PALAK DAL KHICHDI BY MUNAVAR TAHER PEERZADE, HEAD CHEF, BKC DIVE
1 cup chopped spinach, 1 chopped, 2 chopped tomato, ½ cup rice, 1 cup dal, cumin, mustard seeds, coriander powder, 1tsp turmeric powder, salt and red chilli as per your taste, 5 to 6 curry leaves, 1tbsp ghee, green chilli, 1tsp ginger garlic paste , 1 glass water
Soak rice in water for 15 minutes and wash dal 2 to 3 times in water Take a pressure cooker and put oil in it. Once the oil heats, add mustard seeds, cumin, curry leaves, freshly prepared ginger garlic paste and sauté it well Add finely chopped tomatoes and onion; add green chilli as per your taste, and let it cook. Add turmeric powder, coriander powder and chilli powder to it and sauté it well. Add salt as per your taste Add dal and rice with a glass of water. Cook it for 2 minutes and add chopped spinach and lock the pressure cooker. Let it cook for 10 to 12 minutes After two whistles, remove the palak khichdi from the pressure cooker and top it up with warm ghee.
“Freshly-cooked khichdi with cow milk ghee provides the right amount of macronutrients, complex carbohydrate, protein and fat. Spinach is a superfood comprising of vitamins, iron and calcium. People usually like to dig into finger foods while drinking, but later, they feel hungry and order biryanis or pulavs, even though they are not looking for something heavy. A khichdi strikes the right balance — it is filling but not overpowering,” says Peerzade.