Palak Khichdi / Palak dal Khichdi / Spinach Dal Rice

Palak Dal Kichadi is a complete, gluten free nutritious meal by itself and tastes delicious with addition of  spices!  

It makes a good combination of carbohydrates, protein and other nutrients.

Let us check the recipe now. 

PREP TIME

20 min

COOK TIME

20 mins

TOTAL TIME 

40 mins

                                                                                                                                                 

Recipe for Palak Kichadi

Recipe type: Rice Variety 

Cuisine:  North Indian 

Serves: 3 to 4 (approximately)

Ingredients:

To blanch:

Palak / Spinach - 1 small bunch
Green chillies - 2

To Pressure Cook
Rice - 1/2 cup
Moong dhal & Toor dhal - 1/4 cup each

Other Ingredients:
Onion - 1(finely chopped)
Tomato - 1(finely chopped)
Ginger garlic paste - 2 tsp
Turmeric powder - 1/2 cup
Chilli powder - 1/2 to 1 tsp (optional)
Salt - to taste

For seasoning:

Ghee -  1 to 2 tbsp 
Cumin seeds - 1 tsp
Cinnamon - 1"piece
Cloves -2
Cardamom - 1

Directions:

Remove stems and wash spinach thoroughly.

Blanch spinach and green chillies in boiling water.

Take it out and allow to cool. Grind spinach and green chilli into a fine paste and keep aside.

Wash and soak the rice and dhal for at least 30 minutes.

Pressure cook the rice and dhal along with salt in nearly 3 to 3 1/2 cups of water(according to the quality of your rice)

After it is done. Give it a quick mix and keep aside.

Heat ghee in a wide pan, season it with cumin seeds, cinnamon, cloves and cardamom. Once it crackles add onion. Saute well till it becomes translucent.

After that add ginger garlic paste, tomatoes and spice powders.

Fry that till tomato melts. Once the raw smell goes, add in the spinach green chilli paste.

Give it a mix and add the cooked dal mixture. Mix it thoroughly.

Add water to adjust the consistency.. Allow to cook in low flame for another 5 minutes.

Serve hot with curd, pappad and pickle.

Top it with ghee while serving!

Spinach Corn Rice / Spinach Corn Pulao( Pulav)- Easy lunch Box Recipe

This mild spicy rice has an addition of colourful and healthy spinach & corn in it. 

Spinach & corn helps to increase the nutritive of value of this dish; perfect for lunch box and parties.  

Try out this recipe; I am sure you will like this!

Ingredients:

Basmati Rice - 2 cups
Sweet Corn - 1 cup(I have used Frozen corn)
Spinach - 2 bunches (washed and chopped)
Onion - 1 big(thinly sliced)
Garlic - 5 to 6(finely chopped)
Green chillies - 4 to 5 (sliced)
Salt - to taste

For Seasoning:
Ghee / Butter / Oil - 1 or 2 tbsp
Cinnamon - 1
Bay leaf - 2
Jeera / Cumin seeds - ¾ tsp

Palak Poori (Puri) / Spinach Poori

Palak poori  is healthy variation to our kid's favorite breakfast item and also a tricky way to make them eat spinach!

Ingredients:

Wheat flour -  2  cups + extra for dusting
Palak/Spinach - 1 cup( tightly packed

Green chili - 3 to 4
Salt - to taste
Oil - for deep frying

Directions:

Remove stems and wash spinach thoroughly.

Palak Dosa / Palak Paneer Dosa ( Dosa Stuffed with Spinach and Cottage Cheese)

Here is a crispy dosa recipe with a healthy, delicious stuffing consists of palak and paneer.

Try this; I am sure everyone in your family will like this, especially your kids! 

Ingredients:

For Dosa:

Dosa Batter - 7 to 8 dosa's approximately

For Stuffing:

Palak – 2 bunches
Green chillies –1
Onion – 1 medium (finely chopped)
Tomato – 1 small (finely chopped)
Ginger - 1 inch piece
Garlic - 4 cloves (finely chopped)
Red chilli powder –  ½ tsp
Corriander powder – 2 tsp
Turmeric powder – ¼ tsp
Garam masala - ½ tsp
Sugar – ¼ tsp
Salt to taste

For seasoning:
Cumin seeds – 1 tsp
Oil – 1 tbsp

Directions:

Remove stems and wash spinach thoroughly.

