Palak Khichdi / Spinach Khichdi

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Happy Independence Day to One n all!! Today August 15, India Celebrated 66th Independence Day n my fellow blogger friends were very creative n they Posted recipes with the Tricolor of India's National Flag-Saffron,White n Green to show their Tribute n Love. Great Work Gals!! I always prefer easy n quick one pot meal for lunch at the same time i want to make it as healthy n wholesome. This Palak Khichdi/Spinach Lentil Rice is one such recipe. Very easy to make n also filling and wholesome recipe. I have some left over Snake gourd after using it in Poriyal, so i added that also to my khichdi. If u want u can also add some carrots,peas n potato to this khichdi n make it even more healthy n tasty. My kids love Spinach Rice, so i pureed the spinach n added to it, if u want u can also chop them finely n proceed. Now to the recipe... Ingredients Rice     1 and 1/4 cup (i used sona masoori) Yellow Moong dal    1/2 cup Spinach    1 bunch(roughly chopped) Onion    1 large (finely chopped) Tomato    1 or 2 chopped Turmeric powder    1/4 tsp Salt     to taste To Wet Grind Onion    1/2 of a small onion(chopped) Green chili    2 no. Cumin seeds     1/2 tsp Coconut      1/4 cup (shredded) To Temper Oil/Ghee         1 tbsp Mustard seeds    1/4 tsp Cumin seeds   1/2 tsp Urad dal     1/2 tsp Dry Red chili    2no.(broken) Curry leaves     few Hing    1/8 tsp Method Wash n soak Rice n dal separately for at least  20-30 minutes. Grind all the ingredients under "to wet grind" using little water n keep ready. Wash spinach thoroughly and roughly chop it and transfer to a microwave safe bowl add pinch of sugar n cook for 2 1/2 minutes. Then cool for a while and puree it n keep aside. Now heat oil in a pressure cooker, add the tempering ingredients one by one n wait till it splutter and add onions and saute for 1-2 minutes. Then add tomato n saute until it turns soft and add spinach puree n turmeric powder saute for a minute. After that add soaked n drained moong dal n saute for a minute, then add ground coconut paste and stir fry for 1-2 minutes. And add enough water n salt and bring it to boil. Once it starts boiling add soaked n drained rice, stir well and cook until done or pressure cook for 1-2 whistle. That's it...healthy n tasty Palak Khichdi ready. Notes: U can add add the tempering after the rice has cooked, like i did for my Carrot Peas Khichdi. This is a mild or less spicy recipe, if u want spicy add green chili (while grinding) to your taste. Instead of yellow moong dal u can also add whole moong, masoor dal, tuvar dal. For extra flavor n richness, cashew nuts n peanuts can also added along with tempering. Sending this recipe to Show Me Your HITS~Rice Event Happening at CooksJoy.

Happy Independence Day to One n all!! Today August 15, India Celebrated 66th Independence Day n my fellow blogger friends were very creative n they Posted recipes with the Tricolor of India's National Flag-Saffron,White n Green to show their Tribute n Love. Great Work Gals!!
I always prefer easy n quick one pot meal for lunch at the same time i want to make it as healthy n wholesome. This Palak Khichdi/Spinach Lentil Rice is one such recipe. Very easy to make n also filling and wholesome recipe. I have some left over Snake gourd after using it in Poriyal, so i added that also to my khichdi. If u want u can also add some carrots,peas n potato to this khichdi n make it even more healthy n tasty. My kids love Spinach Rice, so i pureed the spinach n added to it, if u want u can also chop them finely n proceed. Now to the recipe...

Ingredients

1. Rice     1 and 1/4 cup (i used sona masoori)
2. Yellow Moong dal    1/2 cup
3. Spinach    1 bunch(roughly chopped)
4. Onion    1 large (finely chopped)
5. Tomato    1 or 2 chopped
6. Turmeric powder    1/4 tsp
7. Salt     to taste

To Wet Grind

1. Onion    1/2 of a small onion(chopped)
2. Green chili    2 no.
3. Cumin seeds     1/2 tsp
4. Coconut      1/4 cup (shredded)

To Temper

1. Oil/Ghee         1 tbsp
2. Mustard seeds    1/4 tsp
3. Cumin seeds   1/2 tsp
4. Urad dal     1/2 tsp
5. Dry Red chili    2no.(broken)
6. Curry leaves     few
7. Hing    1/8 tsp

Method

• Wash n soak Rice n dal separately for at least  20-30 minutes.
• Grind all the ingredients under "to wet grind" using little water n keep ready.
• Wash spinach thoroughly and roughly chop it and transfer to a microwave safe bowl add pinch of sugar n cook for 2 1/2 minutes.

• Then cool for a while and puree it n keep aside.
• Now heat oil in a pressure cooker, add the tempering ingredients one by one n wait till it splutter and add onions and saute for 1-2 minutes.

• Then add tomato n saute until it turns soft and add spinach puree n turmeric powder saute for a minute.
• After that add soaked n drained moong dal n saute for a minute, then add ground coconut paste and stir fry for 1-2 minutes.

• And add enough water n salt and bring it to boil.
• Once it starts boiling add soaked n drained rice, stir well and cook until done or pressure cook for 1-2 whistle.

• That's it...healthy n tasty Palak Khichdi ready.

Notes:
U can add add the tempering after the rice has cooked, like i did for my Carrot Peas Khichdi.
This is a mild or less spicy recipe, if u want spicy add green chili (while grinding) to your taste.
Instead of yellow moong dal u can also add whole moong, masoor dal, tuvar dal.
For extra flavor n richness, cashew nuts n peanuts can also added along with tempering.

Sending this recipe to Show Me Your HITS~Rice Event Happening at CooksJoy.