LASOONI PALAK KI KHICHDI |
JAYASHREE RECIPES
Palak Khichdi is a quick, healthy, one pot meal prepared with spinach leaves. It is also known as Spinach khichdi or lasooni palak khichdi in Hindi. Lasooni means "Garlicky", garlic flavored spinach khichdi. It can be prepared under 40 minutes in pressure cooker method. This recipe is perfect for lunch boxes and its a great choice for fussy kids who don't eat green leaves. Palak Khichdi goes well with raita, vadam or pickle.If you like this recipe share it tweet it and pin it. Please do try and post your comments.
RECIPE FOR LASOONI PALAK KHICHDI
Coarse : Lunch
Cuisine : North Indian
Author : Jayashree
Prep Time : 10 min
Cook Time : 30 min
INGREDIENTS
To Cook Rice and Dal
- 1/2 cup moong dal
- 1 cup sona masoori rice
- salt to taste
- 1/4 tsp turmeric powder
- 4.5 cup water
For Spinach Puree
- 2 bunch spinach leaves
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
- 2 green chilli
- 2 garlic
- enough water to cook
For 1st Seasoning
- 1 tbsp ghee
- 1/2 tsp cumin seeds
- 1/4 tsp hing
- 1 tbsp garlic - finely chopped
- 1.5 tsp ginger - finely chopped
- 2 red chilli - broken
- 1 large onion - chopped
- 1 tomato - chopped
- 1 tbsp coriander powder
- 1 tsp roasted cumin powder
- 1 tsp Garam Masala
- salt to taste
- spinach puree
- cooked dal and rice
- 1 tbsp lemon juice
For Second Seasoning
- 1 tbsp ghee
- 1 tbsp garlic - finely chopped
- 1/4 tsp hing
- 2 red chilli
- 1/8 tsp kashmiri red chilli powder
METHOD
- Thoroughly wash the rice and moong dal in running water
- soak the rice and dal in enough water for 30 minutes
- strain the water and add the soaked rice and dal in to the pressure cooker
- add 4.5 cup water, salt and turmeric powder
- mix well
- pressure cook for 5 whistle or pressure cook for 1 whistle and then keep the flame low and cook for another 15 minutes, then switch off the flame
- once the pressure subsides down naturally open the cooker and mash the rice and dal well with back of the ladle, set aside
- in a sauce pot, bring water to boil
- add fresh spinach leaves and cook for 30 seconds
- Immediately take the leaves out and dip into cold water
- transfer the blanched spinach into the blender, add mint leaves, coriander leaves, green chillies and garlic
- add little water and grind to a smooth puree, set aside
- heat ghee in a pan
- temper with cumin seeds and hing
- add chopped garlic, ginger and red chilli
- saute for few seconds
- add chopped onion and saute well until translucent
- add chopped tomato and cook well until it turns mushy
- add coriander powder, cumin powder, garam masala powder and salt
- mix well, sprinkle little water and cook for 1 minute or until the raw smell of spices goes
- add spinach puree, mix well and cook for 5 minutes on medium flame
- after 5 minutes, add mashed rice and dal
- add 1 cup hot water
- mix well, cover and cook for 2-3 minutes
- add lemon juice, mix well and then switch off the flame
- palak khichdi is ready
- for second seasoning, heat a tbsp of ghee, temper with chopped garlic and cook until the garlic turns light brown color
- add hing, red chillies and a pinch of Kashmiri red chilli powder
- mix well
- pour the seasoning over the khichdi and serve hot with some cucumbers, mangoes or vadagam
- comfort and delicious khichdi 😋
NOTES
- adjust spice level according to your taste
- adjust the consistency of khichdi adding more hot water, khichdi will thickens once cooled
- taste more delicious when serve hot with a tsp of ghee
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