Palak Khichdi – (2 Portions)
Ingredients
- Rice 100 gms.
- Moong dal split 100 gms.
- Haldi half Tsp
- Water 1 liter
For Khichdi
- Palak leaves 200 gms.
- Ghee 2 tspn.
- Jeera 1 tspn.
- Cardamom 2 Nos.
- Tej Patta 2 leaves
- Onion chopped 100 gms.
- Tomato chopped 75 gms
- Salt to taste
- Slit green chilly 1 no.
For tempering (optional)
- Ghee 1 tspn.
- Chopped garlic 1 tspn.
- Kashmiri chilly 1 no.
METHOD
- Wash and soak rice and dal. Cook in vessel or cooker with haldi till it’s well done.
- Use less water in the pressure cooker; reserve any extra water if cooking in the vessel.
- Wash palak, boil, strain and make puree.
- Heat ghee in a heavy bottom pan, add jeera, garam masala and tej patta.
- Add onion and sauté till golden, and then add tomato and chilli, sauté till tomatoes become soft.
- Add palak puree and sauté for a few minutes.
- Add rice and dal mixture and mix well, adjust water and salt if required.
- Serve immediately with a tempering of ghee and garlic and whole red chilli (or just ghee).
- It can be served with papad, pickle and curd / raita.
About Chef Sunil Athalye: Chef Sunil Athalye is working as Senior Executive Chef at Ramada Plaza hotel, Juhu Beach, Mumbai. He is a man who is extremely passionate about cooking and innovating new dishes. He is an alumnus of Institute of Hotel Management (IHMCTAN) Calcutta, 1984-87 batch. In his more than two and half decade long professional journey, Sunil has worked with several luxury hotels and flight kitchens, all across India. Today, he also features in the shows on “MI Marathi Channel”, as a celebrity chef. He was an avid sports person in his school and college. He represented his school and college up to zonal level.
Chef Sunil always liked to help cook food from his childhood days. After completing his diploma at IHMCTAN, he joined as Trainee Chef in Ashok Group of Hotels. He worked in various capacities at different hotels that include Kovalam Beach Resort, Kerala, Ashok Flight Kitchen, Bangalore, Hotel Ashok, Bangalore, The Lalit, Bangalore. He joined Ramada Plaza Palm Grove as Executive Chef.
Chef Sunil also acts as judge for various senior level cookery competitions. His several culinary articles published in leading National dailies and magazines. He is one of the senior members of Western India Culinary Association (WICA). In his free time he likes to cook food from different regions, playing chess, cricket and table tennis.
Editor in Chief : Mewati SItaram
