- Add the masoor dal,tur dal and thooyamalli rice to a bowl and soak it for about half an hour
- Wash and rinse it a couple of times and strain out the water
- Add it to a pressure cooker and add water,1/2 tspn turmeric powder,salt as needed and cook it on hight flame for the 1st whistle then put in on low flame for about 5mins and then turn off and allow it to depressurize by itself
- Meanwhile let's make the palak Puree by adding a handful of palak along with 2 green chillies,2cloves of garlic and blend it well
- Now to a pan add a tbsp of sesame oil and add jeera,2 red chillies and stir it
- Add the remaining garlic cloves along with the medium sized chopped onion and give it a good stir and lightly saute the onions untill it turns transparent
- Add 1/4 tspn turmeric ,1/4 tspn pepper powder and give it a good stir
- Add the palak puree to the pan and lightly saute it on low flame till oil oozes out
- Transfer the well cooked rice and dal mixture to the pan and mix it well and add 1/4 tspn hing to it
- At last add half the lemon juice and stir well
- Adjust consistency as desired
Palak kichdi
By Cema Shierley
Dec, 6th
739
Servings
2 persons
Cook Time
30 minutes
Ingredients
14
- 16
Ingredients
- Masoor dal
- Tur Dal
- Thooyamalli rice or any variety of rice
- Water
- Turmeric powder
- Pink Himalayan Salt
- Green chillies
- Garlic
- Palak leaves
- Sesame oil
- Jeera
- Red chillies
- Onion
- Black pepper powder
- Hing
- Lemon
Instructions
Notes/Tips
Serve it roasted masala papad and homemade pickle.
