Khichdi, a healthy medley of dal and rice, is a one pot comfort meal that finds its place in every cuisine in India. Bisi bele bath in Karnataka, Pongal in Tamil Nadu, Khechidi in Orissa, Pulagam in Andhra etc are some of the popular variant of khichdi.
I’m a die hard fan of khichdi. When I got married, in my in law’s family khichdi was considered as the food for sick, as it was made only when some one in the family had some digestion problem. When I made shahi khichdi for the first time, I got another companion that day i.e. My mother in law and slowly khichdi got a respectable place in my family. Now it is a regular in the menu.
This week in blogging marathon my theme is colourful dishes. For the first two days I made sweet dishes I.e. carrot sweet rice and tomato halwa. So for the third and last day, I wanted to make something savoury so made this palak khichdi.
Now why did I made this palak khichdi?? There is a reason behind that. I had some leftover rice and some dal in my fridge that I wanted to utilise. I mixed both of them and gave them a boil. My father in law had brought mustard greens and spinach to make sarson ka saag,. He had brought an extra bunch of spinach to make pakoras. I used that extra spinach to make this khichdi. Initially I added the whole palak puree that was around two cups. The khichdi had a strong flavour of spinach so I made another smaller batch of plain khichdi and added it to the palak khichdi. Now all the flavours were balanced. It tasted just awesome with a dollop of ghee on the top and some paper and curd as the side.