Palak millet khichdi recipe with step by step instructions and photos.
Jump to RecipeAbout Palak millet khichdi recipe – Palak millet khichdi is made using palak leaves, millets and dal. I am using kodo millet for this dish. Kodo millet is called as arikelu in telugu, varagu in tamil and harka in kannada. We can make many dishes with millets like millet pulao, millet upma, millet khichdi etc. It has low glycemic index, which means they release glucose slowly, over long period of time and thus helps in sugar control. It is gluten free, easy to digest and packed with lot of vitamins.
Palak or spinach is also having many health benefits. It is good source of iron, fibre, aids in weight loss. It is rich in vitamins and also controls blood pressure.
For this dish, i am not using moong dal, but i am using whole moong beans which makes this dish whole lot healthier. These are high in nutrients and anti-oxidants, which provides many health benefits.
This palak millet khichdi is packed with vitamins, lot of health benefits and yet tasty. It tastes as good as the regular khichdi we make.
Palak millet khichdi – Preparation
1. With 250 ml cup measure, soak quarter cup of kodo millet and quarter cup of moong beans for 8 hours.
2. Add some ghee in a pressure cooker, put the soaked millet and moong beans into this and roast them for a minute. It turns aromatic.
3. Add required salt, turmeric and pour required water into it. Pressure cook this for 5 to 6 whistles and let the pressure release naturally. Meanwhile, cut the vegetables required.
Palak millet khichdi – Cooking
1. Heat some ghee in a pan, add jeera, green chillis and red chilli fry it a bit. Add chopped onion, few curry leaves and fry them until onion becomes translucent.
2. Add ginger garlic paste and fry it for a minute.
3. Add chopped tomato and fry it until it becomes mushy. You can also sprinkle little water and cook.
4. Now add finely chopped palak leaves and cook it.
5. Once palak leaves are cooked, add turmeric powder, red chilli powder, coriander seed powder and jeera powder and mix it well. Add little water to prevent the spice powders from burning and cook it.
6. Add the cooked millet and moong bean mixture, pour some water and mix it thoroughly. Cook this for 2 minutes.
7. At last, add some ghee and coriander leaves and mix it.
8. Tasty and healthy palak mille khichdi is ready. Serve it hot and enjoy.
Notes
- Millet : water ratio is 1:3.
- Adding ghee at last prevents the khichdi from thickening even after the khichdi cools down.
- Soaking millets for 6-8 hours or overnight because the healing properties will be maximum.
- You can make this recipe using other millets too, with kodo millet it tastes great.
Tried this recipe? Comment down below how it turned out!
Khichdi recipes – Dal khichdi
Millet recipes – millet pulao, millet upma
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Palak millet khichdi
Ingredients
250 ml cup measure
- ¼ cup Kodo millet
- ¼ cup whole moong beans
- 1 onion
- 1 tomato
- ½ tsp cumin seeds jeera
- 1 green chilli
- 1 red chilli
- 1 tbsp. red chilli powder
- 1 tsp coriander seed powder
- ½ tsp turmeric powder
- ½ tsp roasted cumin powder jeera powder
- few curry leaves
- few coriander leaves
- 3 tbsp. ghee
- 2 cups water
- salt to taste
Instructions
Palak millet khichdi – Preparation
- With 250 ml cup measure, soak quarter cup of kodo millet and quarter cup of moong beans for 8 hours.
- Add some ghee in a pressure cooker, put the soaked millet and moong beans into this and roast them for a minute. It turns aromatic.
- Add required salt, turmeric and pour required water into it. Pressure cook this for 5 to 6 whistles and let the pressure release naturally. Meanwhile, cut the vegetables required.
Palak millet khichdi – Cooking
- Heat some ghee in a pan, add jeera, green chillis and red chilli fry it a bit. Add chopped onion, few curry leaves and fry them until onion becomes translucent.
- Add ginger garlic paste and fry it for a minute.
- Add chopped tomato and fry it until it becomes mushy. You can also sprinkle little water and cook.
- Now add finely chopped palak leaves and cook it.
- Once palak leaves are cooked, add turmeric powder, red chilli powder, coriander seed powder and jeera powder and mix it well. Add little water to prevent the spice powders from burning and cook it.
- Add the cooked millet and moong bean mixture, pour some water and mix it thoroughly. Cook this for 2 minutes.
- At last, add some ghee and coriander leaves and mix it.
- Tasty and healthy palak mille khichdi is ready. Serve it hot and enjoy.
Notes
- Millet : water ratio is 1:3.
- Adding ghee at last prevents the khichdi from thickening even after the khichdi cools down.
- Soaking millets for 6-8 hours or overnight because the healing properties will be maximum.
- You can make this recipe using other millets too, with kodo millet it tastes great,
