Lasooni Palak Khichdi Recipe

Lasooni Palak Khichdi is a comforting and flavorful one-pot dish that combines the earthy goodness of lentils and rice with the vibrant taste of spinach palak and the bold aroma of garlic lasoon. Tempered with cumin, mustard seeds, and plenty of sautéed garlic, this khichdi is both nutritious and deeply satisfying. Often garnished with a dollop of ghee and served with pickle or yogurt, it’s a wholesome meal perfect for a cozy dinner or a nourishing lunch

Ingredients

1/2 Cup yellow moong dal (skinless washed thoroughly)

1 Cup basmati rice (washed thoroughly)

Salt to taste

1/4th turmeric powder

As needed water

For spinach puree

2 Large spinach bunches spinach (washed and cleaned)

A pinch of salt

3 Tablespoon fresh mint leaves

3 Tablespoon fresh coriander

2-3 NOS green chilies

2-3 Garlic cloves

For Tadka

1 Tablespoon ghee

1 Tablespoon jeera

1/2 Tablespoon hing

1 Inch ginger

2 Tablespoon garlic (chopped)

1-2 NOS red chilies (broken)

1 Big size onions (chopped)

1 Medium size tomato (chopped)

Salt to taste

Powdered Spices

1 Tablespoon coriander powder

1 Tablespoon jeera powder

1 Tablespoon garam masala

1 Tablespoon lemon juice

2nd Tadka

1 Tablespoon ghee

3-4 Garlic cloves (sliced)

1/2 Tablespoon hing

2-3 NOS whole red chilies

A pinch red Kashmiri red chili

Step:1

Thoroughly wash the rice and yellow moong dal separately , add enough water and soak them for at least half an hour . Once soaked , strain the water and transfer in the pressure cooker , further add salt and turmeric powder , add water and fill up to 2 inch above the dal surface

Step:2

Pressure cook for 1 whistle on medium heat once whistled , switch off the flame and allow the pressure cooker to depressurize naturally to open the lid. Once depressurized , open the lid and just lightly stir with fork

Step:3

Clean the spinach and wash thoroughly , keep aside to blanch the spinach . For blanching , set water for boiling in a stock pot , add a pinch of salt and the washed spinach leaves , and cook briefly for 15-30 seconds , immediately dip into ice cold water to retain its colour

Step:4

Transfer the blanched spinach in a blending jar , further add , fresh mint leaves , fresh coriander , green chilies and garlic , blend into a fine puree keep aside

Step:5

As the khichdi and the spinach puree is ready lets cook by giving the tadka , set a pan on medium high heat , add ghee and jeera , allow the jeera to crackle , further add , hing , giger , garlic and broken red chilies , cook them for a minute on medium high heat

Step:6

Further add onions and continue to cook on medium high heat , until translucent . Once the onions turn translucent , low down the heat to medium heat and add the tomatoes , salt to taste and powdered spices , stir and cook for 2-3 minutes . Add a splash of water to avoid the spices form buring . Cook well until the tomatoes are mushy

Step:7

Once the tomatoes are mushy , add the spinach puree , stir and cook for 4-5 minutes on medium flame . After cooking for 4-5 minutes , add the cooked moong dal and rice and some boiling water . Stir gently and cook for . Once cooked , taste and adjust salt as per taste , add lemon juice and mix well , lasooni palak khichdi is ready . Make sure to pour the 2 nd tadka before serving to elevate the flavour

Step:8

For 2nd tadka , heat ghee in a tadka pan , add garlic and cook until the garlic turns light golden brown in colour , further add ,hing , whole red chilies and a ppinch of red chili powder , as soon as you add the red chili powder , pour the tadka over the khichdi and serve hot , with the mint cucumber raita

For Mint Cucumber Raita

Ingredients

2-3 NOS cucumber

Salt a pinch

300 gm curd

1 Tablespoon powdered sugar

1 Tablespoon mint paste

A pinch of black salt

A pinch of jeera powder

A pinch of black pepper powder

Step:1

Peel and wash the cucumber well , further slice in 2 halves and scoop out the flesh with seeds , now grate the cucumber using the large hole , sprinkle grate the cucumber using the large hole , sprinkles some salt , mix and let it rest for a while to release its moisture , further squeeze out the excess moisture . Keep aside

Step:2

Take a sieve and pass the curd , powdered sugar mint paste and balck salt , mix well and pass it through the sieve . Add the this mixture in the bowl and add grated cucumber , mix well and further add jeera powder and black pepper powder mix again , your cucumber raita is ready , chill in the refrigerator until you serve

Lasooni Palak Khichdi Recipe