Khatti Meethi Palak Khichdi Recipe
This Khatti Meethi Palak Khichdi brings together the comfort of traditional khichdi with a tangy-sweet twist from lemon and jaggery, paired with the earthy goodness of spinach. It’s a warm, nutritious meal perfect for a wholesome dinner. Here’s how to make this delightful North Indian recipe:
Ingredients & Nutritional Information
| Ingredient | Quantity | Nutritional Benefits |
|---|---|---|
| Ghee | 1 tbsp | Healthy fats, adds rich flavor |
| Mustard seeds | 1/2 tsp | Contains antioxidants |
| Cumin seeds (Jeera) | 1/2 tsp | Aids digestion |
| Tomato, finely chopped | 1 | Source of vitamin C and antioxidants |
| Ginger, finely chopped | 2 inches | Anti-inflammatory properties |
| Cinnamon Stick (Dalchini), broken | 1 inch | Adds a warm, earthy aroma |
| Bay leaf (Tej Patta), torn | 1 | Enhances flavor and aroma |
| Turmeric powder (Haldi) | 1/2 tsp | Anti-inflammatory, boosts immunity |
| Red Chili powder | 1/2 tsp | Adds spiciness and boosts metabolism |
| Asafoetida (Hing) | 1/4 tsp | Improves digestion |
| Jaggery | 1 tbsp | Adds sweetness, rich in iron |
| Lemon, juice extracted | 1 | Adds tanginess, high in vitamin C |
| Salt | to taste | Enhances flavor |
| Rice | 3/4 cup | Carbohydrates, provides energy |
| Arhar dal (Split Toor Dal) | 3/4 cup | Rich in protein and fiber |
| Spinach, chopped | 300 g | High in iron, vitamins A and C |
| Additional Ghee (for garnish) | 2 tbsp | Adds richness and flavor |
Preparation & Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Instructions
-
Preparation
Begin by prepping all ingredients. Rinse the rice and arhar dal (split toor dal) thoroughly, drain, and set aside. Chop spinach finely to keep its texture consistent with the khichdi. -
Cooking the Spinach
To retain its vibrant green color and nutrients, cook the spinach separately:- Place the chopped spinach in a pressure cooker with 2 tablespoons of water.
- Cover and cook on high heat until you hear 2 whistles.
- Turn off the heat and release pressure immediately by either rinsing the cooker under cold water or lifting the weight with a fork. This technique locks in the spinach’s bright green color.
- Once done, set the cooked spinach aside.
-
Making the Khichdi Base
- Heat 1 tablespoon of ghee in the same pressure cooker over medium heat.
- Add mustard seeds and cumin seeds, allowing them to sizzle and release their aroma.
- Add cinnamon stick and bay leaf, stirring briefly.
- Introduce the ginger and chopped tomato, sautéing until the tomato softens slightly.
- Sprinkle in turmeric powder, red chili powder, and asafoetida, stirring for a few seconds to coat everything in spices.
-
Adding the Rice and Dal
- Add the rinsed rice and dal to the spice mixture in the pressure cooker.
- Stir in salt, jaggery, and 4 cups of water, mixing thoroughly.
- Seal the pressure cooker lid and cook the khichdi for 4-5 whistles on medium heat, then turn off the heat.
- Allow the pressure to release naturally, letting the khichdi continue to cook and absorb flavors during this time.
-
Finishing Touches
- Once the pressure has completely released, open the cooker lid and add the cooked spinach.
- Stir in lemon juice and the remaining 2 tablespoons of ghee. Bring the mixture to a brisk boil for 2 minutes, allowing the flavors to meld together.
- Taste and adjust salt or seasonings if needed.
-
Serving
- Transfer the Khatti Meethi Palak Khichdi to a serving bowl.
- Serve hot, topped with a dollop of ghee, sliced onions, and a side of papad for a complete meal.
Tips for Best Results
- Color Preservation: Releasing pressure immediately after cooking the spinach helps retain its bright green color.
- Texture: Adjust the water quantity if you prefer a thicker or more porridge-like khichdi consistency.
- Flavor Boost: For extra flavor, add a few whole black peppercorns and a couple of cloves to the tempering step.
This Khatti Meethi Palak Khichdi offers a balanced meal rich in protein, fiber, and essential nutrients, perfect for a comforting family dinner. Enjoy each spoonful with the tang of lemon, the sweetness of jaggery, and the warm spices blending seamlessly with spinach and dal for a flavorful experience.
