Скачать или смотреть Lehsuni Palak Khichdi | Season’s special Palak khichdi recipe

Lehsuni Palak Khichdi

Come winter, and there’s one dish that’s a must have in our home - Palak Khichdi.

It’s one of those family favourite recipes that you just keep coming back to, especially in the winter when fresh spinach is everywhere because the dish is just so warm and hearty!

This one-pot khichdi is made with fresh spinach cooked to perfection and topped with a sizzling lehsuni tadka (that garlicky goodness is EVERYTHING)🤤

It’s healthy, super filling, and insanely good to taste. Even Varun, who’s not easily impressed, absolutely LOVES it.

If you’re looking for something warm, wholesome, and super simple to make, you’ve got to try this.

Recipe:

Ingredients:
• For Khichdi:
• ½ cup Govinda Bhog or Basmati rice
• ½ cup moong dal, washed
• ½ tsp turmeric powder
• ½ tsp salt
• 250g spinach (palak), blanched
• ½ cup coriander leaves
• 2–3 green chilies
• 2 tbsp ghee
• 2 tej patta (bay leaves)
• 3–4 dried red chilies
• 1 tsp cumin seeds (jeera)
• ½ tsp asafoetida (hing)
• 1 large onion, finely chopped
• 2 tbsp garlic, finely chopped
• 1 tbsp ginger, finely chopped
• 1 large tomato, finely chopped
• ½ tsp garam masala
• ½ tsp red chili powder (optional)
• Salt, to taste
• Water, as needed
• For Lasooni Tadka:
• 2 tbsp ghee or oil
• 2 dried red chilies
• 2 tbsp garlic, finely chopped
• ½ tsp Kashmiri red chili powder

Method:
1. Cook the Rice and Dal:
• Wash rice and moong dal thoroughly. Pressure cook them with ½ tsp salt, ½ tsp turmeric powder, and water for 2 whistles. Set aside.
2. Prepare the Spinach Paste:
• Blanch spinach by boiling it for 20 seconds, then transfer it to ice-cold water immediately to retain its color.
• Blend spinach with coriander leaves and green chilies into a smooth paste.
3. Cook the Khichdi:
• Heat 2 tbsp ghee in a handi or deep pan.
• Add tej patta, dried red chilies, cumin seeds, and hing. Let them sizzle.
• Add finely chopped onion, garlic, and ginger. Sauté until caramelized.
• Add chopped tomato and cook for 2–3 minutes until softened.
• Stir in the spinach paste and cook on low flame until the oil separates.
• Add the cooked rice-dal mixture and mix well. Adjust the consistency by adding water as needed.
• Season with garam masala, red chili powder (if using), and salt. Let it simmer for 10–15 minutes.
4. Prepare the Lasooni Tadka:
• Heat 2 tbsp ghee or oil. Add dried red chilies and finely chopped garlic.
• Cook until the garlic is slightly caramelized. Remove from heat and add Kashmiri red chili powder.
5. Serve:
• Serve the lasooni palak khichdi hot, topped with the lasooni tadka.
• Pair it with crispy papad for an amazing meal.