Ingredients
Method
To Cook Plain Khichdi
- Wash basmati rice and yellow moong dal 3-4 times till water runs relatively clear.
- Add 3 cups of water. Add turmeric powder & salt to taste.
- Mix well and pressure cook for 5-6 whistles.
- Plain Khichdi is ready.
Making Palak Khichdi
- Heat oil, add cumin seeds and let them sizzle. Add a small piece of cinamon and 3 cloves. Saute for 30 seconds.
- Add finely chopped ginger, garlic and green chilles. Saute till raw smell of ginger & garlic fades away.
- Add hing, curry leaves and dry red chillies, sauté for another 30 seconds.
- Add finely chopped onions and cook till translucent.
- Add finely chopped tomato. Cover & cook till tomato softens.
- Let's add spices: Add red chilli powder, coriander powder & garam masala powder.
- Add 1/4th cup water to prevent spices from burning.
- Mix well and cook spices till oil seperates from edges.
- Add blanched palak puree (spinach puree), salt to taste and mix well.
- Cook palak for 2 minutes.
- Add the cooked plain khichdi and give it a mix. Add 1/4th cup of water. Adjust the amount of water as per your preference.
- Khichdi is normally on a softer poridge like consistency. Hence add water accordingly.
- Cover and let khichdi simmer fro 3-4 minutes.
Mean while let's make the tadka.
- Heat a teaspoon of ghee.
- Once hot, add finely sliced garlic and let them fry till they turn crisp.
- Add kashmiri red chilli powder and mix well.
- Pour this tadka on the khichdi and mix well. Keep some takda aside for garnish (optional).
- Delicious Palak Khichdi is ready.
- Serve it along with spicy pickle, papad and kadhi.