palak khichdi
Ingredients: RICE, MOONG DAL, TURMERIC, WATER, GHEE (clarified butter) · 30 min cook time · 215kcal · ~₩5,000
Ingredients
0.5cup RICE, 0.5cup MOONG DAL, 0.25tsp TURMERIC, 3cup WATER, 1tbsp GHEE (clarified butter), 1tsp CUMIN (jeera), 2pods CARDAMOM, 1inch CINNAMON, 1to_taste BAY LEAF, 1to_taste DRIED RED CHILLI, 0.5to_taste ONION, 0.5tsp GINGER GARLIC PASTE, 1slit GREEN CHILLI, 1to_taste TOMATO, 1handful PALAK (spinach), 1cup WATER, 1tsp SALT
Instructions
1. In a pressure cooker, add half cup washed rice, half cup moong dal, 1/4th tsp turmeric, and 3 cups of water.
2. Close the lid and cook for five whistles.
3. In a large kadai, add 1 tbsp ghee, 1 tsp cumin, 2 cardamom pods, 1 inch cinnamon, 1 bay leaf, and 1 dried red chilli. Saute until aromatic.
4. Add half finely chopped onion and saute well until translucent.
5. Add half tsp ginger garlic paste and 1 slit green chilli. Saute well until the raw smell disappears.
6. Add 1 finely chopped tomato and saute well until soft and mushy.
7. Take a handful of palak (spinach) and blend it into a smooth puree.
8. Add the palak puree to the kadai and mix well. Boil for 4 minutes until cooked well and the color changes.
9. Add the cooked rice and moong dal mixture to the kadai. Add 1 cup of water and 1 tsp of salt. Mix well and adjust the consistency as needed.
10. Simmer for 5 minutes until completely cooked.
11. Serve the palak khichdi hot.
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