After a gruelling workday, nothing beats khichdi’s warm embrace. This classic Indian dish is a harmonious blend of rice, moong dal, palak and garlic to create comfort in a bowl. It is simmered into a chatpata
meal that digests lightly yet satisfies deeply. This recipe comes together in under 30 minutes flat and has minimal cleanup, a definate pro on a weeknight.
It is customisable with veggies, proteins like tofu, paneer, chicken or fish; and can be laced up with ghee for those good fats. It is the ultimate midweek reset, protein-rich, gut-soothing, nostalgia in every spoonful. Perfect to fuel a family, and the leftovers make for lunch the next day. This recipe for a comforting khichdi was shared by Chef Aanal Kotak.
Lasooni Palak Khichdi Recipe
INGREDIENTS:
• ½ Cup Yellow Moong Dal (Washed)
• 1 Cup Rice (Washed)
• Salt To Taste
• ¼ Tsp Turmeric Powder
• Water As Required
FOR SPINACH PUREE:
• 2 Bunch Spinach (Washed & Cleaned)
• Salt To Taste
• 3 Tbsp Coriander Leaves
• 2 Tbsp Mint Leaves
• 3-4 Nos Green Chillies
• 2-3 Cloves Garlic
FOR LASOONI PALAK KHICHDI:
• 1 Tbsp Ghee
• 1 Tsp Cumin Seeds
• ½ Tsp Hing
• 1 Tbsp Ginger (Chopped)
• 2 Tbsp Garlic (Chopped)
• 1 Nos Dry Red Chilli
• 1-2 Nos Onion (Chopped)
• 1 Nos Tomato (Chopped)
• Salt To Taste
• 1 Tbsp Coriander Powder
• 1 Tsp Cumin Powder
• 1 Tsp Garam Masala
• 2-3 Tbsp Water
• Spinach Puree
• Cooked Khichdi
• 1 Tsp Lemon Juice
FOR TADKA:
• 1 Tbsp Ghee
• 5-6 Cloves Garlic (Sliced)
• 1 Tsp Hing
• 1 Nos Whole Red Chilli
• Pinch Red Chilli Powder
METHOD:
• Wash the moong dal and rice separately and soak them for at least 30 minutes.
• Transfer the soaked dal and rice to a pressure cooker. Add salt, turmeric and enough water until 2 inches above the grains.
• Pressure cook for 1 whistle on medium heat. Switch off the flame and let it depressurise naturally.
• Keep aside for further use.
• Clean and wash the spinach thoroughly.
• Boil water with a pinch of salt, blanch the spinach for 15–30 seconds, then immediately transfer to ice-cold water.
• Add blanched spinach, coriander, mint, green chillies and garlic to a mixer jar and blend into a fine puree.
• Heat ghee in a pan on medium flame. Add cumin seeds, hing, ginger, garlic and dry red chilli. Sauté for a minute.
• Add onions, tomatoes, salt, coriander powder, cumin powder and garam masala. Cook for 2–3 minutes.
• Add a splash of hot water and cook until the tomatoes turn mushy.
• Add the spinach puree and cook for 4–5 minutes.
• Add cooked khichdi and hot water if needed. Mix well and finish with lemon juice.
• Heat ghee in a small pan. Add sliced garlic, hing, whole red chilli and a pinch of red chilli powder.
• Pour this tadka over the lasooni palak khichdi and serve hot with papad, onion slices and lemon wedges.
