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Multigrain Palak Khichdi

Multigrain Palak Khichdi

Name: Multigrain Palak Khichdi
Total time: 1 min 52 s
Yield: 1
Ingredients: 2 teaspoons Barley; 1 tablespoon Broken Wheat; 1 teaspoon Quinoa; 1 teaspoon Foxtail Millet; 2 teaspoons Yellow Moong Dal; 1 tablespoon Brown Basmati Rice; 2.25 tablespoons Refined Oil; 0.5 teaspoons Salt; 1 unit Green Chillies; 1 tablespoon Peanut (with Skin); 2 pieces Green Cardamom; 0.25 teaspoons Black Pepper Corn; 0.5 cups Spinach W/o Roots; 1.75 glasses Water; 3 pieces Garlic; 1 pinch Cumin; 1 pinch Asafoetida/hing; 0.25 cups Onion; 0.25 cups Tomato; 1 tablespoon Jeera Powder; 1 pinch Garam Masala; 1 pinch Turmeric Powder; 0.5 teaspoons Amchur Powder; 1 unit Red Chilli (kashmiri)

Time40 Min

DifficultyIntermediate

Serves1

Growing up, one of the most common lessons our parents taught us was to eat our greens so we can get our essential nutrients in. The multigrain palak khichdi recipe is a dish your mom would be proud of and an excellent way to pack your diet with essential nutrients that keep you feeling energized for the rest of the day. The khichdi itself is one of India’s most popular and well-loved comfort food ... s. Multigrain palak khichdi ingredients include some delicious and tasty vegetables that can add a kick of essential nutrients that can make up your dietary requirements for the rest of the week. Depending on the portions, you’ll be able to enjoy an absolutely delicious vegetarian dish that’s perfect for after morning workouts. The best way to enjoy this recipe is with a side of papad or even pickle to add an extra bit of zing. The multigrain aspect of it means you’re able to draw from the benefits. We’ve made it easier for you if you’re wondering how to make multigrain palak khichdi at home. The recipe is simple to understand and requires just a little bit of preparation beforehand. Once you get the ingredients ready, you will be able to easily make the dish in a matter of just 40 minutes. One portion should be enough to keep you full for the rest of the day. The recipe is also an excellent way to get your little ones to get in a bit of nutrient into their system and can be packed as lunch. You can also store it in the fridge for easier consumption later on.

Ingredients

Dry Grocery

Barley

2 teaspoons

Broken Wheat

1 tablespoon

Quinoa

1 teaspoon

Foxtail Millet

1 teaspoon

Yellow Moong Dal

2 teaspoons

Brown Basmati Rice

1 tablespoon

Refined Oil

2.25 tablespoons

Salt

0.5 teaspoons

Peanut (with Skin)

1 tablespoon

Green Cardamom

2 pieces

Black Pepper Corn

0.25 teaspoons

Cumin

1 pinch

Asafoetida/hing

1 pinch

Garam Masala

1 pinch

Turmeric Powder

1 pinch

Amchur Powder

0.5 teaspoons

Red Chilli (kashmiri)

1 unit

Fruits & Vegetables

Spinach W/o Roots

0.5 cups

Onion

0.25 cups

Tomato

0.25 cups

Other

Green Chillies

1 unit

Water

1.75 glasses

Garlic

3 pieces

Jeera Powder

1 tablespoon

Directions

In a bowl, add Water, Barely and keep aside for overnight soaking.

In a bowl, add Water, Broken Wheat and keep aside for 1 hr soaking .

In a bowl, add Water, Quinoa and keep aside for 1 hr soaking.

In a bowl, add Water, Millet and keep aside for 1 hr soaking.

In a bowl, add Water, Moong Dal and keep aside for 1 hr soaking.

In a bowl, add Water, Rice and keep aside for 1 hr soaking.

In a heavy bottom vessel, boil Water, add soaked Barley, Broken Wheat, Quinoa, Millet, Moong Dal, Rice and cook for 25 mins on Medium flame. Keep aside.

Heat Oil in a pan. Add slit Chillies, Salt and saute till lightly blister. It should till appear freshly green.

Remove it to a bowl and keep aside.

Heat pan and dry toss Peanuts. Stir continuously until light brown.

Di-skin the Peanuts and placeit in a blender and give a short burst. Keep aside.

In a pan, roast the Eliachi and Pepper Corn on low flame.

In a blender, add the roasted Eliachi and Pepper Corn and blend to a fine powder.

Boil Water in a heavy bottom vessel and blanch the Spinach and keep aside.

In a blender, add the blanched Spinach and make a paste.

Heat Oil in a pan. Add Garlic, Cumin Seeds and saute till golden brown.

Add Hing, chopped Onion and saute till onions soften and hind cook.

Add chopped Tomatoes, Cumin Powder, Garam Masala, Turmeric cook till soft.

Add Spinach Puree and cook till rawness of spinach disappear.

Add cooked grain along with Water and cook for 10 to 15 mins.

Add Amchur, Salt and saute.

Remove it to a bowl and sprinkle Eliachi and Pepper Powder.

Heat Oil in a pan. Add Red Chilli and toss for few minutes.

Add it to the cooked khichdi. Mix and discard the chilli.

Garnish with Sauteed Green Chilli and Roasted Peanuts and serve.

The power-packed benefits of khichdi -

The multigrain palak khichdi recipe is easy to follow and comes packed with essential protein, vitamins, essential minerals and healthy fibre among others. This yogic, vegan bowl is an ideal recipe if you’re looking to lose weight and keeps you full for a long time. The multigrain palak khichdi benefits start with the base of broken wheat, barley, foxtail millet and more which each bring their own element of health into the dish. Pairing it with brown basmati rice means you are able to increase the carb intake for the body without adding too much. It allows you to keep your stomach full while you carry on working for the rest of the day. This wholesome meal is also packed with iron-rich palak which is one of the best veggies to have on a diet. Overall, the multigrain palak khichdi calories are enough to meet your daily requirement with ease. Growing up, one of the most common lessons our parents taught us was to eat our greens so we can get our essential nutrients in. The multigrain palak khichdi recipe is a dish your mom would be proud of and an excellent way to pack your diet with essential nutrients that keep you feeling energized for the rest of the day.

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Multigrain Palak Khichdi

Ingredients

Dry Grocery

Fruits & Vegetables

Other

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We hope you had fun making it! Enjoy the meal.