Palak-dal kichdi

 

  

Ingredients

For pressure cooking:

1 cup basmati rice

½ cup moong dal

½ cup tuvar dal

water, for soaking

½ tsp turmeric

½ tsp ghee

4 cup water

For palak puree:

1 bunch palak / spinach

coriander leaves chopped 2-3 tbsp

few mint leaves

3 clove garlic ( optional)

1 inch ginger

4 green chilies or as per taste

For khichdi:

2 tbsp ghee

1 tsp cumin

pinch hing

1 onion, finely chopped

½ tsp cumin pdr

½ tsp coriander pdr

1 tsp garam masala 

2 tomatoes finely chopped

1½ cup water

1 tsp salt

cashews 2 tbsp 

To serve

1 tbsp ghee

coriander leaves chopped

cashew nuts fried 

 

Preparations

Rinse and soak basmati rice,  moong dal and ½ cup tuvar dal for 15 minutes.

Drain off the water, and transfer to the pressure cooker.

Add ½ tsp turmeric, ½ tsp ghee and 4 cup water.

Cover and pressure cook for 2-3 whistles.

In another pan, boil enough water with salt and 1/8 tsp of baking soda  to blanch  palak.

Once the palak is blanched, dip in cold water. This helps to retain its bright green colour.

Now transfer to the mixer jar, along with coriander, mint, 3 clove garlic, ginger and chilies.

Grind to a smooth paste. Keep aside.

To prepare the khichdi, heat 2 tbsp ghee fry cashew nuts, drain and keep aside. 

Add 1 tsp cumin and pinch hing.

Add 1 onion and saute till the onion softens.

Keeping the flame on low, add ½ tsp of cumin powder, ½ tsp of coriander powder, and 1 tsp of garam masala.

Saute till the spices turn aromatic.

Now add tomatoes and saute till the tomato softens. Next add prepared palak puree and cook well. Add cooked rice and dal, and water as required with salt to taste and mix gently. Boil for 2-3 minutes, adjusting the consistency as required. To serve, add some ghee and some cashews mix well, reserving rest for garnishing. Serve hot with some roasted papad, raita and pickle of your choice.  

 

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