Dalia Moong Dal Palak Khichdi

Dalia Dal Palak Khichdi


  • 1/2 cup Moong Dhuli Dal
  • 1 cup Dalai
  • 1 medium finely chopped onion
  • 1 cup finely chopped Palak (Spinach)
  • 1 tblsp chopped Ginger
  • 1/2 tblsp chopped Garlic
  • 2 tblsp Ghee
  • Salt to taste
  • 1/2 tsp Turmeric (Haldi)
  • 1 tsp Jeera (Cumin Seeds)

How To Make Dalia Dal Palak Khichdi:

  • Wash the dalia and dal and soak them together in water for 30 – 60 mins.
  • When it is time to cook, heat the ghee in a pressure cooker, add the jeera (cumin seeds) and when they begin to splutter add the chopped onions and ginger.
  • Once the onion is pink and translucent add the chopped palak and stir-fry on high flame for a minute or two, simmer and allow it to sweat out the water.
  • Once the palak (spinach) gets squishy add the turmeric powder, salt, soaked dalia and dal. Add 4 cups of water. Put the lid on and give 6 – 7 whistles.
  • Then switch off the pressure cooker and let the pressure release naturally.
  • Open the cooker and with the help of the ladle mash the dalia and dal mixture.
  • In a separate pan heat some more ghee and add garlic rounds and when they are brown in color add the red chilly powder, stir once and then pour on the khichdi.
  • Serve it as a meal by itself with a pickle of your choice, dahi and papad.