Palak Khichdi

By Hebbars Kitchen · 45 min

Ingredients

Instructions

1. Rinse 1 cup basmati rice, ½ cup moong dal and ½ cup toor dal, then soak them for 15 minutes.
2. Drain the water and put the rice and dals into a pressure cooker.
3. Add ½ tsp turmeric, ½ tsp ghee and 4 cups water. Cover and pressure cook for 2 whistles.
4. Boil enough water to blanch 1 bunch of palak, then plunge the palak into cold water to keep its green colour.
5. Blend the palak with a few coriander leaves, a few mint leaves, 3 garlic cloves, 1 inch ginger and 4 chillies to a smooth paste. Set aside.
6. Heat 2 tbsp oil, then add 1 tsp cumin and a pinch of hing.
7. Add 1 finely chopped onion and sauté until soft.
8. On low heat, add ½ tsp cumin powder, ½ tsp coriander powder and 1 tsp garam masala. Sauté until aromatic.
9. Add 2 finely chopped tomatoes and sauté until soft.
10. Add the palak paste and cook well.
11. Add the cooked rice and dal, 1½ cups water and 1 tsp salt, and mix gently.
12. Boil for 5 minutes, adjusting the consistency as needed.
13. Heat 1 tbsp ghee and fry 5 sliced garlic cloves until golden brown.
14. Turn off the heat, stir in ¼ tsp chilli powder, then pour this tempering over the khichdi and mix well.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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