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lasooni palak khichadi

RECIPE: LASOONI PALAK KHICHDI (Courtesy of Chef Sanjyot Kheer from YFL)

Recipe for Lasooni Palak Khichdi

Prep time: 15-20 minutes |  Cooking time: 15-20 minutes | Serves: 4-5 nos.


  • Yellow Moong dal (skinless) ½ cup (washed thoroughly)
  • Basmati rice 1 cup (washed thoroughly)
  • Salt to taste
  • Turmeric powder 1/4th tsp
  • Water as required

For spinach puree:

  • Spinach 2 large bunches (washed & cleaned)
  • A pinch of salt
  • Fresh mint leaves 3 tbsp
  • Fresh coriander 3 tbsp
  • Green chillies 2-3 nos.
  • Garlic 2-3 cloves

For tadka:

  • Ghee 1 tbsp
  • Jeera 1 tsp
  • Hing ½ tsp
  • Ginger 1 inch
  • Garlic 2 tbsp (chopped)
  • Red chillies 1-2 nos. (broken)
  • Onions 1 big size (chopped)
  • Tomato 1 medium size (chopped)
  • Salt to taste
  • Powdered spices:
  1. Coriander powder 1 tbsp
  2. Jeera powder 1 tsp
  3. Garam masala 1 tsp
  • Lemon juice 1 tsp

2nd tadka:

  • Ghee 1 tbsp
  • Garlic 3-4 cloves (sliced)
  • Hing ½ tsp
  • Whole Red chillies 2-3 nos.
  • Kashmiri red chilli powder a pinch


  • Thoroughly wash the rice and yellow moong dal separately, add enough water & soak them for at least half an hour.
  • Once soaked, strain the water and transfer in the pressure cooker, further add salt & turmeric powder, add water & fill up to 2 inch above the dal surface.
  • Pressure cook for 1 whistle on medium heat, once whistled, switch off the flame and allow the pressure cooker to depressurize naturally to open the lid. Once depressurized, open the lid & just lightly stir with fork.
  • Clean the spinach & wash thoroughly, keep aside to blanch the spinach.
  • For blanching, set water for boiling in a stock pot, add a pinch of salt and the washed spinach leaves, and cook briefly for 15-30 seconds, immediately dip into ice cold water to retain its colour.
  • Transfer the blanched spinach in a blending jar, further add, fresh mint leaves, fresh coriander, green chillies & garlic, blend into a fine puree. Keep aside.
  • As the khichdi and the spinach puree is ready, lets cook by giving the tadka, set a pan on medium high heat, add ghee & jeera, allow the jeera to crackle, further add, hing, ginger, garlic & broken red chillies, cook them for a minute on medium high heat.
  • Further add onions & continue to cook on medium high heat, until translucent.
  • Once the onions turn translucent, low down the heat to medium heat & add the tomatoes, salt to taste & powdered spices, stir and cook for 2-3 minutes. Add a splash of water to avoid the spices from burning. Cook well until the tomatoes are mushy.
  • Once the tomatoes are mushy, add the spinach puree, stir & cook for 4-5 minutes on medium flame.
  • After cooking for 4-5 minutes, add the cooked moong dal & rice & some boiling water. Stir gently & cook for
  • Once cooked, taste and adjust salt as per taste, add lemon juice and mix well, lasooni palak khichdi is ready. make sure to pour the 2nd tadka before serving to elevate the flavour.
  • For 2nd tadka, heat ghee in a tadka pan, add garlic and cook until the garlic turns light golden brown in colour, further add, hing, whole red chillies and a pinch of red chilli powder, as soon as you add the red chilli powder, pour the tadka over the khichdi and serve hot, with the mint cucumber raita.

For mint cucumber raita


  • Cucumber 2-3 nos.
  • Salt a pinch
  • Curd 300 gm
  • Powdered sugar 1 tbsp
  • Mint paste 1 tbsp
  • A pinch of black salt
  • A pinch of jeera powder
  • A pinch of black pepper powder


Peel and wash the cucumber well, further slice in 2 halves and scoop out the flesh with seeds, now grate the cucumber using the larger hole, sprinkle some salt, mix and let it rest for a while to release its moisture, further squeeze out the excess moisture. Keep aside.

Take a sieve and pass the curd, powdered sugar, mint paste and black salt, mix well and pass it through the sieve. Add this mixture in the bowl and add grated cucumber, mix well and further add jeera powder & black pepper powder, mix again, your cucumber raita is ready, chill in the refrigerator until you serve.

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