masoor dal and palak khichdi recipe | masoor dal khichdi | split red lentil khichdi |
by Tarla Dalal

masoor dal and palak khichdi recipe | masoor dal khichdi | split red lentil khichdi | with 32 amazing images.

masoor dal and palak khichdi recipe | masoor dal khichdi | split red lentil khichdi is a comforting and nourishing one dish meal. Learn how to make masoor dal khichdi.

To make masoor dal and palak khichdi, heat the oil in a pressure cooker and add the cumin seeds. When the seeds crackle, add the asafoetida, green chilli paste and turmeric powder and sauté on a medium flame for 30 seconds. Add the spinach and potatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the rice, masoor dal, salt and 3 cups of water, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Serve immediately with fresh curds.

Khichdi is a wonderful, versatile Indian food. It is satiating and easy to prepare, and fits perfectly into any meal, be it lunch or dinner. It also lends itself to a lot of innovation, and you can come up with varied versions with unique combinations of dals, veggies and spices. Split red lentil khichdi is one such example.

Masoor dal khichdi is a very wholesome recipe, which includes healthy spinach and energy-giving potatoes along with simple spices. Indeed, it is fit to be called a meal in a bowl! The best part of this recipe is that there is no soaking and it is easily made using a pressure cooker. So you can make it any time, even on a busy day.

The combination of rice and masoor dal lends a good quality protein, especially for the vegetarians. Kids, adults and even senior citizens are sure to enjoy this wholesome masoor dal and palak khichdi with a bowl of kadhi for dinner.

Tips for masoor dal and palak khichdi. 1. Along with the palak, we highly recommend you add 1 cup mixed vegetables (French beans, carrots and cauliflower). 2. Spinach can be substituted with chopped chawli leaves. 3. Do not make very big potato cubes. Cut them into small sized cubes to enjoy the texture of the khichdi.

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about masoor dal and palak khichdi▼

masoor dal and palak khichdi step by step recipe▼

washing and draining rice▼

washing and draining masoor dal▼

making masoor dal and palak khichdi▼

tips for masoor dal and palak khichdi▼

calories of masoor dal and palak khichdi▼

Masoor Dal and Palak Khichdi recipe - How to make Masoor Dal and Palak Khichdi

For Masoor Dal and Palak Khichdi
1/2 cup rice (chawal) , washed and drained
1/2 cup masoor (split red lentil) dal , washed and drained
1 cup chopped spinach (palak)
1 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
2 tsp green chilli paste
1/4 tsp turmeric powder (haldi)
1/2 cup peeled potato cubes
salt to taste

For Serving With Masoor Dal and Palak Khichdi
fresh curd (dahi)

Method
For masoor dal and palak khichdi

To make masoor dal and palak khichdi, heat the oil in a pressure cooker and add the cumin seeds.
When the seeds crackle, add the asafoetida, green chilli paste and turmeric powder and sauté on a medium flame for 30 seconds.
Add the spinach and potatoes, mix well and cook on a medium flame for 2 minutes,while stirring occasionally.
Add the rice, masoor dal, salt and 3 cups of water, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Serve the masoor dal and palak khichdi immediately with fresh curds.

Nutrient values (Abbrv) per serving

Energy	183 cal
Protein	6.7 g
Carbohydrates	29.9 g
Fiber	3.4 g
Fat	4.1 g
Cholesterol	0 mg
Sodium	14 mg

Click here to view calories for Masoor Dal and Palak Khichdi

Masoor Dal and Palak Khichdi recipe with step by step photos

Like masoor dal and palak khichdi

Like masoor dal and palak khichdi recipe | masoor dal khichdi | split red lentil khichdi | then see our collection of khichdi recipes and some recipes we love.
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What is Khichdi? Khichdis normally feature rice or other grains in a mushy or mashed form, along with dals, spices and/ or veggies. There are Khichdi recipes aplenty. They can be a soothing comfort food, or a spicy delicacy, depending on how you choose to make it. However, in most cases, Khichdis are very convenient to make as all the ingredients can be quickly pressure-cooked together. We have a large collection of healthy khichdi's which are not made with rice. A good start is to try this jowar moong dal khichdi recipe.
Khichdi can also be made with broken wheat, sooji, millets, barley, oats, and so on. Try the Fada ni Khichdi, Oats Khichdi, Buckwheat Khichdi or Barley Khichdi. The simplest khichdi is flavoured with turmeric and jeera tempered in ghee. However, more spices and veggies too can be added to make more elaborate khichdis like the Handi Khichdi. By adding more vegetables, you can make the khichdi more balanced and just right to have as a complete breakfast on any day. Have a go at the Tarkari Khichdi, Bajra Whole Moong and Green Pea Khichdi, and Vegetable Bulgur Wheat Khichdi.

What is masoor dal khichdi made off?

What is masoor dal khichdi made off? masoor dal and palak khichdi is made from 1/2 cup rice (chawal) , washed and drained, 1/2 cup masoor dal (split red lentil) , washed and drained, 1 cup chopped spinach (palak), 1 tbsp oil, 1 tsp cumin seeds (jeera), 1/4 tsp asafoetida (hing), 2 tsp green chilli paste, 1/4 tsp turmeric powder (haldi), 1/2 cup peeled potato cubes and salt to taste.

washing and draining rice

This is what rice looks like.

Put the rice in a bowl of water. Change the water 2 to 3 times till the rice is clean. You can see in the image below the water is dirty.
The rice is now washed.
Drain the water.
Keep the washed and drained rice in a bowl.

washing and draining masoor dal

This is what masoor dal looks like. Masoor dal is an important part of the diet in many parts of the world, especially in the Indian subcontinent, which has a large vegetarian population. It is basically split lentil without skin and is red in colour. It does not need soaking prior to cooking as it is a soft dal and cooks quickly. When cooked, masoor dal turns a soft golden colour and has a pleasant earthy flavour. With 26 per cent protein, these lentils have the third-highest level of protein, by weight, of any plant-based food after soybeans and hemp.

Put the masoor dal in a bowl of water. Change the water 2 to 3 times till the rice is clean. You can see in the image below the water is dirty.
The masoor dal is now cleaned.
Strain the water.
Place in a glass bowl and keep aside. The washed and drained masoor dal is ready.

tips for masoor dal and palak khichdi

Along with the palak, we highly recommend you add 1 cup mixed vegetables (French beans, carrots and cauliflower).

Spinach can be substituted with chopped chawli leaves.
Do not make very big potato cubes. Cut them into small sized cubes to enjoy the texture of the khichdi.

making masoor dal and palak khichdi

Heat 1 tbsp oil in a pressure cooker.
Add 1 tsp cumin seeds (jeera).
Let the seeds crackle.

Add 1/4 tsp asafoetida (hing).
Add 2 tsp green chilli paste.
Add 1/4 tsp turmeric powder (haldi).
Sauté on a medium flame for 30 seconds.
Add 1 cup chopped spinach (palak). We suggest you also add add 1 cup mixed vegetables ( frnech beans, carrtos and cauliflower )