25 Oct 2017

Palak Moong Dal Khichidi with millets

I make moong dal khichidi often for dinner. Sometimes I make it with rice and sometimes with millets. This time I added some palak to my miller moong dal khichidi. As always a khichidi tastes fantastic and the millets and spinach makes it more healthy.

Palak Moong Dal Khichi with Millets

Preparation time 15 mins | Cooking time 20 mins | Serves 3-4

  • Palak - 1/2 of a large bunch
  • Moong dal - 1/2 cup
  • Samai (little millet) - 1/2 cup
  • Onion - 1, chopped
  • Tomato - 2, chopped
  • Ginger garlic paste - 1 tsp
  • Turmeric powder - 3/4 tsp
  • Coriander powder - 1 tsp
  • Sambar powder - 1 tsp
  • Green chillies - 2, slit
  • Ghee - 2 tsp
  • Salt - as needed
  • Water - 3.5 cups
  • Coriander leaves - few chopped
To Temper
  • Oil - 3 tbsp
  • Cumin seeds - 1/2 tsp
Palak Moong Dal Khichi with Millets

Other millet recipes

Palak Moong Dal Khichi with Millets

1. Wash and soak the moong dal and samai for 30 mins. In the meantime, wash the palak and grind it adding 1/4 cup water with 1 green chilli.

2. In a pressure cooker, heat the oil and add the cumin seeds.
3. When the cumin seeds splutter, add the onions and green chilli. Saute until they turn translucent.

4. Add the ginger garlic paste and saute until the raw smell leaves.
5. Add the tomatoes and cook until they turn mushy.

6. Add the turmeric powder and coriander powder. Min well.
7. Add the palak puree and sambar powder. Mix well.

8. Add the samai and moong dal. Add water and required salt.
9. When the water starts boiling, close the cooker and cook for 4 whistles. Switch off.

10. Release pressure and open the cooker. Add ghee and coriander leaves and mix well.

Serve hot with chips.

Palak Moong Dal Khichi with Millets

1. Millets tend to thicken with time. If you will not be eating this immediately then add 4-4.5 cups of water. 
2. Instead of millets, you can use rice too. 
3. Instead of little millets you can use kuthiraivali, varagu or thinai.

Until next time,
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