Masala Palak Khichdi Recipe | Chef Ranveer Brar

Cooking Steps

1. Preparing the Khichdi [00:51]

• In a pressure cooker, add 2 tbsp ghee, 1/2 cup soaked yellow moong dal, 1/2 cup soaked toor dal, 2 cups soaked kolam rice, 1/2 tsp turmeric powder, salt to taste, and water as required. Pressure cook until done.

2. Making the Paste [03:36]

• Combine 3 green chillies, 1 inch ginger, and 1-2 tbsp tender coriander stems in a mortar and pestle and pound into a coarse paste.

3. Assembling the Lasooni Palak Khichdi [04:00]

• Heat 2-3 tbsp ghee and 1 tbsp oil in a large pot.
• Add the prepared paste and sauté.
• Add 1 large chopped onion and cook until softened.
• Incorporate 2 bunches of chopped spinach, salt to taste, and 1/2 tsp sugar. Cover briefly to wilt the spinach.
• Pour in 1/3 cup water, add the cooked khichdi and 1 large diced tomato, then mix thoroughly.

4. Preparing the Second Tadka [07:18]

• In a separate pan, heat 2 tbsp ghee.
• Add 4-5 torn dry kashmiri red chillies, 3-4 sliced garlic cloves, 1 tsp cumin seeds, a pinch of asafoetida, and 1 tsp degi red chilli powder.
• Finish with a splash of water to maintain the color.

5. Final Assembly

• Add the prepared tadka to the khichdi and mix well.
• Serve hot in a bowl, garnished with a coriander sprig.