Monday, 2 July 2012

Palak Khichdi

A very much shudh shakahari friend of mine , quiet taunted me , saying , I share too many non vegeterian recipes on my blog. And that really prompted me to start a vegeterian marathon on the blog! But, I really don't know if it would be possible , since I love both the courses and cant do without either of them ( I'm sure most occasional non vegeterians like me will agree)
Many hard core non vegeterians might call it ghass phuss khana , but I say Veg Khana Rocks!!
And I have quiet a Bhandaar of delicious Vegeterian recipes to prove that right.

So this Palak Khichdi is just a teaser , before we begin our Veg - Shakahaari - marathon! Which would also mean we shall have scrumptous desserts and cakes , that are 100% veg , apart from main courses and Vrat ka Khana!

Coming back to today's ingredient , Palak. Its quiet an advantage to be here in Nasik ,I get really nice farm fresh veggies , especially green leafy ones. Looking at the fresh bunch of spinach , i thought of pairing it with rice , since I really did not have all that appetite for a roti subji meal.
And the khichdi really served the purpose , for a light tasty meal!

Simple light palak khichidi,tempered with garlic..yummy!

1 bunch Palak /Spinach
1 medium Onion chopped
1 medium Tomato chopped
1 tsp Cumin Seeds
1 slit Green chilly
1 tsp chopped Garlic
1 whole Red chilly
4-5 Curry leaves
1 tbsp oil + 1 tsp for tempering
1/2 tsp Turmeric
1 tsp Red chilly powder
1 tsp Coriander powder
11/2 tsp Garam Masala
1 tsp Namak Shamak
1/2 tsp Sugar
1 Cup Rice( preferrably Basmati , any other rice will also do)
2-3 tbsp Cooked moong / tur dal ( If using uncooked , soak 2 tbsp moong dal for 2-3 hrs)


Wash the spinach and put the leaves in boiling water for 1 min and immediately drain and cool them. Grind the blanched spinach to a fine pure'e , using some water if required. It should make one cup of puree.

Heat oil in a pan and add 2-3 curry leaves and cumin. Once they splitter , add onions and saute till translucent. Now add tomatoes and cook with covered lid for 2 mins.
Now add slit green chilly , turmeric,red chilly powder,corianger powder and mix.
Add the spinach puree and stir. Add the cooked dal and mix.

Wash and soak the rice for 15 mins.
Add rice (and soaked moong dal , if not using cooked dal) and mix. Add the salt and garam masala Now add 2 cups of water and mix. Cook with covered lid , checking in between , till the khichdi is cooked ( add more water if rice feels uncooked).

Heat 1 tsp oil in a tempering pan and add curry leaves and chopped garlic. Once garlic turns light brown , add the whole red chilly and pour the tempering over the khichdi.

Serve hot with raita and Papad.

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