Sunday , 24 October 2021
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Palak Pudina Khichdi

Total Cook Time: 30 mins


  • 3/4 cup Rice
  • 1 cup Moth Dal (Matki) , soaked overnight
  • 1 Onion , finely chopped
  • 1 cup Spinach , roughly chopped
  • 1/2 cup Mint Leaves (Pudina) , roughly chopped
  • 1/2 teaspoon Garam masala powder
  • 1 teaspoon Cumin (Jeera) seeds
  • 1 teaspoon Black pepper powder
  • 1 teaspoon Asafoetida (hing)
  • 2 teaspoons Ghee
  • Salt , to taste

For Tadka

  • 1 tablespoon Ghee
  • 4 cloves Garlic , finely chopped

Read More: Diabetic Patient Diet Chart for Managing Diabetes: Foods to Eat, Foods to Avoid [INFOGRAPHIC]


  1. Wash and soak moth beans overnight.
  2. Wash and soak the rice for 10 minutes before starting to cook.
  3. Heat 2 teaspoons of ghee in a pressure pan, add the cumin seeds, whole peppercorns and let it crackle.
  4. Add the asafoetida, onions and saute until it turns translucent.
  5. Once the onions turn translucent, add the chopped spinach and mint leaves, saute until it wilts a bit.
  6. Drain and add the soaked moth beans and rice.
  7. Add 4 cups of water, season with salt, garam masala and pressure cook the Matki Khichdi for 3 to 4 whistles. Switch off the heat. And let the pressure release naturally.
  8. Open the lid and gently mix the Matki Khichdi together.
  9. Now, heat the remaining ghee in a small tadka pan, add the chopped garlic cloves and fry until it turns golden. Switch off the heat.
  10. Pour this crispy garlic tadka over the prepared Matki Khichdi.
  11. Garnish with more fresh mint leaves and serve Hariyali Matki Khichdi recipe along with Rajasthani Kadhi, Sprouts Salad and Roasted Papad for a weeknight dinner.
Source : Archana’s Kitchen

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