Скачать с ютуб Palak Khichdi | Spinach Khichdi | Spinach and Lentil Rice Porridge | Healthy Recipes | Cookd в хорошем качестве

Palak Khichdi | Spinach Khichdi | Spinach and Lentil Rice Porridge | Healthy Recipes | Cookd

To watch our recipe videos in Tamil, visit here: https://bit.ly/cookd-tamil Palak Khichdi is a healthy and vibrand #SpinachandLentilRicePorridge. This #PalakKhichdi is made using spinach, basmati rice, and yellow moong dal. You can now make this #SpinachKichdi with Cookd's simple recipe and serve it hot. Do try this recipe and share your feedback with us. Palak Khichdi Recipe: To Pressure Cook: Basmati Rice - ½ Cup Yellow Moong Dal - ¼ Cup Turmeric Powder - ½ tsp Salt - ½ tsp Water - 2 Cups For the Spinach Puree: Water - As Needed Spinach - 1 Bunch Cold Water - As Needed Other Ingredients: Ghee - 2 tbsp Cumin - ½ tsp Asafoetida/Hing Powder - ¼ tsp Green Chilli (finely chopped) - 1 tbsp Garlic (finely chopped) - 1 tbsp Ginger (finely chopped) - 2 tsp Onion (finely chopped) - ½ Cup Tomato (finely chopped) - ¼ Cup Turmeric Powder - ¼ tsp Coriander Powder - 1 tsp Red Chilli Powder - ¼ tsp Garam Masala Powder - ½ tsp Salt - ¾ tsp Hot Water (if needed) - ½ Cup Coriander Leaves (finely chopped) - 2 tbsp Tadka/Tempering: Ghee - 2 tbsp Cumin - ½ tsp Garlic (thinly sliced) - 1 tbsp Dried Red Chilli (torn) - 2 nos Kasuri Methi - ½ tsp Cooking Instructions: 1. Wash the moong dal and soak for 30 minutes. 2. Wash the rice until the water runs clear. Add it into a pressure cooker along with the soaked moong dal, salt, water and turmeric. 3. Pressure cook for 1 whistle, then allow the pressure to release naturally. 4. Bring a pot of water to a boil. Add the spinach and blanch for 1 minute. 5. Transfer the blanched spinach to a bowl of ice cold water. 6. Once it cools down, transfer it to a mixer jar and blend until smooth. 7. Heat ghee in a pan and add the cumin and asafoetida. 8. Add the green chilli, ginger and garlic. Saute for a minute. 9. Add the onion and saute until translucent. 10. Add the chopped tomato along with all the powdered spices. Saute for 2 minutes or until the tomato has softened. 11. Add the spinach puree and saute on medium-high heat for 4-5 minutes. 12. Add water and then the cooked rice mixture. Mix and adjust salt, if needed. Adjust the consistency with hot water as per preference. 13. Add finely chopped coriander leaves and remove from the heat. 15. For the tempering, heat ghee in a pan and crackle the cumin seeds. 16. Add the thinly sliced garlic and dried red chilli. Saute until the garlic begins to brown lightly. Add the Kasuri methi, stir and remove from the heat. 17. Pour this tempering over the Khichdi. Serve with pickle, raita and papad. Cooking Tips: 1. Adding the blanched spinach to ice cold water stops the cooking process and helps to preserve the bright green colour of the spinach. 2. You can use any other type of rice as well. The Cookd App is available for download for free now at https://app.cookdtv.com/yv. With our easy to use Meal Planner, no more last minute confusions! Plan ahead what you want to cook easily. Stay connected with us! Drop your Feedbacks/Suggestions on our Facebook Page -   / cookdtv   Let's chat directly on Instagram -   / cookdtv   Follow us on Twitter -   / cookdrecipes