Palak Khichdi
A simple, nutritious one-pot meal blending rice, lentils and spinach for a comforting, healthy dinner or lunch.
Ingredients
Equipment
Method
- Wash the moong dal and rice thoroughly and soak them together for about 15-20 minutes. Then drain and set aside.
- Chop the spinach roughly and blend it with 1 cup water to make a smooth spinach purée. Keep aside.
- Heat ghee or oil in a pressure cooker on medium flame. Add cumin seeds and let them crackle for a few seconds. If using, add chopped green chilli and sauté briefly.
- Add the soaked dal and rice to the cooker. Stir in turmeric powder, red chilli powder (if using) and salt. Mix well.
- Pour in about 2 cups water, close the lid, and cook under pressure for 2–3 whistles (or until dal and rice are soft).
- Once pressure releases naturally, open the cooker and gently stir rice-dal mixture to fluff up.
- Now add the spinach purée. If needed, add extra water to reach desired consistency. Mix well and simmer for 2–3 minutes on low flame.
- Switch off flame. Serve hot, with a spoonful of ghee on top if desired. Optionally garnish with chopped coriander.
Notes
You can substitute part of rice with brown rice or add vegetables like carrots or peas for extra fiber. Use minimal ghee for a lighter meal.