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Home Dish Palak Masala Khichdi

Palak Masala Khichdi

Name: How to cook Palak Masala Khichdi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Palak Masala Khichdi

Khichdi’s been my ALLTIME favourites but tdy, I thought of giving it a quick twist & punch to its immensely flavourful tastes & looks & flavours- Quite “HATKE” types than the usual ones that we’re used to prepare mostly- Do consider giving it a try yourselves, I’m sure, you’d fall in love with it at its first sight & time once it’s ready to be served into the plates

Ingredient

Food ration :

2-3 servings

Cooking time :

20-30 mins. Pre

200-250 gms

Fresh Spinach: Blanched & Puréed with

1 tbsp

Fresh Lemon Juice: To retain its green colours well

1/4 Cup

Fresh Coriander Leaves: Roughly Chopped

3-4

Fresh Green Chillies

1 Pinch

Hing/Asafoetida: Optional

1/2 Cup

Rice: Any of your Choice- Well Washed & Soaked in Water for about 3-4 hrs time

1/2 Cup

Yellow Moong Dal: Well Washed & Soaked in Water for about 3-4 hrs time

1 Pinch

Sugar: Optional

Onion: Finely Sliced

Tomato: Finely Chopped

1/2 Cup

Green Peas: Any- Fresh/Frozen

1/2 Cup

Sweetcorn Kernels

1/2 Cup

Green Beans: Sliced into 1” sizes

1/2 Cup

Fresh Carrots: Cubed into Small Pieces- I didn’t use since my stock got over

6-8

Cauliflower Florets: Cut into Big-Medium Sizes- I didn’t use as wasn’t there with me but the veggies mentioned herein are all highly recommended & not to skip at all if that’s available with you

Potatoes: Medium- Each One, Diced into 2-4 pieces & not more

1-2

Bay Leaves

1-2

Whole Dry Red Chillies

1 tsp

Cumin Seeds

1/2 tsp

Hing/Asafoetida

1 tbsp

or As Required Cooking Oil: Any Neutral Veg Oil

1 tbsp

Ghee

1-2

Fresh Green Chilles: Optional

2-3

Garlic Cloves: Thinly Sliced Up into Roundels

Cooking instructions

* Step 1

First Up: Was well the rice & dal and let it soak for about 3-4 hrs time in warm water to puff up nicely- Next, get the spinach blanched properly and then, giving it the ice-cold water shock method to retain its natural colour & then, get it puréed with some fresh lemon juice, hing, a small piece of ginger, a few cloves of garlic & some salt

* Step 2

The purée need be smooth & lump free & without adding any additional water to it - Then, is to get our rest all other ingredients, veggies, dry spices, tempering spices: Well cut up/Chopped/Sliced/Diced whatever’s required as is mentioned above & keep it all ready & handy to have a fast & quick access to all- As & when required during the cooking process further

* Step 3

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* Step 4

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* Step 5

Heat up a frying pan over the medium flame: Add in the oil & ghee to it- Lightly sauté the diced potatoes, rest other veggies & lastly the soaked & puffed up rice & dal in it and add in a cup of hot water to it, reducing the flame to the low-medium & covering it, allow it to cook for sometime on one oven

* Step 6

* Step 7

* Step 8

Now, on the other oven heat up another pan/vessel: Add in the ghee & then throw in the tempering spices to it & allow them to splutter & turn aromatic- In goes the chopped/sliced onions, Ginger-garlic, chopped tomatoes & green chillies- Sauté until they’re pale & mushy- Add in the dry spices & the seasonings mentioned above, checkout the seasonings at this point if required & adjust accordingly to your taste

* Step 9

Add in the puréed palak to it & cook it for another 4-5 mins time on the medium flame until nicely cooked & the oil surfaces upto the pan- Once more, stirring it nicely to be well combined and blended

* Step 10

Now, turn off the flame of the 2nd oven & pour in this sautéed Masala Mixture to the main pan/vessel wherein the Khichdi is being cooked- Mix everything well together until nicely combined and well incorporated- Washing the sauté pan with a cup of hot water, mix it in with the Khichdi now- Giving it all a very good mix altogether- Put the lid back

* Step 11

* Step 12

Allow it to cook on the medium-low heat with the cover on for another 10-12 mins time or until the entire water is soaked in with the Khichdi, finally- Next, in a Tadka Pan/Kadhai/Wok: Add in the aforesaid spices, let it splutter & turn fragrant, turn off the flame ensuring that it’s just rightly sautéed & not burnt at all

* Step 13

Transfer it to a separate serving bowl/plate/dish now: Garnish it, your own way…& Scrumptious Palak/Spinach Khichdi is absolutely ready to be served hot e with your choicest achar/pickles & Papad