Palak Brown Rice Khichdi was my husband’s contribution to the ongoing mega BM. No, he didn’t cook it, but suggested the combo. As mentioned earlier, both of us are major Khichdi fans and he would gladly dig into a well made Moong Dal Khichdi even on his business / personal trips, while I would scour the buffet for some unknown gems :p
As we make the transition from white polished rice into other grains, Brown rice is one substitute that we enjoyed both for the nutty flavour. It was interesting to read here the difference between brown and white rice, and how important that transition could be.
That said, this dish is a comfort one when not only time , but also taste is paramount. Some of the palak Khichdi dishes I saw online blanched and pureed the palak and used it with the rice , but somehow w preferred it plain.
Add some veggies and you have a complete carb-protein balanced dish that’s perfect for lazy weekend cooking or rushed weekday lunch/brunch/dinner. With some raita or plain curd + pickle, this is a great dish to dig into.
Other dishes with Brown Rice you may like on the blog:
Prep time – 10 mins, Soak time (for brown rice)- 30 mins, Cook time – 15 mins ;
Serves : 2 generously
PIN FOR LATER
Palak Brown Rice Khichdi – Spinach and Brown Rice+ lentil One Pot meal (Gluten free and Vegan)
What you need:
Brown Basmati Rice – 1 cup
(Red Lentils) Masoor Dal – 1/4 cup
(Split green gram) Moong Dal – 1/4 cup
Spinach / Palak – 2 cups (packed)
Salt – to taste
Ghee / Oil – 1 TBSP
Cumin seeds / Jeera – 1/2 TBSP
Tomato – 1 medium (opt.)
Veggies : Carrot – 1/2 (cubed), french beans handful chopped fine, Sweet Corn – 2 handfuls
Whole spices – cinnamon 1 inch, Cloves – 2
Garlic – 2 pods (I didn’t add)
Ginger – 1 inch
Wash and soak brown basmati rice for minimum 20-30 minutes. Similarly, soak the masoor in another bowl with 1/2 cup water. Blitz the tomato slightly into chunks and keep aside
Wash, prep spinach, shred and keep aside.
In a pressure cooker, add oil. Splutter jeera and whole spices , Add the spinach, veggies, tomato and saute for 2-3 mins on low flame till the spinach wilts a bit.
Now add the soaked masoor along with water, Add the soaked and drained rice. mix well and add salt.
Add 1/2 cup more water (or as required) – pls note spinach and tomato also release water while cooking , so add accordingly.
Pressure cook for just 2 whistles and let the pressure come down on its own
Serve hot with curd/ raita / pickle. We loved the spicy, tangy khichdi as is 🙂