Ingredients
- 2 cups spinach (palak), chopped
- ¼ cup raw peanuts
- ½ cup yellow moong dal (split mung lentils)
- ½ cup long-grain or basmati rice
- 1 medium onion, finely chopped
- 1 medium tomato, chopped
- 1 medium potato, chopped (optional)
- ½ tsp shah jeera (caraway seeds)
- ¼ tsp turmeric powder
- 1 pinch asafoetida (hing) (omit for gluten-free)
- 2 tsp Hattke Chunky Chilly Chutney Togarashi
- Salt, to taste (optional depending on Togarashi salt content)
- 2 tbsp ghee
- 3.5 to 4 cups water
Lasooni Palak Khichdi with Hattke Chunky Chutney Togarashi
Khichdi, often hailed as India’s ultimate comfort food, was once served to Mughal emperors enriched with ghee, spices, and even saffron! Over time, it’s taken on countless forms, and Lasooni Palak Khichdi is our deliciously bold twist, packed with spinach, garlic, and warming spices.
This wholesome one-pot meal blends rice, moong dal, and spinach into a nourishing bowl of goodness. But here’s the kicker...with a dash of Hattke Chunky Chutney Togarashi, you might not even need to add salt. That’s how flavoursome it is. Our spice mix chutney brings such a rich, umami-loaded heat, it cuts down your ingredient list and cranks up the flavour wildly.
Whether you're feeling under the weather, short on time, or just craving something simple yet soulful, this khichdi has your back with way less effort, and way more taste.
Step 1: Soak & Prep
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Rinse rice and moong dal together in a colander.
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Soak them in a bowl with enough water for 30 minutes.
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Rinse spinach well, chop it, and blend into a smooth puree using minimal water. Set aside.You need about 2 cups of chopped spinach to make the puree.
Step 2: Sauté Base Masala
- In a 3-liter stovetop pressure cooker, heat ghee on medium heat.
- Add shah jeera and allow it to sizzle until aromatic.
- Add chopped onions and sauté until golden brown.
- Mix in chopped tomatoes and cook until they soften.
- Add turmeric, hing, and Togarashi, stir well.
- Toss in peanuts and potatoes (if using) and sauté for 2 minutes.
- Add spinach puree and cook for another 2–3 minutes.
Step 4: Cook the Khichdi
- Drain the soaked rice and dal, and add them to the spinach mixture. Mix thoroughly.
- Pour in 3.5 to 4 cups of water and check seasoning. Add salt if needed, although Togarashi would have done its magic!
- Pressure cook on medium heat for 5 to 6 whistles.
Step 5: Finishing Touches
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Once pressure releases naturally, open the lid and check consistency.
* Too thick? Add hot water and simmer briefly.
* Too thin? Simmer longer until desired thickness is achieved -
Stir often to prevent sticking at the bottom.
Step 6: Serve!
- Plate the khichdi hot.
- Drizzle ½ to 1 tsp ghee and 1 tsp of Hattke Chunky Chutney Togarashi (if you wish although we doubt you wouldn't 😉) on top for that final flavour punch & experience a completely new way of savouring Khichdi.
- Pair with plain curd, raita, salad, or roasted papad.
✅ Pro Tips
* Togarashi adds heat and umami — adjust quantity to your spice preference.
* Want it richer? Add a tadka (tempering) of TOGARASHI in ghee on top while serving.
* Great for detox days or light meals, and even kids love it!
COOKING TIME
Prep time- 25 minutes
Cook time - 15 minutes
Total time - 40 minutes
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