Palak (Spinach) Khichdi

Ingredients

• 1 cup Basmati rice
• 0.5 cup Moong dal (split green gram)
• 250 grams Fresh spinach leaves
• 2 tablespoons Ghee
• 1 teaspoon Cumin seeds
• 6 pieces Garlic cloves, finely minced
• 1 medium Onion, finely chopped
• 2 pieces Green chilies, slit
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Garam masala
• 4.5 cups Water
• 1 teaspoon Salt

Instructions

1. 1

   Wash the rice and moong dal together under running water until clear, then soak for 20 minutes.

2. 2

   Blanch the spinach leaves in boiling water for 2 minutes, shock in ice water, and blend into a smooth green puree.

3. 3

   In a pressure cooker, combine the soaked rice, dal, turmeric, salt, and 4 cups of water; cook for 3-4 whistles until soft.

4. 4

   Heat ghee in a large pan and add cumin seeds; once they splutter, add the minced garlic and sauté until golden brown.

5. 5

   Add the chopped onions and green chilies to the pan, sautéing until the onions become translucent.

6. 6

   Stir in the spinach puree and garam masala, cooking for 2-3 minutes on medium heat to incorporate the flavors.

7. 7

   Add the cooked rice and dal mixture to the spinach tempering, mixing well and adding the remaining 0.5 cup of water if a thinner consistency is desired.

8. 8

   Simmer for 2 more minutes, adjust salt to taste, and serve hot with a dollop of extra ghee.