recipe | Moong Dal Khichdi | Easy & quick reipe at home

Palak is a very versatile green leafy vegetable full of iron & we are sure that all the mommies out there are on a look out for ways to incorporate this veggi into your little ones meal. Lasooni Palak Khichdi is the perfect dish for you. Do give it a try & let us know in the comments section below.

Ingredients:

¼ cup Yellow Moong dal (skinless)

½ cup Basmati Rice

1 tsp Salt

¼ tsp Turmeric Powder

Water as required



For spinach puree:

1 bunch Spinach

A pinch of Salt

Fresh Mint Leaves

Fresh Coriander

2 Green Chillies

2-3 Garlic Cloves



For tadka:

1 tbsp Ghee

1 tsp Jeera

½ tsp Hing

1 tsp Ginger Paste

2 tbsp Garlic, chopped

2 Dried Red Chillies

1 Onions, chopped

1 Tomato, chopped



Powdered spices:

1 tbsp Coriander Powder

1 tsp Jeera Powder

1 tsp Garam Masala



2nd tadka:

1 tbsp Ghee

3-4 Garlic Cloves, sliced

2-3 Dried Red Chillies

½ tsp Kashmiri Red Chilli Powder



Method:

Thoroughly wash the rice and yellow moong dal, add enough water & soak them for at least half an hour.

Once soaked, strain the water and transfer in the pressure cooker, further add salt & turmeric

powder and add water.

Pressure cook for 2 whistles on medium heat, once whistled, switch off the flame and allow the pressure cooker to cool.

For blanching spinach, set water for boiling in a stock pot, add a pinch of salt and the washed spinach leaves, and cook briefly for 15-30 seconds, immediately dip into ice cold water to retain its color.

Transfer the blanched spinach in a blending jar, further add, fresh mint leaves, fresh coriander, green chillies & garlic, blend into a fine puree. Keep aside.

Set a pan on medium high heat, add ghee & jeera, allow the jeera to crackle, further add, hing, ginger, garlic & broken red chillies, cook them for a minute on medium high heat.

Further add onions & continue to cook on medium high heat, until translucent.

Once the onions turn translucent, low down the heat to medium heat & add the tomatoes, salt to taste & powdered spices, stir and cook for 2-3 minutes. Cook well until the tomatoes are mushy.

Once the tomatoes are mushy, add the spinach puree, stir & cook for 4-5 minutes on medium flame.

After cooking for 4-5 minutes, add the cooked moong dal & rice & cook for 3-4 Minutes.

For 2nd tadka, heat ghee in a tadka pan, add garlic and cook until the garlic turns light golden brown in color, further add, whole red chillies and red chilli powder. Pour the tadka over the khichdi and serve hot, with raita.

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