Palak Chicken (Chicken in Spinach Gravy)

This mouthwatering North Indian gravy / curry  is going to be favorite of every home;  a perfect combination of chicken and spinach (palak).

Ingredients:

Chicken (bone - in) - 500 grams (clean and cut into medium sized pieces)

Spinach (palak) - 1 bunch

Onion - 2 (finely chopped)
Tomato  - 2 (finely chopped)

Garam masala - ½ tsp
Cream – 2 tbsp (optional)
Sugar – ¼ tsp
Salt to taste

To Marinate:

Ginger garlic paste -  2 tsp
Red chilli powder -  2 tsp

Corriander powder- 1½ tsp 

Turmeric powder – ½ tsp
Cumin powder– ½ tsp

Curd - 2 tbsp

For Seasoning:

Cinamon - 1

Cloves - 3

Cardamom - 2

Bay leaf - 1

Black pepper corns - ½ tsp

Oil – 1 to 2 tbsp

Directions:

Remove stems and wash spinach thoroughly.

Blanch spinach in boiling water; take it out and allow to cool. 

Grind spinach into a fine paste and keep aside.

Marinate the chicken with turmeric powder, red chilli powder, cumin powder, coriander powder and curd ; keep aside. Heat oil in a pan; add cinnamon, cloves, cardamom, bay leaf and peppercorns .  After it splutters add finely chopped onion.

Saute till the colour changes; then add tomatoes and salt.  Saute till tomato becomes soft. 

Now add the marinated chicken and mix well.

Close the lid and allow it to cook till the chicken is done (no need to add water as chicken leaves enough water to cook).  If you find it dry add ½ cup of water.

Once the chicken becomes soft and the mixture becomes thick in consistency; add spinach paste.  Add water if required.

Don’t over boil them; allow to cook for only five minutes in low flame, otherwise the palak colour will change.

Finally add garam masala and mix well .  Serve hot with chapathi or any indian breads.

Note:

For variation you can grind one handful of coriander  leaves along with spinach.

You can use cream at last to enhance the taste . 

Adjust the water quantity and spice level according to your taste.

Aloo Palak (potatoes in spinch gravy)

This is a Punjabi dish made exotic to suit your taste buds; a perfect combination of taste and health.

Serves 4 -5 persons

Ingredients:

Palak – 2 bunches
Green chillies – 3 

For the gravy:
Potato – 1big (boiled,peeled and cut into cubes)
Onion – 1 big (finely chopped)

Tomato – 2 (finely chopped)

Ginger garlic paste – 2 tsp

Red chilli powder – ¾ tsp

Corriander powder – 2 tsp

Turmeric powder – ¼ tsp

Cumin powder – ½ tsp

Garam masala - ½ tsp

Cream – 2 tbsp

Sugar – ¼ tsp

Salt to taste

For seasoning:

Cumin seeds – 1 tsp

Oil – 1 tbsp

Butter – 1 tbsp

Directions:

Remove stems and wash spinach thoroughly.

Blanch spinach and green chillies in boiling water.

Take it out and allow to cool.  Grind spinach and green chilli into a fine paste and keep aside.

Heat oil in a pan; add cumin seeds after it splutters add finely chopped onion. Saute till  the colour  changes.

After that add ginger garlic paste and tomatoes with little salt and sugar.

Fry that till tomato melts.  Add in all the spice powders and fry for a minute.

Once the raw smell goes, add cubed potatoes and give it a mix.

Then add in the spinach green chilli paste. Add water if required.

Don’t over boil them; allow to cook for only five minutes in low flame, otherwise the palak colour will change.

Finally add fresh cream. Serve hot with chapathi.

Variations:

Instead of cream you can substitute with ½ cup of milk

You can also avoid butter and use oil instead.