Palak Khichdi | Healthy Comfort Bowl | Foodie Ramya | Dal kichadi

Описание: Palak Khichdi | Healthy Comfort Bowl | Foodie Ramya | Dal kichadi

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When comfort meets nutrition, you get this warm and soothing bowl of Palak Khichdi 💚
Made with rice, mixed dals, fresh spinach, and simple everyday vegetables, this khichdi is protein-packed, fiber-rich, and incredibly nourishing. A drizzle of ghee takes it to the next level, making it perfect for cozy lunches, kids’ lunch boxes, or light dinners.
This is my simple, homely version — easy to make, fuss-free, and full of goodness.
A must-try comfort meal by Foodie Ramya.

Description:
When comfort meets nutrition, you get this warm and soothing bowl of Palak Khichdi 💚
Made with rice, mixed dals, fresh spinach, and simple everyday vegetables, this khichdi is protein-packed, fiber-rich, and incredibly nourishing. A drizzle of ghee takes it to the next level, making it perfect for cozy lunches, kids’ lunch boxes, or light dinners.
This is my simple, homely version — easy to make, fuss-free, and full of goodness.
A must-try comfort meal by Foodie Ramya.

How to Make Palak Khichdi (Detailed Recipe):

Cook rice and dal
Take 1 cup white rice (Sona Masoori or Basmati works well).
Add ¾ cup moong dal and ¾ cup masoor dal.
Wash them thoroughly until the water runs clear.
Pressure cook with 5 cups water, 1 tsp turmeric, and 1 tsp ghee.
Cook until the rice and dal are very soft and slightly mushy.

Cook the vegetables
Chop 3 carrots into small pieces.
Take 1 cup fresh or frozen green peas and a few green chilies.
Pressure cook for 1 whistle or until the vegetables turn soft.
Keep aside.

Prepare the palak puree
Wash a fresh bunch of spinach thoroughly.
Remove thick stems; keep tender ones.
Blanch the palak in hot water for about 1 minute, until half-cooked.
Immediately transfer to ice-cold water to retain color and prevent overcooking.
Blend the palak with mint leaves, coriander leaves, garlic (optional), green chilies, and a few ice cubes into a smooth puree.

Prepare the base
Heat 2 tbsp oil and 2 tbsp ghee in a pan.
Add crushed garlic (or ginger), curry leaves, and a pinch of hing.
Add the cooked vegetables and sauté briefly.

Add palak and spices
Add the palak puree and sauté until the raw smell disappears.
Add 2–3 cups water based on the consistency you prefer.
Add salt to taste, 1 tsp jaggery, 1 tsp red chili powder, and ½ tsp garam masala.
Bring it to a gentle boil.

Combine everything
Add the cooked rice and dal mixture.
Mix well and let everything come together on low flame.
Garnish with coriander leaves and squeeze half a lemon.

Ghee tadka (optional but recommended)
Heat ghee, add crushed garlic and red chili powder.
Pour this tadka over the khichdi for extra flavor.

Serve hot with raita and enjoy this wholesome bowl of goodness.

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