Lasuni (garlic) moong dal palak (spinach) khichdi

PREP TIME

15 mins

COOK TIME

35 mins

TOTAL TIME

50 mins

Ingredients:

1 Cup white rice (short to medium grain)

⅓ Cup yellow moong dal

1 ½ teaspoon salt or to taste

¼ teaspoon hing (asafoetida)

½ inch cinnamon stick

2 ½ Cup water

1 teaspoon red chilli powder

½ teaspoon Garam Masala 

For palak puree:

2 Cup spinach leaves (palak)

1 green chilli

1 tablespoon chopped ginger

4 garlic cloves

For tadka: 

2 tablespoon ghee

1 tablespoon fine chopped or sliced garlic

1 teaspoon cumin seeds (jeera)

4 dried red chillies (preferably Kashmiri Red Chilli)

Preparation:

1. • Combine dal and rice in a bowl. Rinse them with water 2 – 3 times. Soak them in clean water for 15 minutes.
   • To blanch the spinach first, clean it and rinse with water to remove dirt particles. Next, place a bowl of ice-cold water ready.
   • Boil water in a saucepan with a teaspoon of salt. Once the water starts boiling, add the cleaned spinach leaves to the hot water. Cook for about 40 – 50 seconds until the colour of the leaves turns bright green. Turn off the heat.
   • Transfer the leaves immediately to the bowl of ice-cold water. This step stops the cooking process and retains the leaves green colour.
   • Make a smooth puree of blanched spinach, green chilli, ginger, and garlic using one to two tablespoons of water. Keep it aside.
   • Drain all the water from the soaked dal and rice. Transfer them to a pressure cooker. Add salt, asafoetida (hing), water, and cinnamon stick. Pressure Cook for two whistles over low heat. Release the steam manually.
   • Open the lid, add spinach puree, and stir to combine. Simmer over low heat. Meanwhile prepare the tadka.
   • For tempering, heat ghee, add dried red chillies, cumin seeds, and sliced garlic. Fry over low heat till garlic turn light golden. Turn off the heat.
   • Pour lehsuni tadka over the palak khichdi. Stir to combine.
   • Lehsuni Palak Khichdi is ready to serve.
     Recipe Notes:
   • After adding spinach puree do not cook the khichdi for too long. Simmer over low heat only for 5 – 6 minutes for flavours to combine. 
   • Blanching spinach removes its raw taste and give the puree a beautiful green colour. 
   • If the khichdi is too thick, add more water while simmering it to get the desired consistency.
   • This is a medium spicy khichdi. Adjust the quantity of red and green chilli to get the desired level of spiciness.