Spinach Rice / Palak Khichdi — पालक खिचडी

Ingredients

• 1 cup rice
• 1 cup split yellow mung lentils (moong dal)
• 2 tsp cumin seeds
• 2 cups finely chopped fresh spinach (palak)
• Spice blend: 3 cloves, 3-4 cinnamon sticks, 5-6 peppercorns
• 1/4 tsp chili powder
• Salt to taste
• 1 tsp ginger-garlic paste
• Tadka: 2 tbsp ghee, 1/4 tsp hing, 1/2 tsp turmeric, 1/2 tsp mustard seeds

Steps & Instructions

1. Wash the rice and lentils thoroughly, drain and set aside.
2. Grind the peppercorns, cloves, and cinnamon sticks in a blender to make a fresh spice powder.
3. Heat ghee in a pressure cooker. Add mustard, cumin, hing, and turmeric, allowing them to crackle.
4. Add ginger-garlic paste and spinach. Sauté for 2-3 minutes until the spinach wilts.
5. Stir in chili powder and your freshly ground spice blend. Cook for 1-2 minutes until aromatic.
6. Add the washed rice and lentils, and sauté for 2-3 minutes. Pour in 3 cups of water and add salt.
7. Bring to a boil, seal the cooker lid, and cook for 4-5 whistles until soft.

💡 Cook's Tips

• For a creamier, porridge-like texture, add up to 3.5 cups of water.
• Serve hot with a dollop of fresh ghee, roasted papad, and cool yogurt.