Palak khichdi
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Palak khichdi

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Time to cook

45 minutes

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Difficulty

Easy

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Serves

2

A nutritious vegetarian dish made with lentils, spinach, rice, ghee, earthy cumin, and warming garam masala.

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

1

Rinse the rice and lentils thoroughly and drain the water

2

Combine rice, lentils, water, and salt in a pressure cooker and cook for 15-20 minutes or until you hear 3 whistles.

3

In a separate pot, boil some water and add green chilies and baby spinach to it.

4

Blanch the spinach for 1-2 minutes or until the spinach wilts.

5

Remove the spinach and chilies, then rinse with cold water. Ensure all water is drained.

6

In a blender, combine garlic cloves, ginger, and the blanched spinach and chilies. Blend until you achieve a smooth puree.

Cooking

1

Heat ghee in a large pot.

2

Add cumin seeds (jeera) and let them sizzle for about 30 seconds.

3

Add finely diced onions and sauté for 4-5 minutes.

4

Mix in garam masala, salt, and the spinach puree.

5

Add the cooked rice and lentils to the pot.

6

Drizzle more ghee and stir to combine everything well.

Nutrition information

(per serving)

Carbs

Carbs

20.7

Proteins

Proteins

3.7

Fats

Fats

3.6

Fiber

Fiber

15.8

131

kcal

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