Palak Khichri Recipe | Food diaries | Zarnak Sidhwa | Desi Food

Method:
In a pan heat oil, add rice, lentils, turmeric and water and cook khichri till done. Fold in the peas and broccoli at the end. In a saucepan, add the cleaned spinach leaves and cook for a minute or two covered till spinach wilts and then immediately drain it in a colander and transfer it into a bowl of cold water. Once cool blend it to a paste and set aside. Heat oil and add bay leaf, cumin seeds, chopped garlic, green chillies, chopped onions and saute until the onions have started to change colour. Add the pureed spinach and mix. Lower the flame, add the cooled khichri and mix until combined. Add all spice powder and salt. Heat ghee or oil, add sliced garlic and fry till golden, pour this onto the khichdi. Garnish with sliced tomatoes and serve with the phool makhana kadhi.

Method:
In a saucepan, combine the yogurt, flour, salt and sugar along with 2 cups of water. Whisk well and keep aside for later. Heat ghee. Once the ghee is warm add the lotus seeds, toast them until they pop. Turn off the flame and set aside to cool. In the same pan, add little more ghee and crackle the cumin seeds, green chilli and cinnamon. Set aside. Place the saucepan containing the curd mixture on heat and cook on low heat for 4 to 5 minutes. Whisk continuously so that no lumps are formed. Add the lotus seeds and the steamed peanuts along with the prepared tadka to the kadhi and garnish with coriander leaves. Makhana Moongphali is ready to be served with palak khichri.