Introduction

 

I am Chef Ajay Chora, and I would like to take you on a journey through the heartwarming flavours of Palak Dal Khichdi. Let us say it is a rainy night, and all you want is a bowl of something warm and comforting. That is when Palak Dal Khichdi came into my life. It quickly became a staple in my kitchen, bringing not only food but also comfort.

 

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Palak Dal Khichdi Recipe 

 

Portion servings: 7-8

Preparation time: 10 min

Cooking time: 60 min

 

Ingredients:

 

For Moong Dal and Rice:

• 1 cup Moong dal
• 1 ½ cups Basmati rice
• Water, as required
• 1 tbsp Salt
• 1 tsp Turmeric powder

 

For Palak:

• 1 bunch Palak (spinach)
• Water, as required
• Salt, to taste
• Chilled water

 

1st Tadka:

• 1 tbsp Ghee
• 1 tbsp Oil
• 1 tsp Jeera (cumin seeds)
• 3 pcs Dry red chili
• ½ tsp Hing (asafoetida)
• ½ cup Onion, chopped
• Garlic, chopped
• 1 tsp Ginger, chopped
• 1 tsp Green chili, chopped

 

For Dal Khichdi:

• ½ cup Tomato, chopped
• 1 tsp Red chili powder
• ½ tsp Turmeric powder
• 1 tsp Coriander powder
• A pinch of Garam masala
• 1 tbsp Coriander, chopped

 

For Palak Khichdi:

• 1 tsp Jeera powder
• ½ tsp Turmeric powder
• ½ tsp Red chili powder
• A pinch of Garam masala
• 1 tsp Coriander powder
• 1 tsp Salt
• ½ cup Tomato, chopped

 

2nd Tadka:

• 2 tbsp Ghee
• 1 tsp Jeera
• 1 tbsp Garlic, chopped
• 1 tsp Hing
• 1 tsp Red chili powder

 

 

Method:

 

For Moong Dal and Rice:

1. Before cooking, soak the rice and beans for about an hour to make sure they are soft and creamy. For more information on the benefits of soaking grains and legumes, check out this link to an article about soaking grains and legumes.
2. In a pressure cooker, mix soaked moong dal, basmati rice, turmeric powder, salt, and water. Cook for 2-3 whistles on medium-low flame.

 

For 1st Tadka:

1. Heat a pan and add ghee, oil, jeera, dry red chili, and hing. Let it sizzle.
2. Add chopped onion and sauté until golden brown. Then, add chopped garlic, ginger, and green chili. Divide the tadka into two pans.

 

For Basic Khichdi:

1. In one pan with sautéed onion and garlic, add chopped tomatoes, red chili powder, turmeric powder, coriander powder, and garam masala. Sauté.
2. Combine cooked rice and dal mixture with tadka. Cook for 1-2 minutes.
3. In a small pan, add ghee, jeera, chopped garlic, hing, and red chili powder. Sauté until golden brown. Pour over khichdi, add chopped coriander, and serve.

 

For Palak Khichdi:

1. In the other pan with sautéed onion and garlic, add blanched palak puree and cook for 2-3 minutes.
2. Add jeera powder, turmeric powder, red chili powder, coriander powder, salt, and garam masala. Cook the spices.
3. Add chopped tomatoes and cook for 3-4 minutes.
4. Combine cooked rice and dal mixture with tadka. Pour the tadka over the khichdi, and your palak dal khichdi is ready to serve.

 

These two types of khichdi have very different tastes. The basic khichdi has a lot of different spices, while the palak khichdi has the health benefits of spinach. You can eat these tasty and healthy dishes as a hearty meal for any occasion. They taste great and are full of nutrients, so they are a good choice for your family. Feel free to change the amounts of spices or add your favourite vegetables to make them your own.

 

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About the Palak Dal Khichdi Recipe

 

Now that you know how to make Palak Dal Khichdi, let us take a moment to appreciate how beautiful it is. Moong dal, rice, and spinach are all healthy foods that work together to make this recipe, which makes a meal that is both delicious and healthy. 

 

 

Cooking Tips

 

• Before cooking, soak the rice and beans for about an hour to make sure they are soft and creamy.
• Add a lot of ghee to your khichdi to make it smell and taste better.
• To keep the bright green colour, choose fresh spinach and boil it for a short time before pureeing it.
• Try out different kinds of rice until you find the one that goes best with Palak Dal Khichdi.

 

 

Pairing Guide

 

Pair your Palak Dal Khichdi with:

• A small amount of thick yoghurt to add some tang.
• Add pickles or chutneys to give food a flavour boost.

 

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Frequently Asked Questions about Palak Dal Khichdi

 

1. Is Palak Dal Khichdi a healthy meal option?

   • Absolutely! Palak Dal Khichdi is packed with protein, fiber, and essential nutrients, making it a wholesome and nutritious meal choice.

2. Can I use other lentils instead of moong dal?

   • While moong dal is traditionally used in Palak Dal Khichdi, you can experiment with other lentils like masoor dal or toor dal for a different flavor profile.

3. How do I achieve the perfect consistency for my khichdi?

   • The key to achieving the perfect consistency lies in the ratio of pulses to rice and the cooking time. Aim for a soft and creamy texture by adjusting the amount of water and cooking time accordingly.

4. Can I make Palak Dal Khichdi ahead of time?

   • Yes, Palak Dal Khichdi can be made ahead of time and stored in the refrigerator for a few days. Simply reheat it before serving, adding a splash of water if needed to loosen the consistency.

5. What variations can I try with Palak Dal Khichdi?

   • Get creative with your Palak Dal Khichdi by adding vegetables like carrots, peas, or potatoes for extra flavor and nutrition. You can also experiment with different spices to suit your taste preferences.

6. Is Palak Dal Khichdi suitable for vegetarians and vegans?

   • Yes, Palak Dal Khichdi is a vegetarian dish and can easily be made vegan by omitting the ghee and using oil instead.

7. Can I freeze Palak Dal Khichdi?

   • While you can freeze Palak Dal Khichdi, keep in mind that the texture may slightly change upon reheating. It's best enjoyed fresh or stored in the refrigerator for short-term consumption.

8. What is the origin of Palak Dal Khichdi?

   • Palak Dal Khichdi has its roots in Indian cuisine, where it is cherished as a wholesome and comforting meal. Its exact origin is unclear, but it has been enjoyed for generations across the country.

9. Is Palak Dal Khichdi gluten-free?

   • Yes, Palak Dal Khichdi is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.

10. How can I make Palak Dal Khichdi more spicy?

    • Adjust the amount of green chilies or red chili powder according to your spice preference. You can also add a dash of freshly ground black pepper for an extra kick.

 

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