This is another recipe from Geeta Perima of the instant sambar powder recipe fame. A lot of you wrote in saying you tried it and loved it for its simplicity. This is another nice dish that she had made us for dinner on the night we landed. Paired with some mildly sweet Gujarati Khadi and potato chips, this made for an amazing dinner.
You'll need some good quality halved green gram and normal rice that you use every day. I bought this green dal from Bombay and it was so fresh and shiny and dirt-free!
You'll also need three kinds of greens for the recipe:
1. Green spinach or palak
2. Fresh coriander leaves/cilantro or kothmeer/kothamalli/malliyila
3. Mint leaves/pudina.
I got all three bunches fresh from Little India, especially to make this dish myself 🙂
You will also need to grind up some stuff. This is the essence of the recipe so, read on.
Palak Khichdi RecipeSource: Geetha PerimaServes: 2 to 3What I Used:2 cups rice1 cup halved green dal (always use 2:1 ratio for rice:dal)1 bunch green spinach, chopped fine1 large onion, chopped1 teaspoon jeera/cumin¼ teaspoon turmeric powder½ teaspoon red chilli powder½ teaspoon garam masala or goda masala1 teaspoon ghee (optional)1 tablespoon oilSalt to tasteTo grind:1 cup loosely packed fresh coriander leaves½ cup loosely packed mint leaves2 green chillies, or to tasteA 1" piece of ginger4 cloves of garlic2 tomatoes5-6 pearl onions/shallotsHow I Made It:1. Wash and soak the dal and rice together for 30 mins.2. Grind all the ingredients under the 'to grind' list adding no water.3. Heat the oil in a pressure cooker pan and add the jeera. When it splutters, add the chopped onion. Fry until golden brown. Then add the chopped spinach and stir until soft and wilted.4. To this, add the ground paste and mix well with salt, turmeric, red chilli powder and garam masala. Let it cook for a min.5. Now add the soaked rice and dal. Add 4 cups water. Cook for 4-5 whistles in the pressure cooker. If you are using a normal pan, make sure you cook covered until the rice and dal is cooked thoroughly.6. While hot, mix in 1 teaspoon ghee and serve.
Best served with Gujarati Khadi. I had made some but the pictures turned out really bad so will post the next time I make it. 
Ann
Wow.. awesome pics.. and very interesting recipe!
Veggie Belly
What a nutritious yet comforting dish! I like the idea of grinding some of the ingredients. The mint is a unique addition indeed.
The Cooking Photographer
Nags I had to subscribe to your blog! I love all the fresh beautiful food. Now they'll be sent to me email!
What a great idea having that box by your comments.
Laura
Shri
Yummo!One pot healthy and a nutritious meal!Love it!
SJ
Post Gujarathi Kadhi. And don't tell A&N.
A_and_N
I love the idea. One pot. Over. 🙂
Green gram dal- am not sure I have any, but will surely get some!
Sunshinemom
I freak out on this one! The picture of the greens is lovely:)
Sumi
The recipe sounds very tempting.Never tried kichadi before, well except Bisibellabath(if u can call that kichadi).Surely going to try this one.
Cardamom
this is my favorite.....my mom used to make this for me, and you brought back some fond memories of her......love it!
jayasri
Lovely clicks needless to say as always, I learnt this kind of khichdi from my sis who lives pune, omitting all the greens in it, so, now I know a new way of doing this, thanx for the recipe, I must tell my sis about this, as she often makes this, they would this versatile combination.