Palak dal khichdi is a traditional Indian dish made with rice, lentils, spinach, and spices. It is a hearty and nutritious meal that is perfect for a cold winter day. The rice and lentils in palak dal khichdi provide complex carbohydrates, which give you sustained energy. Spinach is a good source of vitamins A and C, as well as fibre.
The spices in the dish add flavour and also have health benefits, such as boosting your metabolism and helping to fight inflammation. Palak dal khichdi is a vegan and gluten-free dish, making it a healthy option for people with dietary restrictions. It is also a relatively inexpensive dish to make, making it a budget-friendly option. Palak dal khichdi is a perfect example of the art of simple cooking, fusing the benefits of protein-rich lentils with the earthiness of rice and the brilliant hues of spinach.
Lentils are a good source of protein, which is essential for building and repairing tissues. Spinach is a good source of fibre, which can help lower cholesterol levels, regulate digestion, and prevent constipation. The complex carbohydrates in palak dal khichdi can help you feel full and satisfied, which can help you eat less and lose weight.
The vitamins and minerals in palak dal khichdi can help boost the immune system and fight off infection. The potassium in palak dal khichdi can help lower blood pressure and improve heart health. If you are looking for a healthy and delicious meal, palak dal khichdi is a great option. It is easy to make and can be customised to your liking. You can add other vegetables, such as carrots, peas, or tomatoes, to make it even more nutritious.
Here's How You Can Make It At Home:
Ingredients:
•1 cup of rice
•1/2 cup moong dal
•2 cups of chopped spinach
•1 onion, finely chopped
•1 tomato, chopped
•2-3 cloves of garlic, minced
•1-inch piece of ginger, grated
•1 green chilli, chopped (adjust to taste)
•1/2 teaspoon cumin seeds
•1/2 teaspoon turmeric powder
•1/2 teaspoon cumin powder
•1/2 teaspoon coriander powder
•Salt to taste
•3 cups of water (adjust as needed)
•2 tablespoons of ghee or oil
•Fresh cilantro leaves for garnish
Method:
•Under running water, wash the rice and lentils separately. After giving the rice about 30 minutes to soak, drain the water. Lentils should be set aside.
•Ghee or oil should be heated over medium heat in a pressure cooker or large pot. Stir in the cumin seeds and watch them puff up.
•Add the chopped onions and cook them until transparent. Add the minced garlic, ginger, and green chilli after that. Cook for an additional minute.
•Tomatoes should be cooked after being cut until they soften and release juice.
•Salt, turmeric, cumin, and coriander powder should be added. The onion-tomato mixture and spices should be thoroughly mixed.
•To the pot, add the drained and soaked rice and lentils. Take a few minutes to thoroughly combine everything.
•Add the spinach, then stir while the spinach wilts.
•After adding the water, thoroughly whisk the mixture. Depending on the consistency of your favourite khichdi, change the amount of water.
•On medium heat, cook for around 3 to 4 whistles with the pressure cooker lid closed. Rice and lentils should be cooked until soft if using a standard pot.
•Open the cover when the pressure naturally subsides or the khichdi is thoroughly cooked. You can add a small amount of hot water and gently stir the khichdi if it seems too thick.
•Hot Dal Palak Khichdi should be served with fresh cilantro leaves on top,