- Wash the dal and rice mix thoroughly & let it soak for 15-20min then pressure cook it with some salt and pinch of turmeric powder for 3 whistles or until its nicely cooked.
- In a large kadai heat ghee and add in the hing & jeera along with the freshly grated ginger and let it sizzle. Add in the chopped onions with ginger garlic paste and let it cook until translucent then add palak , tomatoes , green peas & give it a good mix.
- Stir in salt , turmeric powder , Chilli powder & the garam masala & Let it cook for 2-3 minutes Add in the cooked dal rice , give it a good mix and let it simmer for 2-3 minutes (at this point if wish you can add extra ghee as per your desired taste)
- FOR TADKA In a tadka Pan heat some ghee add in the hing , jeera , chopped garlic along with dried red chilli and let it sizzle. make sure you do this step in a very low flame , so that you don’t burn the ingredients. Finally add in Kashmiri lal mirch.
- pour the tempering along with the ghee over the khichdi And Serve Hot ! With some fried Papad & Pickle 😊
Palak Dal khichdi
By My Foodie Buddha
Mar, 17th
631
Servings
2 persons
Cook Time
40 minutes
Ingredients
20
- 22
Ingredients
- yellow moong dal + Rice mix
- Chopped palak
- Onion (medium size)
- Tomatoes (medium size)
- Green chilly (split in half)
- Fresh ginger (grated)
- Green peas (peeled)
- Ghee
- Hing
- Jeera
- Ginger garlic paste
- Salt
- Chilli powder
- Turmeric powder
- Garam masala
- FOR TADKA
- Ghee
- Hing
- Jeera
- Finely chopped garlic
- Dry red chillies
- Kashmiri lal mirch
Instructions
Notes/Tips
* In the tadka always use Kashmiri lal mirch as its not so spicy & it gives very good colour & aroma * Always make khichdi in Short grain rice for the perfect porridge like texture. * pre soaking the dal & rice Is optional but it saves pressure cooking time and also gives a perfect softness to the khichdi * for the green peas you can Also use the frozen one (Definitely saves the time)
