Palak Dal Khichdi is a nutritious and flavorful dish that makes for a satisfying lunch. Here's a recipe for you:
Ingredients:
1 cup basmati rice
1/2 cup split yellow moong dal (yellow lentils)
2 tablespoons ghee (clarified butter)
1 teaspoon cumin seeds
1 small onion, finely chopped
2 cloves of garlic, minced
1-inch piece of ginger, grated
1 green chili, chopped (adjust according to your spice preference)
2 cups spinach leaves, washed and chopped
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
Salt to taste
Water (approximately 4 cups)
Fresh coriander leaves for garnish
Lemon wedges for serving
Instructions:
Wash the rice and dal together under running water until the water runs clear. Soak them in water for about 30 minutes, then drain.
In a pressure cooker or a large pot, heat ghee over medium heat.
Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn golden brown.
Stir in minced garlic, grated ginger, and chopped green chili. Sauté for another minute.
Add chopped spinach and cook until it wilts down.
Add turmeric powder, cumin powder, coriander powder, and salt. Mix well.
Add the soaked and drained rice and dal to the pot and mix everything together.
Pour in water (approximately 4 cups) and give it a good stir.
If using a pressure cooker, close the lid and cook on medium heat for 2-3 whistles. If using a pot, cover and cook until the rice and dal are soft and well-cooked, stirring occasionally.
Once cooked, let the pressure release naturally or allow the khichdi to rest for a few minutes in the pot.
Garnish with fresh coriander leaves and serve hot with lemon wedges on the side.
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