Palak Khichdi with Brown Rice and Toasted Peanuts Recipe
This nutritious and flavorful Palak Khichdi is a perfect dinner option for those who want a wholesome, vegetarian meal. Combining brown rice, moong dal, and spinach, this khichdi is a powerhouse of vitamins and minerals. The addition of toasted peanuts and a tempering of spices gives it a delightful crunch and aromatic depth, making it both satisfying and comforting. Serve this dish with a side of boondi raita and papad for an enhanced dining experience.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Brown rice | 1 cup (soaked for 30 minutes) |
| Yellow moong dal (split) | 1 cup (soaked for 30 minutes) |
| Small onions | 1 cup (chopped) |
| Fennel seeds | 1 tsp |
| Coconut milk | 1/4 cup |
| Salt | To taste |
| Fresh spinach | 1 cup |
| Green chili | 1 |
| Fresh ginger | 1-inch piece |
| Garlic cloves | 2 |
| Cumin seeds | 1 tsp |
| Curry leaves | 1 sprig |
| Cinnamon stick | 1-inch piece |
| Peanuts (roasted) | 3 tbsp |
| Dry red chilies | 2 |
| Asafoetida (hing) | A pinch |
Preparation Time:
- 35 minutes (includes soaking)
Cooking Time:
- 15 minutes
Total Time:
- 50 minutes
Servings:
- 4
Cuisine:
- North Indian
Course:
- Dinner
Diet:
- Vegetarian
Instructions:
-
Prepare the Spinach Puree: Begin by washing the spinach leaves thoroughly. Place them in a blender with about 1/2 cup of water and blend until smooth to form a spinach puree. Set this aside.
-
Cook the Khichdi: In a pressure cooker, heat some oil and add the chopped onions and fennel seeds. Sauté them until the onions soften and turn translucent. Then, add the spinach puree and cook for 5-6 minutes, stirring occasionally.
-
Add Rice and Dal: Add the soaked brown rice and moong dal to the cooker, followed by 2 cups of water. Mix everything together. Cook for about 1 minute, then add the coconut milk and salt to taste. Close the pressure cooker lid and cook on medium heat for 3 whistles. Allow the pressure to release naturally.
-
Prepare the Tadka (Tempering): While the khichdi is cooking, heat oil in a small tempering pan. Add cumin seeds, curry leaves, asafoetida, and cinnamon stick. Sauté for a minute until fragrant. Next, add the dry red chilies and roasted peanuts, frying until the peanuts turn golden brown.
-
Combine and Serve: Pour the prepared tempering over the cooked khichdi. Mix well and serve hot.
-
Serving Suggestions: Palak Khichdi is best served with boondi raita and crispy papad for a complete and delicious meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 |
| Protein | ~10g |
| Carbohydrates | ~45g |
| Fiber | ~6g |
| Fat | ~8g |
| Vitamin A | High |
| Iron | Good |
This dish offers a balanced meal with the goodness of greens, proteins, and healthy fats. The brown rice adds fiber, while the peanuts bring in a crunchy texture, making each bite satisfying and wholesome. It’s a great way to include more greens in your diet without compromising on taste. Enjoy this hearty dish with your loved ones!
