Palak khichdi recipe | How to make millet or siridhanya khichdi
By Latha on December 7th, 2024
Palak khichdi recipe explained with step by step pictures and a video. This palak masala khichdi is prepared using siridhanya (millet) and moong dal, it is a very easy and comforting recipe. This kodo millet or haraka khichdi can be served as breakfast or lunch or evening snacks or as a light dinner. This millet khichdi is prepared using hesarubele, siridhanya, palak, ginger, garlic, green chilli, onion, tomato, ghee, garam masala and few other spices.
I have used kodo millet or haraka siridhanya in this recipe, which can be replaced with any other millets or rice. You can find the regular rice and moong dal khichdi recipe on this website. This khichdi can be prepared using any other siridhanya or millets like Foxtail Millet (Navane), Little Millet (Samai), Browntop Millet (Korale), Proso Millet (Bharagu) and Pearl Millet (Sajje). Click here to read about what is siridhanya or millets and click here to read siridhanya or millet recipes.
You can find Oodhalu dose or siridhanya dose, navane pongal and navane upma on this website if you are looking for more siridhanya or positive millet recipes.
I have also posted many ricebath recipes like bisi bele bath, veg pulav, tomato bath, curd rice, ghee rice, pongal, gorikayi rice bath, vangi bath, methi rice, puliyogare and pudina pulao recipes.
If you are looking for more Karnataka style breakfast recipes then do visit our breakfast section.
I have made a video on this khichdi recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 30 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 1/2 cup millet or siridhanya
- 1/4 cup moong dal or hesarubele
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 red chilli
- 1 bay leaf
- 1 onion chopped
- 1 small capsicum chopped
- 1 tomato chopped
- Big pinch turmeric powder
- Big pinch asafoetida
- 1/2 tsp garam masala
- Salt as per your taste
- 1 tbsp cooking oil
Ingredients for grinding: (measuring cup used = 240ml)
- 1handful of palak leaves
- Some coriander leaves
- 2 green chillies
- 1 tsp chopped ginger
- 4 - 5 cloves of garlic
Instructions for making palak khichdi recipe:
- To begin with soak the millet or siridhanya for 30 mins.
- After soaking, drain the water and take it in the pressure cooker. Add moong dal and rinse them together.
- Add 2 cups of water and cook until soft. I made 2 whistles.
- Take palak leaves, coriander leaves, ginger, garlic and green chillies in a mixie jar. Grind it smooth by adding required water.
- Heat oil in a pan. Prepare tempering using mustard seeds, cumin seeds, red chilli and bay leaf. Wait until mustard seeds splutter.
- Add in chopped onion and capsicum. Fry them for a while.
- Add chopped tomatoes and fry them for a while.
- Add in turmeric and asafoetida. Fry everything together for a while.
- Add palak paste from step 4.
- Add salt and garam masala. Give it a quick mix and boil until raw smell is gone.
- Add cooked millet and dal.
- Add water as needed and give it a quick mix.
- Boil it for a minute and switch off the stove.
- Serve it hot with ghee as a breakfast or as a light dinner. This is a very healthy, easy and tasty recipe.
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