Pin You will also need to grind up some stuff. This is the essence of the recipe so, read on.
Palak Khichdi Recipe Source: Geetha Perima Serves: 2 to 3 What I Used: 2 cups rice 1 cup halved green dal (always use 2:1 ratio for rice:dal) 1 bunch green spinach, chopped fine 1 large onion, chopped 1 teaspoon jeera/cumin ¼ teaspoon turmeric powder ½ teaspoon red chilli powder ½ teaspoon garam masala or goda masala 1 teaspoon ghee (optional) 1 tablespoon oil Salt to taste To grind: 1 cup loosely packed fresh coriander leaves ½ cup loosely packed mint leaves 2 green chillies, or to taste A 1" piece of ginger 4 cloves of garlic 2 tomatoes 5-6 pearl onions/shallots How I Made It: 1. Wash and soak the dal and rice together for 30 mins. 2. Grind all the ingredients under the ’to grind’ list adding no water. 3. Heat the oil in a pressure cooker pan and add the jeera. When it splutters, add the chopped onion. Fry until golden brown. Then add the chopped spinach and stir until soft and wilted. 4. To this, add the ground paste and mix well with salt, turmeric, red chilli powder and garam masala. Let it cook for a min. 5. Now add the soaked rice and dal. Add 4 cups water. Cook for 4-5 whistles in the pressure cooker. If you are using a normal pan, make sure you cook covered until the rice and dal is cooked thoroughly. 6. While hot, mix in 1 teaspoon ghee and serve.
Pin You will also need to grind up some stuff. This is the essence of the recipe so, read on.
Palak Khichdi Recipe Source: Geetha Perima Serves: 2 to 3 What I Used: 2 cups rice 1 cup halved green dal (always use 2:1 ratio for rice:dal) 1 bunch green spinach, chopped fine 1 large onion, chopped 1 teaspoon jeera/cumin ¼ teaspoon turmeric powder ½ teaspoon red chilli powder ½ teaspoon garam masala or goda masala 1 teaspoon ghee (optional) 1 tablespoon oil Salt to taste To grind: 1 cup loosely packed fresh coriander leaves ½ cup loosely packed mint leaves 2 green chillies, or to taste A 1" piece of ginger 4 cloves of garlic 2 tomatoes 5-6 pearl onions/shallots How I Made It: 1. Wash and soak the dal and rice together for 30 mins. 2. Grind all the ingredients under the ’to grind’ list adding no water. 3. Heat the oil in a pressure cooker pan and add the jeera. When it splutters, add the chopped onion. Fry until golden brown. Then add the chopped spinach and stir until soft and wilted. 4. To this, add the ground paste and mix well with salt, turmeric, red chilli powder and garam masala. Let it cook for a min. 5. Now add the soaked rice and dal. Add 4 cups water. Cook for 4-5 whistles in the pressure cooker. If you are using a normal pan, make sure you cook covered until the rice and dal is cooked thoroughly. 6. While hot, mix in 1 teaspoon ghee and serve.
