Khatti Meethi Palak Khichdi Recipe
A vegetarian North Indian Recipes recipe with ghee, mustard seeds, cumin seeds (jeera). Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
22 steps- 1
To begin making the Khatti Meethi Palak Khichdi first prep all the ingredients and keep them ready
tablespoons ghee - to be added after khichdi is cooked(2) - 2
We will cook the palak separately and then add it to the khichdi
tablespoons ghee - to be added after khichdi is cooked(2) - 3
This will help retain the nutrition and the fresh green colour of the palak
- 4
Add the chopped palak into the pressure cooker, add 2 tablespoons of water, cover the pressure cooker and cook until you hear 2 whistles
tomato - finely chopped(1)inch ginger - finely chopped(2)spinach - chopped(300 grams)tablespoons ghee - to be added after khichdi is cooked(2) - 5
After 2 whistles turn off the heat
tablespoons ghee - to be added after khichdi is cooked(2) - 6
release the heat from the pressure cooker either by rinsing it under cold water or by lifting the weight with a fork to release the pressure
- 7
Releasing the pressure immediately helps retain the fresh green colours of the palak
- 8
Open the pressure cooker and keep the palak aside
- 9
Next step is to make the Khatti Meethi Palak Khichdi
tablespoons ghee - to be added after khichdi is cooked(2) - 10
Rinse the rice and toor dal in water, drain excess water and keep aside
rice(3/4 cup)arhar dal (split toor dal)(3/4 cup) - 11
Heat 1 tablespoon of ghee in the pressure cooker over medium heat
ghee(1 tablespoon)tablespoons ghee - to be added after khichdi is cooked(2) - 12
Add mustard seeds, cumin seeds and allow it to crackle
mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 13
Add the cinnamon stick and bay leaves and stir for a few seconds
inch cinnamon stick (dalchini) - broken(1) - 14
Add the ginger, tomatoes, green chillies, turmeric powder, red chilli powder, asafoetida and saute until the tomatoes become slightly soft
tomato - finely chopped(1)inch ginger - finely chopped(2)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon) - 15
Add the washed rice and dal, salt, jaggery, 4 cups of water and cover the pressure cooker
jaggery(1 tablespoon)salt - to tasterice(3/4 cup) - 16
Pressure cook the Khichdi for about 4 to 5 whistles and turn off the heat
tablespoons ghee - to be added after khichdi is cooked(2) - 17
Allow the pressure to release naturally as the khichdi will continue to cook while the pressure is present
tablespoons ghee - to be added after khichdi is cooked(2) - 18
Once the pressure is released, open the cooker and stir in the cooked palak/ spinach
spinach - chopped(300 grams)tablespoons ghee - to be added after khichdi is cooked(2) - 19
Stir in the lemon juice and the additional ghee and give it a brisk boil for 2 minutes
ghee(1 tablespoon)lemon - juice extracted(1)tablespoons ghee - to be added after khichdi is cooked(2) - 20
Turn off the heat and check the taste and adjust the salt and seasonings accordingly
salt - to taste - 21
Once done, transfer the Khatti Meethi Palak Khichdi to a serving bowl and serve hot
tablespoons ghee - to be added after khichdi is cooked(2) - 22
Serve the Khatti Meethi Palak Khichdi topped with ghee, sliced onions and papad for a wholesome meal
ghee(1 tablespoon)tablespoons ghee - to be added after khichdi is cooked(2)
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Khatti Meethi Palak Khichdi Recipe
A vegetarian North Indian Recipes recipe with ghee, mustard seeds, cumin seeds (jeera). Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
22 steps- 1
To begin making the Khatti Meethi Palak Khichdi first prep all the ingredients and keep them ready
tablespoons ghee - to be added after khichdi is cooked(2) - 2
We will cook the palak separately and then add it to the khichdi
tablespoons ghee - to be added after khichdi is cooked(2) - 3
This will help retain the nutrition and the fresh green colour of the palak
- 4
Add the chopped palak into the pressure cooker, add 2 tablespoons of water, cover the pressure cooker and cook until you hear 2 whistles
tomato - finely chopped(1)inch ginger - finely chopped(2)spinach - chopped(300 grams)tablespoons ghee - to be added after khichdi is cooked(2) - 5
After 2 whistles turn off the heat
tablespoons ghee - to be added after khichdi is cooked(2) - 6
release the heat from the pressure cooker either by rinsing it under cold water or by lifting the weight with a fork to release the pressure
- 7
Releasing the pressure immediately helps retain the fresh green colours of the palak
- 8
Open the pressure cooker and keep the palak aside
- 9
Next step is to make the Khatti Meethi Palak Khichdi
tablespoons ghee - to be added after khichdi is cooked(2) - 10
Rinse the rice and toor dal in water, drain excess water and keep aside
rice(3/4 cup)arhar dal (split toor dal)(3/4 cup) - 11
Heat 1 tablespoon of ghee in the pressure cooker over medium heat
ghee(1 tablespoon)tablespoons ghee - to be added after khichdi is cooked(2) - 12
Add mustard seeds, cumin seeds and allow it to crackle
mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 13
Add the cinnamon stick and bay leaves and stir for a few seconds
inch cinnamon stick (dalchini) - broken(1) - 14
Add the ginger, tomatoes, green chillies, turmeric powder, red chilli powder, asafoetida and saute until the tomatoes become slightly soft
tomato - finely chopped(1)inch ginger - finely chopped(2)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon) - 15
Add the washed rice and dal, salt, jaggery, 4 cups of water and cover the pressure cooker
jaggery(1 tablespoon)salt - to tasterice(3/4 cup) - 16
Pressure cook the Khichdi for about 4 to 5 whistles and turn off the heat
tablespoons ghee - to be added after khichdi is cooked(2) - 17
Allow the pressure to release naturally as the khichdi will continue to cook while the pressure is present
tablespoons ghee - to be added after khichdi is cooked(2) - 18
Once the pressure is released, open the cooker and stir in the cooked palak/ spinach
spinach - chopped(300 grams)tablespoons ghee - to be added after khichdi is cooked(2) - 19
Stir in the lemon juice and the additional ghee and give it a brisk boil for 2 minutes
ghee(1 tablespoon)lemon - juice extracted(1)tablespoons ghee - to be added after khichdi is cooked(2) - 20
Turn off the heat and check the taste and adjust the salt and seasonings accordingly
salt - to taste - 21
Once done, transfer the Khatti Meethi Palak Khichdi to a serving bowl and serve hot
tablespoons ghee - to be added after khichdi is cooked(2) - 22
Serve the Khatti Meethi Palak Khichdi topped with ghee, sliced onions and papad for a wholesome meal
ghee(1 tablespoon)tablespoons ghee - to be added after khichdi is cooked(2)
Rate this recipe
