Palak Khichdi with Dabka Kadhi. Palak hare moong ki khichdi has also shown to have tremendous positive effect on lowering cholesterol, blood sugar and weight. Brown rice and green moong in this ratio make this recipe a class one. This variation to the simple dal khichdi is loaded with fresh spinach (Palak in Hindi) for added nutrition and flavor boost, making it a complete meal.
Ingredients of Palak Khichdi with Dabka Kadhi
- You need of For Khichdi:.
- Prepare 1/2 of split yellow moong dal.
- It's 1/2 cup of rice.
- It's to taste of Salt.
- It's of Other ingredients:.
- Prepare 1 of medium bunch of spinach leaves/ palak bhaji.
- Prepare 1 of big onion finely chopped.
- Prepare 1 of tomato finely chopped.
- You need of For tempering/ tadka:.
- You need 3 tbsp of ghee.
- Prepare 1 tsp of cumin seeds.
- It's 1 pinch of asafoetida (hing).
- It's 1 of bay leaf.
- Prepare 2 of dry red chillies.
- You need 1 tbsp of green chillies- ginger finely chopped/ paste.
- You need leaves of Few curry.
- It's to taste of Salt.
- Prepare 1 tsp of garam masala.
- It's 1/2 tsp of lemon juice.
- Prepare of For dabka kadhi :.
- It's 1/2 cup of curd.
- Prepare 1 1/2 cup of water.
- It's 2 tbsp of besan/ chickpeas flour.
- You need 2 tbsp of jaggery.
- It's to taste of Salt.
- Prepare of For pakoras:.
- You need 1/4 of heap cup besan.
- You need 1 tsp of red chilli powder.
- It's to taste of Salt.
- It's of For tempering/ tadka (Kadhi):.
- It's 1 tbsp of ghee.
- Prepare 1/2 tsp of cummin seeds.
- You need 1 pinch of asafoetida (hing).
- You need 2 of dry round red chillies.
- You need leaves of Few curry.
- You need as required of Finely chopped fresh coriander leaves to garnish.
- It's of To serve :.
- Prepare of Veg cutlets.
Serve Masoor Dal and Palak Khichdi along with Gujarati Kadhi or Boondi Raita and Papad for a comforting weeknight meal. With fingertips, make small dumplings from the batter. Add them directly to the simmering kadhi. Cook for a few minutes till they start to float.
Palak Khichdi with Dabka Kadhi step by step
- For making Khichdi.. wash and soak yellow moong dal and rice for 2 hours. Pressure cooker with enough water and salt for 4-5 whistles..
- Wash and blanch spinach. Cool and grind in mixer jar to make purée..
- Chopped onion and tomato. In cooking pan add, heat ghee. Add cummin seeds, asafoetida..as splutter add chopped green chillies ginger/ paste, curry leaves,bay leaf, dry red chillies. Saute for few seconds..
- Add chopped onion and tomato pieces,salt and saute for 2 minutes..
- Add cooked Khichdi, spinach/ palak puree, garam masala,salt to taste. Mix well and cook for 2-3 minutes..
- Side by side prepared dabka kadhi on other gas. Whisk curd and water to make buttermilk. Add besan and whisk again. Pour in vessel. Add chopped green chillies+ ginger, salt and jaggery in it. Keep for boiling..
- In small mixing bowl add besan,salt and red chilli powder. Mix well add little water to make pakoras batter. As Kadhi start to boil, take little little besan batter (like pakoras) and drop gently in boiling kadhi. Boil for few minutes..
- In small tadka pan add heat ghee. Add cummin seeds and asafoetida as splutter add dry round red chillies,curry leaves. Off the flame. Pour this tempering/tadka on boiling dabka kadhi. Boil for 2 minutes. Garnish with chopped coriander leaves..
- I had leftover little cabbage cutlets mixture. In it added little bread crumbs, made heart shaped cutlets,rolled in semolina and roasted on grill pan with little oil on both sides till crispy golden..
- Serve/ Relish Delicious Hot Palak Khichdi with Dabka Kadhi and cutlets..
Stir gently, to avoid dabkas from sticking to the bottom of the pan. This spinach kadhi has mild spicy taste. If you prefer more spicy then add few slit green chilies in the kadhi while it was simmering. On regular basis, I usually make gujarati kadhi to go with my gujarati khichdi or rice. One day I had very few palak leaves left after making palak methi muthia.