Monsoon Comfort Food: Creamy Palak Khichdi Recipe
30 minutes
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About Monsoon Comfort Food: Creamy Palak Khichdi Recipe
Escape the monsoon blues with this heartwarming Palak Khichdi, a vibrant and flavorful Indian dish perfect for cozy nights. Made with wholesome spinach, rice, and arhar dal (split pigeon peas), this recipe is surprisingly simple yet incredibly satisfying. The blend of spices creates a comforting aroma that will warm you from the inside out.This recipe boasts a delightful balance of textures and tastes – the creamy dal, fluffy rice, and earthy spinach create a symphony of flavors. A simple tadka (tempering) adds a final touch of aromatic magic.Whether you're a seasoned cook or a beginner, this Palak Khichdi is a must-try recipe for a quick, healthy, and delicious meal any time, especially during the rainy season.
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Grains & Legumes
- 1 cup Basmati Rice long-grain rice preferred for fluffier texture
- 1 cup Pigeon Pea split pigeon peas
Vegetables
- 1 bunch Spinach about 10 oz; roughly chopped
- 1 medium Onion finely chopped
- 1 tbsp Curry Leaves fresh
Spices & Aromatics
- 2-3 Chilies finely chopped; adjust to your spice preference, green
- 1-2 Chilies broken into pieces, dried, red
- 1 tsp Ginger-Garlic Paste
- 1 tsp Cumin Seeds
- 1/2 tsp Turmeric Powder
- 1.5 tsp Salt or to taste
Fat
- 1/4 cup Ghee or vegetable oil
Liquid
- 3 cup Water for cooking the rice and dal; may need a little more or less
Instructions
Prepare the Rice and Dal
- Soak 1 cup basmati rice and 1 cup arhar dal in 3 cups of water for 30 minutes. Add 1/2 teaspoon salt and 1/4 teaspoon turmeric powder. Pressure cook for 3 whistles or until the rice and dal are fully cooked.
Sauté Aromatics
- Heat 1/4 cup ghee in a pan or wok over medium heat. Add 1 teaspoon cumin seeds and sauté until they splutter. Add 1 medium onion (finely chopped) and sauté until translucent. Then, add 1 teaspoon ginger-garlic paste and sauté for another 2 minutes. Stir in 2-3 green chilies (finely chopped) and 1-2 dry red chilies, sauté briefly.
Add Spinach Puree
- Add 1 bunch chopped spinach to the pan and cook until wilted. Then, blend or pulse the spinach into a smooth puree using an immersion blender or regular blender (add a splash of water if needed). Add the spinach puree to the pan, stir in 1/2 teaspoon salt and 1/4 teaspoon turmeric powder. Cook for about 3 minutes.
Combine and Simmer
- Add the cooked rice and dal to the spinach mixture. Stir well. Add about 1 cup of water if needed. Stir again. Cover and let it simmer on low flame for 8-10 minutes, or until the flavors have melded well. Taste and adjust salt as needed.
Prepare the Tadka (Tempering)
- In a small pan, heat 1 tablespoon of ghee. Add 1 tablespoon curry leaves and sauté until fragrant. Pour this tadka over the khichdi and mix well. Serve hot.
Recipe Notes
Expert Tips for the Perfect Palak Khichdi
- For a smoother khichdi, you can blend the cooked rice and dal slightly before adding the spinach mixture.
- Adjust the amount of green chilies according to your preference for spice. You can also add a pinch of red chili powder for extra heat.
- If you don't have ghee, you can substitute with vegetable oil or coconut oil.
- Garnish with fresh coriander leaves before serving for an extra pop of color and flavor.
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Recipe Nutrition
Calories: 382kcalCarbohydrates: 57gProtein: 15gFat: 11gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mgFiber: 9gSugar: 2g
Saba Shaikh
Articles: 176
3 Comments
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Such an enticing dish! Thanks for the recipe.
Absolutely scrumptious! Thanks for the recipe.
Looks so appetizing! Thank you for posting.