Khichdi is a dish in South Asian cuisine made of rice and lentils (dal), but other variations include bajra and mung dal. The dish is widely prepared in many Indian states, such as Haryana, Rajasthan, Gujarat, Tamilnadu, Bengal, Assam, Bihar, Jharkhand, Uttar Pradesh, Odisha, and Maharashtra.
Palak Khichdi is a healthy variant of Khichdi made from Spinach. It is nutritious and can be made easily at home with seasonal produce - Spinach as it is a Winter leafy vegetable!
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Ingredients:
Healthy Dal Palak Khichdi | दाल पालक खिचड़ी बनाने की विधि | Khichdi Recipe | Chef Ashok
ingredients:-
.100 gm basmati rice
.100 arhar dal / moong dal
1 small onion
1 tomato
1 bunch spinach
1 tsp chop garlic
1 tsp chop ginger
1 tbsp chop green chilli
1/2 tsp turmeric powder
1.5 tbsp desi ghee
1 tsp cumin seeds
1 pinch hing
1/2 tsp coriander powder
1/2 tsp cumin powder
chop coriander
1/4 tsp kasoori methi
2 whole red chilli
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.
Негізгі бет Тәжірибелік нұсқаулар және стиль Palak khichdi | spinach khichri | पालक खिचड़ी | palak and lentil rice porridge | recipe by mateena
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