Dal Palak Khichdi
A wholesome and comforting one-pot meal with lentils, rice, and spinach.
⏱️ 35 min🍽️ Serves 1
🔥 320 kcal💪 14g protein🍚 48g carbs🥑 9g fat🌾 6g fibreper serving
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servings
Ingredients
- 🥣½ cup moong dal (split yellow lentils)
- 🍚½ cup basmati rice
- 🍃2 cups fresh spinach, chopped
- 🧅1 onion, finely chopped
- 🍅1 tomato, chopped
- 🧄1 tsp ginger-garlic paste
- 🟠½ tsp turmeric powder
- 🌿½ tsp cumin seeds
- 💨¼ tsp asafoetida (hing)
- 🧈2 tbsp ghee or oil
- 💧4 cups water
- 🧂 salt, to taste
- 🌿 fresh coriander, chopped, for garnish
Pro tips
- Adjust water quantity to achieve your preferred consistency; add more for a thinner khichdi.
- For extra flavor, temper with a pinch of garam masala at the end.
- You can add other vegetables like carrots or peas for added nutrition and color.
- Soaking dal and rice helps in faster and more even cooking.
Method
- 1Wash moong dal and basmati rice thoroughly until water runs clear; soak for 15-20 minutes, then drain.
- 2Heat ghee or oil in a pressure cooker or heavy-bottomed pot over medium heat. Add cumin seeds and asafoetida; let them splutter.
- 3Add chopped onion and sauté until translucent. Stir in ginger-garlic paste and cook for another minute until fragrant.
- 4Add chopped tomato and turmeric powder. Cook until tomatoes soften and the mixture thickens slightly.
- 5Stir in the washed and drained dal and rice, along with chopped spinach. Sauté for 2-3 minutes.
- 6Pour in water and add salt to taste. Mix well.
- 7If using a pressure cooker, close the lid and cook for 3-4 whistles on medium heat. If using a pot, cover and simmer for 20-25 minutes, or until dal and rice are tender and well cooked, stirring occasionally.
- 8Once cooked, let the pressure release naturally if using a pressure cooker. Gently mash the khichdi slightly with a spoon for a creamier consistency.
- 9Garnish with fresh chopped coriander and serve hot with a dollop of ghee, pickle, or yogurt.