Ingredients:
1 1/2 bunches of Palak, pureed
5 green chillies
1 big onion
1 tsp ginger paste
3 tbsp garlic chopped
2 red chilli whole
2 pieces of cloves
1 cup rice
1/2 cup moong dal
2 tomatoes, skinned and chopped
1/2 tsp garam masala
1 tsp jeera
1 tbsp ghee
Pinch of turmeric powder
1/2 tsp cumin seed powder
2 pieces of cinnamon
Method:
- In a bowl, add the washed yellow moong dal, rice, turmeric powder, salt and water.
- In a pressure cooker, add little water and keep a stand. Keep the bowl of dal and rice inside the pressure cooker.
- Cover the cooker and let the dal and rice pressure cook.
- Add the spinach leaves and water to the blender and blend them to make the palak puree.
- Once the khichdi is cooked well, get the bowl out of the pressure cooker.
- Heat ghee in a pan.
- Add half the quantity of ginger and garlic to the ghee and saute them.
- Add the chopped onions and saute them until they are golden brown in colour.
- Add the tomatoes and green chillies.
- Once the tomatoes are cooked well, add the spinach puree and garam masala to it and mix well.
- Once the ingredients are cooked well, add the khichdi to it.
- If the khichadi is dry, add water to the blender bowl and pour it in the khichdi.
- Add salt to taste to the khichdi and let it cook for about 7 minutes.
- Once cooked, get the khichdi off the flame.
- Add the tadka to the khichdi and mix well.
- After adding the tadka, cover the khichdi for about 5 minutes before serving.
- The delicious palak khichdi is ready to be served.
For tadka:
- In a small bowl, heat some ghee.
- Once the ghee is hot, add the cumin seeds, cinnamon pieces, cloves, dry red chillies, asafoetida, remaining ginger and garlic, few curry leaves and coriander leaves and mix well.
- The tadka is ready.