Masoor Dal And Palak Khichdi Recipe
A high protein Indian recipe with rice, masoor dal (whole), spinach leaves (palak) - roughly chopped. Ready in 1h 10m, serves 2.
Curated byAarav Mehta🇮🇳
- 1
To begin making the Masoor Dal and Palak Khichdi, firstly clean and wash the rice, masoor dal and soak for 15 minutes
rice(1 cup)masoor dal (whole)(1/2 cup) - 2
Wash the spinach leaves and make puree in a blender with no extra water added to it
spinach leaves (palak) - roughly chopped(2 cups) - 3
Keep it aside
- 4
Heat the pressure cooker with ghee
tablespoons ghee(2) - 5
Once the ghee is hot, add bay leaf, cinnamon stick, cardamom, asafoetida and saute it for about 20 seconds
asafoetida (hing)(1/4 teaspoon)cinnamon stick (dalchini)(1)bay leaf (tej patta)(2)cardamom (elaichi) pods/seeds - crushed(2)tablespoons ghee(2) - 6
Now add the tomatoes, green chillies and let it cook till the tomatoes turn soft and mushy
green chilli(2)tomatoes - chopped(2) - 7
Once the tomatoes are soft, add in the ginger, turmeric powder and panch phoran masala
inch ginger - chopped(2)panch phoran masala(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)tomatoes - chopped(2) - 8
Finally add the soaked rice, masoor dal, spinach puree and salt along with 3 cups of water
rice(1 cup)masoor dal (whole)(1/2 cup)spinach leaves (palak) - roughly chopped(2 cups)salt - to taste - 9
Pressure cook the Masoor Dal and Palak Khichdi for 4 to 5 whistles and turn off the heat
masoor dal (whole)(1/2 cup) - 10
Once done, top the Masoor Dal and Palak Khichdi with a tablespoon of ghee and serve hot
masoor dal (whole)(1/2 cup)tablespoons ghee(2) - 11
Serve Masoor Dal and Palak Khichdi along with Gujarati Kadhi or Boondi Raita and Papad for a comforting weeknight meal
masoor dal (whole)(1/2 cup)
Nutrition Facts
Per serving
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Masoor Dal And Palak Khichdi Recipe
A high protein Indian recipe with rice, masoor dal (whole), spinach leaves (palak) - roughly chopped. Ready in 1h 10m, serves 2.
Curated byAarav Mehta🇮🇳
Directions
11 steps- 1
To begin making the Masoor Dal and Palak Khichdi, firstly clean and wash the rice, masoor dal and soak for 15 minutes
rice(1 cup)masoor dal (whole)(1/2 cup) - 2
Wash the spinach leaves and make puree in a blender with no extra water added to it
spinach leaves (palak) - roughly chopped(2 cups) - 3
Keep it aside
- 4
Heat the pressure cooker with ghee
tablespoons ghee(2) - 5
Once the ghee is hot, add bay leaf, cinnamon stick, cardamom, asafoetida and saute it for about 20 seconds
asafoetida (hing)(1/4 teaspoon)cinnamon stick (dalchini)(1)bay leaf (tej patta)(2)cardamom (elaichi) pods/seeds - crushed(2)tablespoons ghee(2) - 6
Now add the tomatoes, green chillies and let it cook till the tomatoes turn soft and mushy
green chilli(2)tomatoes - chopped(2) - 7
Once the tomatoes are soft, add in the ginger, turmeric powder and panch phoran masala
inch ginger - chopped(2)panch phoran masala(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)tomatoes - chopped(2) - 8
Finally add the soaked rice, masoor dal, spinach puree and salt along with 3 cups of water
rice(1 cup)masoor dal (whole)(1/2 cup)spinach leaves (palak) - roughly chopped(2 cups)salt - to taste - 9
Pressure cook the Masoor Dal and Palak Khichdi for 4 to 5 whistles and turn off the heat
masoor dal (whole)(1/2 cup) - 10
Once done, top the Masoor Dal and Palak Khichdi with a tablespoon of ghee and serve hot
masoor dal (whole)(1/2 cup)tablespoons ghee(2) - 11
Serve Masoor Dal and Palak Khichdi along with Gujarati Kadhi or Boondi Raita and Papad for a comforting weeknight meal
masoor dal (whole)(1/2 cup)
About this recipe
A high protein Indian recipe with rice, masoor dal (whole), spinach leaves (palak) - roughly chopped. Ready in 1h 10m, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
