How To Make Palak Khichdi | Winter Is Coming | Spinach Rice Recipe | Healthy Palak Rice | Varun 

Homemade Palak Khichdi | Palak Khichdi Recipe | Winter Special | Palak Dal Khichdi | Khichdi Recipe | Healthy Palak Recipe | Lasooni Palak Khichdi | Palak Rice | Spinach Rice | Rice Recipe | Green Rice Recipe | How To Make Spinach Rice | Comfort Food | Winter Is Coming | Easy Rice Recipe | Quick & Easy | Rajshri Food | Varun Inamdar
Learn how to make Palak Khichdi Recipe at home with our chef Varun Inamdar on our new series "Winter Is Coming"
Palak Khichdi Ingredients:
- 1 tbsp Ghee
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 3 Dry Red Chilli
- 1 cup Onions (finely chopped)
- 3 tbsp Spinach Puree
- 1 tbsp Ginger & Garlic Paste
- 1 tsp Coriander Seeds Powder
- 1/4 tsp Red Chilli Powder
- 1 Tomato (diced)
- 1 cup rice & 1/2 cup pigeon lentils (washed and soaked)
- 3 cups Water
- Salt
- Ghee
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Khichdi is a dish in South Asian cuisine made of rice and lentils (dal), but other variations include bajra and mung dal. The dish is widely prepared in many Indian states, such as Haryana, Rajasthan, Gujarat, Tamilnadu, Bengal, Assam, Bihar, Jharkhand, Uttar Pradesh, Odisha, and Maharashtra.
Palak Khichdi is a healthy variant of Khichdi made from Spinach. It is nutritious and can be made easily at home with seasonal produce - Spinach as it is a Winter leafy vegetable!
Storing Palak / Spinach - Fresh spinach is sold loose, bunched, or packaged fresh in bags. Fresh spinach loses much of its nutritional value with storage of more than a few days. Fresh spinach is packaged in air, or in nitrogen gas to extend shelf life. While refrigeration slows this effect to about eight days, fresh spinach loses most of its folate and carotenoid content over this period of time. For longer storage, it is canned or blanched or cooked and frozen. |
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