Masoor Dal and Palak Khichdi is a wholesome, comforting Indian dish perfect for a weeknight meal. This hearty khichdi combines rice, whole masoor dal (lentils), and fresh spinach in a deliciously spiced, aromatic base of ghee and Indian spices. High in protein and fiber, it’s a nutritious choice for a vegetarian dinner. Paired with Gujarati Kadhi, Boondi Raita, or Papad, this dish makes for a balanced, satisfying meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup |
| Masoor Dal (Whole) | 1/2 cup |
| Spinach Leaves (Palak) – roughly chopped | 2 cups |
| Ginger – chopped | 2 inches |
| Asafoetida (Hing) | 1/4 teaspoon |
| Panch Phoran Masala | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1 piece |
| Bay Leaf (Tej Patta) | 2 leaves |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Cardamom Pods/Seeds – crushed | 2 |
| Green Chilies | 2 |
| Tomatoes – chopped | 2 |
| Ghee | 2 tablespoons |
| Salt | To taste |
Instructions:
-
Prepare the Ingredients:
- Rinse the rice and masoor dal (lentils) under running water, then soak them in water for about 15 minutes to soften.
- Wash the spinach leaves thoroughly and blend them into a smooth puree without adding water. Set the puree aside.
-
Heat the Ghee:
- In a pressure cooker, heat the ghee over medium heat. Once the ghee is hot, add the bay leaf, cinnamon stick, crushed cardamom, and asafoetida. Sauté the spices for about 20 seconds until they release their fragrant aroma.
-
Cook the Tomatoes and Spices:
- Add the chopped tomatoes and green chilies to the cooker. Cook until the tomatoes soften and turn mushy, which should take around 5-7 minutes.
-
Add the Remaining Ingredients:
- Once the tomatoes are cooked, stir in the chopped ginger, turmeric powder, and panch phoran masala. Sauté for another minute to let the spices infuse the mixture.
-
Combine Rice, Dal, and Spinach Puree:
- Add the soaked rice and masoor dal (lentils) to the pressure cooker along with the spinach puree and salt. Stir well to combine all the ingredients.
-
Add Water and Pressure Cook:
- Pour in 3 cups of water to the cooker, mix everything together, and close the lid. Pressure cook the khichdi for 4 to 5 whistles, then turn off the heat.
-
Serve:
- Once the pressure is released, open the cooker and give the khichdi a good stir. For an added touch of richness, drizzle 1 tablespoon of ghee on top and serve hot.
-
Pair and Enjoy:
- This Masoor Dal and Palak Khichdi is best enjoyed with Gujarati Kadhi, Boondi Raita, or crispy Papad on the side for a complete meal. Perfect for a comforting, nourishing dinner after a long day.
Nutritional Information (Approximate):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 310 kcal |
| Protein | 12 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 6 g |
| Fat | 8 g |
| Sodium | 200 mg |
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 70 minutes
Servings: 2
Cuisine: Indian
Course: Dinner
Diet: High Protein Vegetarian
This delightful Masoor Dal and Palak Khichdi provides a balanced meal full of flavors, textures, and nutrition, making it an ideal dish for anyone looking to indulge in a wholesome vegetarian dinner.