Palak khichdi
Time to cook
45 minutes
Difficulty
Easy
Serves
2
A nutritious vegetarian dish made with lentils, spinach, rice, ghee, earthy cumin, and warming garam masala.
Ingredients
Short Grain White Rice
0.5 cup
Yellow Split Moong Dal
0.25 tsp
Kosher Salt
0.5 tsp
Water
1.5 cup
Picador Chillies
2.5 tbsp
Baby Spinach
6 cup
Fresh Garlic
3 clove
Fresh Ginger
0.25 inch
Pure Cow Ghee
1.25 tbsp
Cumin Seeds
0.5 tsp
Yellow Onion Raw
1 small
Garam Masala
0.5 tsp
Kosher Salt
0.5 tsp
Step-by-step instructions to cook
Prep
Rinse the rice and lentils thoroughly and drain the water
Combine rice, lentils, water, and salt in a pressure cooker and cook for 15-20 minutes or until you hear 3 whistles.
In a separate pot, boil some water and add green chilies and baby spinach to it.
Blanch the spinach for 1-2 minutes or until the spinach wilts.
Remove the spinach and chilies, then rinse with cold water. Ensure all water is drained.
In a blender, combine garlic cloves, ginger, and the blanched spinach and chilies. Blend until you achieve a smooth puree.
Cooking
Heat ghee in a large pot.
Add cumin seeds (jeera) and let them sizzle for about 30 seconds.
Add finely diced onions and sauté for 4-5 minutes.
Mix in garam masala, salt, and the spinach puree.
Add the cooked rice and lentils to the pot.
Drizzle more ghee and stir to combine everything well.
Nutrition information
(per serving)
Carbs
15.8
Proteins
3.5
Fats
2.8
Fiber
1.4
104
kcal
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