Palak/Bathua/Chaulai Khichdi

(Spinach/ Lamb's Quarters/ Amaranth Porridge)

20 min

Prep (min)

11-12

Katoris

🌿

Vegetarian

Nutrient Information — per 1 Katori

288 Kcal

Energy (kcal)

10.8 g

Protein

47 g

Carbohydrate

5.5 g

Total Fats

Amount per diet plan: 2 Katori at one time

Ingredients

1.5 cups Pearl millet/broken wheat (bajra dalia/gehun ka dalia)

1/3 cup Bengal gram dal/green gram dal (chana dal/moong dal)

2.5 cups Spinach (palak)/ lamb's quarters (bathua)/amaranth leaves (chaulai), cleaned and chopped

1.5 large Tomatoes, finely chopped

1 large Onion, finely chopped

2 whole Green chillies, sliced (optional)

4 tsp Groundnut oil

6 cups Water

1/2 tsp Turmeric powder

1/8 tsp Asafoetida (hing)

Use minimal Amount of salt

Method of Preparation

Rinse and soak the moong dal for 30-40 minutes before cooking.

If using bajra: Wash bajra (pearl millet) under running water and drain excess water.

Heat oil in a pressure cooker, add cumin seeds and let them splutter.

Now add asafoetida and chopped green chillies. Stir for 4-5 seconds.

Add chopped onion and fry for a few minutes, then add tomatoes until it turns soft.

Now add spinach and fry for 3-4 minutes on high flame. Add salt and turmeric powder and stir to mix.

Add the dalia/bajra and moong dal/chana dal to the cooker and mix it thoroughly. Add water and pressure cook it for 15-20 minutes (3-4 whistles). Open and adjust to a thick consistency with warm water if needed.

Serve hot with raita, plain curd, or chutney.