Palak Khichdi | Spinach Khichdi | Spinach and Lentil Rice Porridge | Healthy Recipes | Cookd

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Palak Khichdi is a healthy and vibrand #SpinachandLentilRicePorridge. This #PalakKhichdi is made using spinach, basmati rice, and yellow moong dal. You can now make this #SpinachKichdi with Cookd's simple recipe and serve it hot. Do try this recipe and share your feedback with us.

Palak Khichdi Recipe:

To Pressure Cook:

Basmati Rice - ½ Cup
Yellow Moong Dal - ¼ Cup
Turmeric Powder - ½ tsp
Salt - ½ tsp
Water - 2 Cups

For the Spinach Puree:

Water - As Needed
Spinach - 1 Bunch
Cold Water - As Needed

Other Ingredients:

Ghee - 2 tbsp
Cumin - ½ tsp
Asafoetida/Hing Powder - ¼ tsp
Green Chilli (finely chopped) - 1 tbsp
Garlic (finely chopped) - 1 tbsp
Ginger (finely chopped) - 2 tsp
Onion (finely chopped) - ½ Cup
Tomato (finely chopped) - ¼ Cup
Turmeric Powder - ¼ tsp
Coriander Powder - 1 tsp
Red Chilli Powder - ¼ tsp
Garam Masala Powder - ½ tsp
Salt - ¾ tsp
Hot Water (if needed) - ½ Cup
Coriander Leaves (finely chopped) - 2 tbsp

Tadka/Tempering:

Ghee - 2 tbsp
Cumin - ½ tsp
Garlic (thinly sliced) - 1 tbsp
Dried Red Chilli (torn) - 2 nos
Kasuri Methi - ½ tsp

Cooking Instructions:

1. Wash the moong dal and soak for 30 minutes.

2. Wash the rice until the water runs clear. Add it into a pressure cooker along with the soaked moong dal, salt, water and turmeric.

3. Pressure cook for 1 whistle, then allow the pressure to release naturally.

4. Bring a pot of water to a boil. Add the spinach and blanch for 1 minute.

5. Transfer the blanched spinach to a bowl of ice cold water.

6. Once it cools down, transfer it to a mixer jar and blend until smooth.
7. Heat ghee in a pan and add the cumin and asafoetida.

8. Add the green chilli, ginger and garlic. Saute for a minute.

9. Add the onion and saute until translucent.

10. Add the chopped tomato along with all the powdered spices. Saute for 2 minutes or until the tomato has softened.

11. Add the spinach puree and saute on medium-high heat for 4-5 minutes.

12. Add water and then the cooked rice mixture. Mix and adjust salt, if needed. Adjust the consistency with hot water as per preference.

13. Add finely chopped coriander leaves and remove from the heat.

15. For the tempering, heat ghee in a pan and crackle the cumin seeds.

16. 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.

17. Pour this tempering over the Khichdi. Serve with pickle, raita and papad.

Cooking Tips:

1. Adding the blanched spinach to ice cold water stops the cooking process and helps to preserve the bright green colour of the spinach.

2. You can use any other type of rice as well.

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