Sunday, December 24, 2017

Posted by Mala at 12:00:00 AM No comments
Tasted this Khichdi on the way to Shirdi , a fortnight back...decided to make it at once...
Palak/Spinach is a store house of many phyto nutrients which have many disease prevention properties. Low in calories, replete with soluble fiber, rich in Iron and anti oxidant vitamins, excellent source of riboflavin, Vitamin K, B 6 and Folates, and is also a small source of Omega-3 fatty acids.
This nutritious spinach is combined with rice and split moong dhal. And also some green peas, which is again very nutritious.

Rice - 1/2 cup
Split moong dhal - 1/2
Spinach - 1 cup, chopped, after washing nicely
6-7 pearl Onions or   1 big Onion chopped fine
Tomatoes - 2, chopped fine
Green peas, shelled - 1/2 cup (optional)
Turmeric powder - 1/2 tsp
Chilli powder - 1/2 tsp
Kitchen king masala - 1 1/2 tsps ( if you don’t have this, you can add some jeera, dhania powder, garam masala powders…)
Water - 3 cups
Salt to taste

Initial  Seasoning
Ghee - 2 tbsps
Bay leaf - 1, broken
Ginger - a small piece, chopped fine

Final seasoning
Ghee - 2 tbsps
Curry leaves - a few
Pepper & Jeera, coarsely powdered - 2 tbsps

Recipe Cuisine: Indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 20 mts

Serves 2 

Picture below shows the washed and chopped palak, being loaded into the blender jar, and then pureed

In this picture, you can see the measured and washed  rice and moong dhal along with turmeric powder in a vessel, then the mesured hot water poured in and allowed to rest for 15 mts, then fresh green peas also added, and pressure cooked for 5-6 whistles.

A pan heated, initial seasoning done in ghee, ginger and chopped onion added and sauteed till translucent

Tomato pieces added and sauteed

Chilli powder and Kitchen king masala powder added

After the tomatoes become mushy, palak puree added and allowed to simmer for 5 minutes

Then the cooked rice - moong dhal mixture , which has been mashed nicely, is also added.

Salt to taste added

All mixed well and allowed to simmer for 5 minutes. If it is too thick, adjust the consistency by pouring required amount of hot water.

Final seasoning done in ghee and poured on top of khichdi, which you can see in the next picture.

Let it simmer for awhile, mix well and switch off.

Serve this extremely yummy and tasty, healthy and nutritious khichdi with just a bowl of fresh curds.

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* This can be made as a One pot Pressure Cooker or Instant pot recipe too, by sautéing the seasonings, then adding rice, dhal, palak purée with spice powders, and cooked. Then do the final seasoning.
* chilli powder can be replaced with green chillies too
* ginger and green chillies can be ground with palak also


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