LASOONI PALAK KHICHDI RECIPE | STARTUP COOKING
Palak Khichdi is a quick, healthy, one pot meal prepared with spinach which is loaded with proteins, fibers, carbohydrates and minerals made in pressure cooker method. We can also make this khichdi in instant pot. Palak Khichdi also known as Spinach khichdi or lasooni palak khichdi in Hindi.
Lasooni means “Garlicky”, garlic flavored spinach khichdi. My all time favorite comfort food, i have always loved its taste, texture and qualities of being easy on the stomach. Recently i found this recipe from popular youtube channel “your food lab”. I followed his recipe here and hope everyone enjoys this recipe.
Palak Khichdi can be prepared under 40 minutes in pressure cooker method. If you choose instant pot, cook this khichdi in 30 minutes. This recipe is perfect for lunch boxes and its a great choice for fussy kids who don’t eat green leaves. Palak Khichdi goes well with raita, vadam or pickle. Its one of the traditional recipe, which is perfect for babies, kids, pot lucks or any get-together.
check my collection of Indian rice recipes
Spinach Khichdi is tasty, flavorful and healthy recipe that everyone should try. Follow my step by step photo recipe to prepare Lasooni Palak Khichdi. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
more spinach recipes
- spinach soup
- spinach pakoda
- spinach paratha
- palak paneer
- spinach biryani
- potato spinach gravy
- potato spinach paratha
- Lasooni palak khichdi
RECIPE FOR LASOONI PALAK KHICHDI
Coarse : Lunch
Cuisine : North Indian
Author : Jayashree Karthik
Prep Time : 10 min
Cook Time : 30 min
Total Time : 40 min
INGREDIENTS
To Cook Rice and Dal
- 1/2 cup moong dal
- 1 cup sona masoori rice
- salt to taste
- 1/4 tsp turmeric powder
- 4.5 cup water
For Spinach Puree
- 2 bunch spinach leaves
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
- 2 green chilli
- 2 garlic
- enough water to cook
For 1st Seasoning
- 1 tbsp ghee
- 1/2 tsp cumin seeds
- 1/4 tsp hing
- 1 tbsp garlic – finely chopped
- 1.5 tsp ginger – finely chopped
- 2 red chilli – broken
- 1 large onion – chopped
- 1 tomato – chopped
- 1 tbsp coriander powder
- 1 tsp roasted cumin powder
- 1 tsp garam masala
- salt to taste
- spinach puree
- cooked dal and rice
- 1 tbsp lemon juice
For Second Seasoning
- 1 tbsp ghee
- 1 tbsp garlic – finely chopped
- 1/4 tsp hing
- 2 red chilli
- 1/8 tsp kashmiri red chilli powder
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PROCEDURE
- Thoroughly wash the rice and moong dal in running water
- soak the rice and dal in enough water for 30 minutes
- strain the water and add the soaked rice and dal in to the pressure cooker
- add 4.5 cup water, salt and turmeric powder
- mix well
- pressure cook for 5 whistle or pressure cook for 1 whistle and then keep the flame low and cook for another 15 minutes, then switch off the flame
- once the pressure subsides down naturally open the cooker and mash the rice and dal well with back of the ladle, set aside
- in a sauce pot, bring water to boil
- add fresh spinach leaves and cook for 30 seconds
- Immediately take the leaves out and dip into cold water
- transfer the blanched spinach into the blender, add mint leaves, coriander leaves, green chillies and garlic
- add little water and grind to a smooth puree, set aside
- heat ghee in a pan
- temper with cumin seeds and hing
- add chopped garlic, ginger and red chilli
- saute for few seconds
- add chopped onion and saute well until translucent
- add chopped tomato and cook well until it turns mushy
- add coriander powder, cumin powder, garam masala powder and salt
- mix well, sprinkle little water and cook for 1 minute or until the raw smell of spices goes
- add spinach puree, mix well and cook for 5 minutes on medium flame
- after 5 minutes, add mashed rice and dal
- add 1 cup hot water
- mix well, cover and cook for 2-3 minutes
- add lemon juice, mix well and then switch off the flame
- palak khichdi is ready
- for second seasoning, heat a tbsp of ghee, temper with chopped garlic and cook until the garlic turns light brown color
- add hing, red chillies and a pinch of Kashmiri red chilli powder
- mix well
- pour the seasoning over the khichdi and serve hot with some cucumbers, mangoes or vadagam
- comfort and delicious khichdi ????
NOTES
- adjust spice level according to your taste
- adjust the consistency of khichdi adding more hot water, khichdi will thickens once cooled
- taste more delicious when serve hot with a tsp of ghee
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Lasooni Palak Khichdi with Step By
Step Photo Recipe
take sona masoori rice and moong dal in a bowl
rinse and soak in enough water for 30 minutes
drain the water and add soaked rice and dal in pressure cooker
add water, salt and turmeric powder
mix well
pressure cook for 5 whistle
rice and dal cooked well
mash well with back of the ladle
bring water to boil in a sauce pot
add spinach leaves
cook for 30 seconds
Immediately take the leaves out and dip in cold water
now add the leaves into the blender
add coriander leaves, mint leaves, green chilli and garlic
grind to a smooth puree
heat ghee in a pan
temper with cumin seeds and hing
add chopped garlic, ginger, hing and red chilli
saute for few seconds
add chopped onion
saute well until translucent
add chopped tomato
cook well until it turns mushy
add coriander powder, cumin powder, garam masala powder and salt
mix well, sprinkle little amount of water and cook for few minutes or until the raw smell of spices goes
add pureed spinach
mix well and cook for 4 minutes
add mashed rice and dal
mix altogether, cook for 2 minutes and then add lemon juice,
mix and switch off the flame
palak khichdi is ready
for second seasoning, heat a tbsp of ghee
add chopped garlic
saute for few seconds, then add hing, red chilli and
kashmiri red chilli powder
mix well and switch off the flame
Lasooni Palak Khichdi
