Palak Khichdi Recipe

When I stumbled upon this hearty spinach and moong dal khichdi recipe, I knew I’d found the ultimate comfort dish—a warm embrace of flavor and nostalgia wrapped up in every spoonful.

I adore making meals that fuse flavor and health, and Palak Khichdi is a splendid case in point. This comforting dish is packed with spinach (palak), which makes it very high in iron and vitamins.

With basmati rice and moong dal as a base, it’s a protein-filled, hearty meal perfumed with spices like cumin and cardamom.

Palak Khichdi Recipe Ingredients

• Basmati Rice: Rich in carbohydrates, provides energy, and has a fragrant aroma.
• Moong Dal: High in protein and fiber, aids digestion, and adds a creamy texture.
• Spinach Leaves: Packed with iron and vitamins, boosts immunity, and adds a vibrant green color.
• Ghee: Adds richness and flavor, contains healthy fats, and enhances nutrient absorption.
• Cumin Seeds: Offer a nutty flavor, aid in digestion, and have antioxidant properties.
• Ginger-Garlic Paste: Provides a spicy kick, known for anti-inflammatory properties.
• Turmeric Powder: Gives a golden hue, known for antioxidants and anti-inflammatory benefits.
• Green Chili: Adds heat and spiciness, boosts metabolism, and rich in vitamin C.

Palak Khichdi Recipe Ingredient Quantities

• 1 cup basmati rice
• 1/2 cup moong dal (split yellow lentils)
• 2 cups spinach leaves, finely chopped
• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1-inch cinnamon stick
• 2 green cardamom pods
• 4 cloves
• 1 medium onion, finely chopped
• 1 teaspoon ginger-garlic paste
• 1 green chili, chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• Salt to taste
• 3 cups water
• Fresh coriander leaves, chopped (for garnish)

How to Make this Palak Khichdi Recipe

1. Wash the basmati rice and the moong dal thoroughly under cold water until the water runs clear. Let them drain and hold them in reserve.

2. In a pressure cooker or deep pan, over medium heat, warm the ghee or oil. Toss in the cumin seeds, bay leaf, an inch piece of cinnamon stick, cardamom pods, and cloves. After about a minute, when they are very fragrant, add the following.

3. Incorporate the diced onion and cook until it is no longer opaque. It is vital not to let the onion brown because this can add an undesired flavor to the final dish.

4. Stir in the ginger-garlic paste and green chili, cooking for another minute until the raw smell dissipates.

5. Incorporate the turmeric powder and coriander powder, and blend thoroughly.

6. Introduce the spinach leaves, chopped, and let them spend 2-3 minutes in a sautéing embrace until they surrender and wilt.

7. Combine the rinsed rice and moong dal with the spices and spinach. Stir well.

8. Add water and salt to taste. Mix all ingredients thoroughly.

9. When utilizing a pressure cooker, secure the lid and cook for 3 medium heat whistles. When using a pan, ensure a tight-fitting lid and let it cook on low heat for about 25-30 minutes, or until you are confident the rice and dal are fully cooked.

10. After completin’ the cookin’, allow the pressure to release naturally when usin’ a pressure cooker. Gently fluff the khichdi, add fresh coriander leaves for garnish, and serve it up hot.

Palak Khichdi Recipe Equipment Needed

1. Pressure cooker or deep pan with lid
2. Measuring cups
3. Knife
4. Cutting board
5. Fine-mesh sieve or colander
6. Spatula or wooden spoon
7. Small bowl or dish (to hold spices)
8. Teaspoon and tablespoon measuring spoons

FAQ

• Q: Can I use brown rice instead of basmati rice?A: Yes, you can use brown rice; however, you should adjust the amount of water and the cooking time because brown rice takes longer to cook.
• Q: What can I use instead of moong dal?You can use other lentils in place of those called for in the recipe, such as masoor dal or toor dal, but keep in mind that these substitutions will alter the flavor and texture.
• Q: Can I add other vegetables to this khichdi?A: Definitely! Vegetables such as peas, carrots, or potatoes can boost the taste and nutrient density.
• Q: Is there a non-dairy option for ghee?A: Yes, you can use any cooking oil of your choice, such as sunflower or olive oil, if you want to keep it dairy-free.152
• Q: How can I make this dish spicier?A: Adjust the quantity of green chili or add red chili powder as per your taste preference.
• Q: Is it possible to cook this khichdi in a pressure cooker?A: Yes, it is possible to use a pressure cooker. Combine all necessary ingredients and heat on medium for 2-3 whistles.
• Q: How should I store leftover palak khichdi?A: Leftovers can be kept in the refrigerator for up to two days, as long as they are in an airtight container. They should be reheated thoroughly before serving, yet again, the manner of which could not be demonstrated in a visual format.

Palak Khichdi Recipe Substitutions and Variations

1 cup basmati rice: Swap it for jasmine rice or brown rice for a different flavor or, ahem, healthier option.
7. Moong dal (split yellow lentils; 1/2 cup): Use these alternatives for the same quantity: Split red lentils (masoor dal) or split pigeon peas (toor dal).
Swap 2 tablespoons ghee or oil for a unique taste with you can coconut oil or butter.
1 teaspoon cumin seeds: Consider using fennel seeds or caraway seeds as an alternative.
1 green chili, chopped: Use serrano pepper or jalapeño in place of this for a heat level that’s similar.

Pro Tips

1. To enhance the flavor, toast the cumin seeds, bay leaf, cinnamon stick, cardamom pods, and cloves in a dry pan for a minute or two before adding the ghee or oil. This can release more of their essential oils and deepen the aroma.

2. For a creamier khichdi, consider partially mashing the moong dal after cooking. This texture can make the dish more cohesive and luscious.

3. To elevate the nutritional value and flavor, you can incorporate a variety of vegetables, such as peas, carrots, or bell peppers, when sautéing the onions and spices.

4. For an added layer of taste, sprinkle a bit of garam masala or a squeeze of lemon juice before serving. This can provide a vibrant pop of flavor.

5. If you prefer a more aromatic garnish, lightly fry some additional cumin seeds and thinly sliced garlic in ghee until golden, and drizzle over the finished dish before adding the coriander leaves.