Palak Khichdi Recipe – Quick And Easy Spinach Rice – Indian Main Course Recipe By Ruchi Bharani

Learn the recipe of how to make Palak Khichdi at home with Chef Ruchi Bharani on Rajshri Food. Khichdi is one versatile Indian dish. They are satiating meals and very easy to cook. Check out chef Ruchi Bharani’s take on one of the varieties of khichdi, called palak khichdi.

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Ingredients

Ingredients:

1 1/2 bunches of Palak, pureed
5 green chillies
1 big onion
1 tsp ginger paste
3 tbsp garlic chopped
2 red chilli whole
2 pieces of cloves
1 cup rice
1/2 cup moong dal
2 tomatoes, skinned and chopped
1/2 tsp garam masala
1 tsp jeera
1 tbsp ghee
Pinch of turmeric powder
1/2 tsp cumin seed powder
2 pieces of cinnamon

Method:
– In a bowl, add the washed yellow moong dal, rice, turmeric powder, salt and water.
– In a pressure cooker, add little water and keep a stand. Keep the bowl of dal and rice inside the pressure cooker.
– Cover the cooker and let the dal and rice pressure cook.
– Add the spinach leaves and water to the blender and blend them to make the palak puree.
– Once the khichdi is cooked well, get the bowl out of the pressure cooker.
– Heat ghee in a pan.
– Add half the quantity of ginger and garlic to the ghee and saute them.
– Add the chopped onions and saute them until they are golden brown in colour.
– Add the tomatoes and green chillies.
– Once the tomatoes are cooked well, add the spinach puree and garam masala to it and mix well.
– Once the ingredients are cooked well, add the khichdi to it.
– If the khichadi is dry, add water to the blender bowl and pour it in the khichdi.
– Add salt to taste to the khichdi and let it cook for about 7 minutes.
– Once cooked, get the khichdi off the flame.
– Add the tadka to the khichdi and mix well.
– After adding the tadka, cover the khichdi for about 5 minutes before serving.
– The delicious palak khichdi is ready to be served.

For tadka:
– In a small bowl, heat some ghee.
– Once the ghee is hot, add the cumin seeds, cinnamon pieces, cloves, dry red chillies, asafoetida, remaining ginger and garlic, few curry leaves and coriander leaves and mix well.
– The tadka is ready.

Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Narayan Thakur
Editing: Dinesh Shetty
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited

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