Palak Kichdi Recipe

Name: Palak Kichdi Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Cuisine: Indian
Ingredients: ½ cup Rice (1/2 cup Rice); ½ cup Red Lentils (1/2 cup Pink Masoor Dal (Split)); 1 cup Spinach (1 cup Spinach Leaves (Palak) tightly packed and cleaned); 1 tbsp Garlic (1 tablespoon Garlic finely chopped + 3 cloves Garlic cut into strips); 1 piece Yellow Onion (1 Onion finely chopped); ¼ cup Green Peas (1/4 cup Green peas (Matar)); ⅓ cup Broccoli (1/3 cup Broccoli florets cleaned); 50 g Tofu (50 grams Tofu diced); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera)); 1 piece Bay Leaves (1 Bay leaf (tej patta)); 2 pieces Green Chili (2 Green Chillies slit); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 2 pinches Asafoetida (2 pinch Asafoetida (hing)); ½ tsp Garam Masala (1/2 teaspoon Garam masala powder (optional)) — optional; ½ piece Tomato (1/2 Tomato sliced); 0 pieces Clarified Butter (Ghee or oil as required)

Palak Kichdi Recipe - Variety Rice (Mixed Rice/ Flavoured Rice Recipes) (Indian)

45 minIndian

Servings3

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 3 servings

Rice½ cup · 1/2 cup Rice
Red Lentils½ cup · 1/2 cup Pink Masoor Dal (Split)
Spinach1 cup · 1 cup Spinach Leaves (Palak) tightly packed and cleaned
Garlic1 tbsp · 1 tablespoon Garlic finely chopped + 3 cloves Garlic cut into strips
Yellow Onion1 piece · 1 Onion finely chopped
Green Peas¼ cup · 1/4 cup Green peas (Matar)
Broccoli⅓ cup · 1/3 cup Broccoli florets cleaned
Tofu50 g · 50 grams Tofu diced
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Cumin Seeds½ tsp · 1/2 teaspoon Cumin seeds (Jeera)
Bay Leaves1 piece · 1 Bay leaf (tej patta)
Green Chili2 pieces · 2 Green Chillies slit
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Asafoetida2 pinches · 2 pinch Asafoetida (hing)
Garam Masala½ tsp · 1/2 teaspoon Garam masala powder (optional) · optional
Tomato½ piece · 1/2 Tomato sliced
Clarified Butter0 pieces · Ghee or oil as required

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Steps

1To begin making the Palak Kichdi recipe, In a pressure cooker add rice, dal, broccoli, peas, turmeric, one pinch of hing, little oil and 2 -1/2 cups of water and pressure cook.
2In a saucepan, bring water to a boil and add the cleaned spinach leaves and let it sit for a minute in the pot while the flame is still on. Now drain it in a colander and transfer it into a bowl of cold water.
3Once its cool grind it to a paste in a mixer grinderand set aside.
4In a wide pan, heat some oil and add bay leaf, jeera, chopped garlic, pinch of hing, green chillies, chopped onions and saute it until the onions have started to change colour to this mixture.
5Once it is done, add the pureed spinach and mix everything properly.
6Lower the flame, add the cool dal and rice mixture into the pot and mix until combined with the palak mixture, add the chopped tofu, some water if necessary and season with salt.
7Also add the garam masala if using at this stage. Cook for 2-3 minutes and turn of the flame.
8In a tadka pan, add some ghee/oil add sliced garlic and cook till its starts to brown, pour this onto the khichdi.
9Garnish with sliced tomatoes and it is ready to be served. Serve Palak Kichdi with Lauki Raita, Avocado Raitaor any other raita of your choice for a comforting weekday meal.