Being that the full family is home due to lockdown, it is always a challenging job to cook for them, mainly for lunch and dinner. As I am South Indian, I love to cook full meals and I make sure to do that at least once a week. Kids like to have variety foods, but us moms need to make sure to add some veggies in their meals. Today I made this iron-and-protein-packed palak khichdi. I portioned half rice and half split green moong dal and a bunch of palak. The khichdi tastes super yummy and it is always good soothing for your tummy! It pairs well with Kadhi or morkuzhambu. Enjoy!
VIDEO
STEP BY STEP PALAK KHICHDI:
INGREDIENTS:
Rice - 1 Cup
Split Green Moong Dal- 1 Cup
Palak - 2 handsful bunches
Green Chilli - 2 - 3
Ginger - 1 small piece
Ghee - 2 tbsp
Turmeric powder - 1/4 tsp
Salt - to taste
TO TEMPER:
Ghee / Oil - 2 tbsp
Cumin Seeds - 1 tbsp
Garlic - 2 tbsp chopped
Red Chilli - 3
Asafoetida - 1/4 tsp
Curry leaves - few
HOW TO MAKE:
Wash rice and split green moong dal together. Pressure cook along turmeric powder and salt with 6 cups of water (1 : 3). Allow 4 to 5 whistles.
It is cooked soft. Mash well and keep aside.
In a mixer add washed spinach, green chilli and ginger. Make a fine paste by adding a cup of water.
Heat ghee or oil in a kadai add cumin seeds and red chillies. Add chopped garlic, curry leaves and asafoetida. Saute till garlic golden brown.
Add spinach mixture and add little salt. Add carefully as we added salt in the rice and dal. Bring to boil.
When boiling keep stove in medium flame and add cooked rice and dal mixture. Mix well without any lumps.
Add a tbsp of ghee on the top, cover and cook for 3 more minutes in medium flame.
Mix well and serve hot with Kadhi or Morkuzhambu 😋
TIPS:
Ginger garlic paste can be added instead adding them separately. But adding chopped garlic and ground ginger with spinach I found more aroma in the khichdi.
Mixed vegetables can be added to make it even more colorful and healthy.
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