Khichdi has always been our family’s favorite food. Its also ranks top in my list of comfort food. This khichdi is similar to my vegetable khichdi except instead of vegetables, I have used spinach. It is a very nutritious, filling and a comforting meal. Both kids and adults will love this khichdi. Today we will learn how to prepare palak khichdi following this simple recipe with step wise pictures.
|Spinach Khichdi with mixed veg raita|
Wash and soak rice and dal together for 20 minutes.
Wash, remove the thick stalk and chop spinach leaves.
Boil a little water and put the spinach leaves in it. Add a little salt and a pinch of sugar.
Once it is cooked a little, remove from water, cool it and blend it to a puree. Keep it aside. Do not discard that water. We can use it for cooking rice.
Heat oil in a pan, add jeera seeds and pepper corns, when jeera sizzles, add finely chopped onions and slit green chillies.
Saute onions until it turns pink. Then add ginger garlic paste and saute for a few more minutes.
Now add the spinach puree, turmeric powder, coriander powder, cumin powder, chilli powder, garam masala powder and salt needed.(when I was about to blend the spinach, power went off. So I mashed the spinach well and added, which was also good)
Add the soaked rice + dal mix (after draining the water) and mix everything well.
Now add 2 cups of water (you can use the water in which you cooked spinach) and mix well. Check for salt at this stage- taste the water and see, if it a little salty, the salt added with be perfect once the rice is cooked. Pressure cook for 3 whistles.
Once the pressure subsides, open the cooker and mix the contents well.
Heat 2 tsp of ghee, add cumin seeds, when it sizzles, add hing, finely chopped garlic and red chilli, saute for a few seconds and pour it over the khichdi.
Serve piping hot with raita or any pickle or papads.
Note -Khichdi should be mushy. The amount of water varies according to the rice used. General rule is – add more water than what you normally add for cooking rice.
If you want it more mushy, you can add little more hot water and cook for a few more minutes after opening the cooker.
Khichdi should always be served hot.
More Khichdi Recipes
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