Moong Dal Palak Khichdi
Moong dal palak khichdi is a nutritious dish made with yellow moong dal, rice, spinach and spices. It makes a perfect comforting weekday meal with raita and pickle.
Servings: 3 people
Calories: 302kcal
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- ½ Cup Sona Masoori Rice
- ½ Cup Moong Dal/Small Yellow Lentils
- 3 Cups Water adjust to get right consistency
- 2 Teaspoons Oil
- 1 Teaspoon Cumin Seeds
- 1 Dried Red Chillies break into 2-3 pieces
- Big pinch Asafoetida/ Hing
- 1 Small (or) ½ Cup Onion
- ½ Teaspoon Ginger peel and chop finely
- 1 Clove Garlic peel and chop finely
- 1 Small (or) ½ Cup Tomato wash and chop
- ½ Teaspoon Turmeric Powder
- 1 Teaspoon Chilli Powder
- ½ Teaspoon Coriander Powder
- ½ Teaspoon Cumin Powder
- Salt as required
- 100 gms Spinach wash and chop
Instructions
- Rinse and wash the lentil and rice with cold water 3-4 times. Soak them in sufficient water for 20 minutes.½ Cup Sona Masoori Rice, ½ Cup Moong Dal/Small Yellow Lentils
- Drain the water from the soaked rice and lentils, transfer them to a steel container and add 3 cups of water.3 Cups Water
- Add a glass of water to the bottom of the pressure cooker.
- Place a trivet and place the steel container with dal and rice.
- Secure the cooker with a lid and cook over medium heat for 3 whistles.
- Switch the heat off and let the pressure release manually.
- Once the knob next to the whistle drops down, remove the whistle and open the cooker lid.
- Heat oil in a wide steel pan over medium-high heat.2 Teaspoons Oil
- Saute cumin, red chillies, asafoetida until aromatic and cumin starts sizzling.1 Teaspoon Cumin Seeds, 1 Dried Red Chillies, Big pinch Asafoetida/ Hing
- Now add onion, ginger, garlic and cook until onion turns soft and translucent.1 Small (or) ½ Cup Onion, ½ Teaspoon Ginger, 1 Clove Garlic
- Add turmeric poowder, chilli powder, coriander and cumin powder, salt, tomato and cook until raw aroma vanishes and tomato softens.1 Small (or) ½ Cup Tomato, ½ Teaspoon Turmeric Powder, 1 Teaspoon Chilli Powder, ½ Teaspoon Coriander Powder, ½ Teaspoon Cumin Powder, Salt
- Now add chopped spinach and cook over medium heat for a couple of minutes until it starts to wilt.100 gms Spinach
- Finally, add cooked rice and lentil, mix well until everything is well combined.
- Simmer for 3-4 minutes and switch the heat off once it reaches your desired consistency.
Notes
Consistency: Generally, khichdi must be of porridge consistency. But you can add more water to get a thinner consistency and cut down on water while cooking rice and lentils in the cooker to get a thicker consistency.
Spices: Adjust spices to suit your taste.
Rice: I've used sona masoori rice. Any rice varieties - basmati, ponni, long grain, brown rice work just fine. You may have to adjust the water, though.
Water: Add hot water while combining cooked rice and lentils with vegetables, if you feel the mixture isn't reaching the porridge consistency.
Nutrition
Calories: 302kcal | Carbohydrates: 54g | Protein: 13g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 67mg | Potassium: 380mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3673IU | Vitamin C: 16mg | Calcium: 89mg | Iron: 4mg
