Ingredients with Measurements:
- 1 cup rice
- 1 cup moong dal
- 2 cups spinach leaves, chopped
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- Salt to taste
- 4 cups water
- 2 tbsp oil
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Wash the rice and moong dal together and soak in water for 30 minutes.
2. Heat oil in a pressure cooker and add cumin seeds.
3. Once the cumin seeds start to splutter, add chopped onions and sauté until they turn translucent.
4. Add ginger and garlic paste and sauté for a minute.
5. Add chopped tomatoes and cook until they turn soft.
6. Add chopped spinach leaves and cook for 2-3 minutes.
7. Add coriander powder, garam masala, turmeric powder, and salt. Mix well.
8. Drain the water from the soaked rice and dal and add them to the pressure cooker.
9. Add 4 cups of water and mix well.
10. Close the lid of the pressure cooker and cook on high flame for 2 whistles.
11. Reduce the flame to low and cook for another 10 minutes.
12. Turn off the flame and let the pressure release naturally.
13. Open the lid of the pressure cooker and mix the khichra well.
14. Serve hot with raita or pickle.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
High flame for 2 whistles, then low flame for 10 minutes
Serving size:
4-5 people
Nutritional information:
Calories: 250
Protein: 10g
Fat: 5g
Carbohydrates: 45g
Fiber: 5g
Substitutions for ingredients:
- Instead of moong dal, you can use toor dal or chana dal.
- Instead of spinach leaves, you can use methi leaves or palak puree.
Variations:
- You can add vegetables like carrots, peas, and beans to make it more nutritious.
- You can add paneer cubes to make it more flavorful.
Tips and tricks:
- Soak the rice and dal together for at least 30 minutes to reduce the cooking time.
- Use fresh spinach leaves for better taste and texture.
- Adjust the amount of water according to your preference for consistency.
Storage instructions:
You can store the leftover khichra in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the khichra in a microwave or on a stovetop with a little water to prevent it from drying out.
Presentation ideas:
Serve the khichra in a bowl and garnish with chopped coriander leaves.
Garnishes:
Chopped coriander leaves
Pairings:
Raita, pickle, or papad
Suggested side dishes:
Salad or roasted vegetables
Troubleshooting advice:
- If the khichra is too thick, add more water and cook for a few more minutes.
- If the khichra is too thin, cook for a few more minutes without the lid to evaporate the excess water.
Food safety advice:
- Wash the rice and dal thoroughly before soaking.
- Cook the khichra on high flame for 2 whistles to ensure that it is cooked properly.
Food history:
Palak khichra is a popular dish in North India and is often served during festivals and special occasions.
Flavor profiles:
The dish has a mild and comforting flavor with a hint of spices.
Serving suggestions:
Serve the khichra hot with raita or pickle.
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Region: Indian