Palak Khichdi with Brown Rice and Toasted Peanuts Recipe

Creamy spinach rice porridge with a blend of brown rice and moong lentil which is topped up with toasted peanuts.

Archana's Kitchen
Palak Khichdi with Brown Rice and Toasted Peanuts Recipe
509 ratings.

Palak Khichdi with Brown Rice and Toasted Peanuts Recipe is a variation to the usual preparation of kichidi from both rice and lentil. The khichdi not just has the protein and carbs from the rice and dal but also the addition of Palak or Spinach into the Khichdi will help you provide enough Iron content. The toasted peanuts will not just give the crunch for the porridge based dish but also will up your protein content.

Serve the Palak Khichdi with Toasted Peanuts Recipe as a one pot meal along with Dry Fry Keema Balls (Spicy Chicken Keema Balls) Recipe and Raw Mango Raita Recipe

If you are looking for Khichdi recipe here are some: 

  1. Sabudana Khichdi Recipe (Savory Tapioca Pearl Breakfast Pudding)
  2. Bengali Bhog Khichuri Recipe (Bengali Khichdi)
  3. Green Moong Dal Khichdi Recipe

Course: Dinner
Diet: Vegetarian
Prep in

35 M

Cooks in

15 M

Total in

50 M

Makes:

4 Servings

Ingredients

  • 1 cup Brown Rice , soaked for 30 minutes
  • 1 cup Yellow Moong Dal (Split) , soaked for 30 minutes
  • 1 cup Pearl onions (Sambar Onions) , chopped
  • 1 teaspoon Fennel seeds (Saunf)
  • 1/4 cup Coconut milk
  • Salt , to taste
  • To grind
  • 1 cup Spinach
  • 1 Green Chilli
  • 2 cloves Garlic
  • 1 inch Ginger
  • For tempering
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 sprig Curry leaves
  • 1 inch Cinnamon Stick (Dalchini)
  • 2 Dry Red Chilli
  • 3 tablespoon Raw Peanuts (Moongphali)
  • 1 pinch Asafoetida (hing)

How to make Palak Khichdi with Brown Rice and Toasted Peanuts Recipe

  1. We begin making the Palak Khichdi with Brown Rice and Toasted Peanuts Recipe by grinding the palak and all the ingredients with 1/2 cup water to a smooth puree.

  2. Now take a pressure cooker, add in oil and fry the onions and fennel seeds till it becomes translucent. Add in the pureed spinach mixture and cook till the raw smell goes away.

  3. Then later add the washed and soaked rice and lentil mix well, add about 2 cups of enough water to give a creamy consistency, at this point you can add in the coconut milk and check for salt.

  4. Once done close it and cook for about 3 whistle till it is all mushy and cooked well. Release the pressure naturally.

  5. To make the tempering, take a small tadka pan with oil, crackle the cumin seeds, curry leaves, pinch of asafetida, cinnamon stick. Then add in the dry red chilli and peanuts and toast till it turns golden.

  6. Add this tempered ingredients on top of the khichdi and serve. 

  7. Serve the Palak Khichdi with Toasted Peanuts Recipe as a one pot meal along with Dry Fry Keema Balls (Spicy Chicken Keema Balls) Recipe and Raw Mango Raita Recipe.

Last Modified On Wednesday, 22 March 2017 09:30
     
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